Our Recipes, re-invented from cooking shows
Spiced Lamb Buns
Prep. Time:
Baking Time:
Total Time:
1 hour (plus 2 hours rising)
30 mins
3.5 hours
Serves:
12 buns
Chef's Tips
Dough texture: Should be soft and pliable, not tough. Bread flour creates better structure than all-purpose.
Filling flavor: Let lamb develop good browning for deeper flavor. Pine nuts add unexpected crunch.
Make-ahead: Buns freeze beautifully after baking. Reheat at 350°F for 10 minutes.
Serving suggestion: Pair with pickled cucumbers or Asian slaw for acid balance.
Flavor Profile
These buns marry the comfort of Sunday roast lamb with aromatic Asian spices, finished with a bright herb oil that cuts through the richness. The addition of pine nuts and vanilla creates subtle complexity while keeping flavors approachable for American palates.
Ingredients
ENRICHED DOUGH:
3 cups (360g) bread flour
2 tablespoons sugar
2¼ teaspoons SAF red yeast
1 teaspoon kosher salt
¾ cup warm whole milk (110°F)
3 tablespoons melted butter (replaces oil for richer flavor)
1 large egg
1 teaspoon vanilla extract (subtle sweetness)
LAMB FILLING:
1 lb ground lamb (80/20 fat ratio preferred)
2 tablespoons avocado oil
1 large yellow onion, finely diced
4 cloves garlic, minced
2 tablespoons fresh ginger, grated
3 tablespoons low-sodium soy sauce
1 tablespoon rice wine or dry sherry
1½ teaspoons ground cumin
¾ teaspoon Chinese five-spice
1 teaspoon smoked paprika (adds depth)
2 tablespoons fresh rosemary, minced
3 tablespoons fresh mint, chopped
¼ cup pine nuts, toasted and chopped (texture contrast)
3 green onions, thinly sliced
½ teaspoon freshly cracked black pepper
Kosher salt to taste
HERB OIL DRIZZLE:
¼ cup extra-virgin olive oil
2 tablespoons fresh mint leaves
1 tablespoon fresh cilantro
1 clove garlic
Pinch of salt
½ teaspoon honey
ASSEMBLY;
1 egg beaten with 1 tablespoon milk (richer wash)
2 tablespoons black sesame seeds
1 tablespoon white sesame seeds
Flaky sea salt for finishing
Instructions
DOUGH;
Dissolve SAF yeast and 1 teaspoon sugar in warm milk. Let bloom 5-8 minutes until very foamy.
In a stand mixer bowl, whisk bread flour, remaining sugar, and salt. Create a well and add yeast mixture, melted butter, egg, and vanilla.
Using dough hook, mix on low until shaggy, then medium speed for 8-10 minutes until smooth, elastic, and slightly tacky (not sticky).
First rise: Place in buttered bowl, cover tightly, rise 1-1½ hours until doubled.
FILLING:
Heat avocado oil in large cast-iron skillet over medium-high heat. Sauté onion 4-5 minutes until golden.
Add garlic and ginger, cook 1 minute until fragrant.
Add lamb, breaking into small pieces. Cook 8-10 minutes until well-browned and slightly crispy edges form.
Deglaze with rice wine, scraping up browned bits. Add soy sauce, cumin, five-spice, and smoked paprika.
Stir in rosemary and cook 2 minutes. Remove from heat, fold in mint, pine nuts, and green onions. Season with salt and pepper. Cool completely.
HERB OIL;
Blend all herb oil ingredients in small food processor until smooth. Set aside.
ASSEMBLE THE BUNS:
Punch down dough, divide into 12 equal portions (use kitchen scale for precision). Cover, rest 15 minutes.
Roll each piece into 6×4-inch oval, slightly thicker in center.
Spread 2-3 tablespoons filling along the length, leaving ½-inch border on all sides.
Starting from one long edge, roll tightly into a log, pinching seam to seal.
Spiral shaping: Holding one end of the log, gently coil it around itself to create a spiral, tucking the end underneath and pinching to secure.
Place spiral-side up on parchment-lined baking sheets, 3 inches apart, gently pressing to flatten slightly.
Second rise: Cover with damp towel, rise 45-60 minutes until puffy and increased by 50%.
BAKE:
Preheat oven to 375°F with rack in center position.
Brush tops with egg wash, sprinkle with mixed sesame seeds and pinch of flaky salt.
Bake 20-25 minutes until deep golden brown and internal temperature reaches 190°F.
Cool on wire rack 10 minutes. Drizzle with herb oil just before serving.
