Pork Bao Buns and Black Sesame Cherry Donuts

Bao Dough for Donuts

Dough

300g all purpose flour
1 1/4 tsp instant yeast
1 tsp baking powder
1 1/2 tsp sugar
1 cup lukewarm milk or water
2 tbsp oil
1 tsp salt
1 tsp black sesame seeds (toasted)

Coating

1/2 cup granulated sugar
1 tsp 5 spice

Filling

1/2 cup cherry coulis
1 cup mascarpone
2 tbsp icing sugar
1l cooking oil

Method

1. Combine yeast, sugar and milk in a jug and allow to sit for 5 minutes.
2. In the bowl of a stand mixer, combine flour, baking powder and salt. Mix.
3. While on a low speed, slowly pour liquids in. Pour oil in.
4. Allow to knead for 10-15 minutes, or the dough is smooth and elastic.
5. Cover with plastic and allow to rest in a relatively warm place. A microwave that has a glass of hot water works well.
6. After 20 minutes, knead dough a couple times and also to rest for a further 20 minutes.
7. Remove dough, knead a few times and separate into two so that it can stay moist while you work with it.
8. Roll your one half out to about 1 cm thick. Use a cookie cutter to cut rounds. Not too large – be mindful of the size of the donuts you want. Place on some baking paper while you prepare the rest.
9. Allow bao to sit in their final shape for 20 mins before steaming (but that will mostly be up by the time you are done shaping them anyway).
10. Steam from the cold for about 15 minutes.
11. While they are cooking, heat up oil in a pot. To check if the oil is the correct temperature, put a small piece of cooked dough in and check that it turns golden brown gradually.
12. Once they are steamed, pat down and dry before transferring to the oil. Turn regularly and remove once golden.
13. Coat in coating mixture.
14. To make the filling, combine ingredients and put into a piping bag. Use a chopstick to poke a hole in the donut, and then insert filling.

Peanut Crumble

Ingredients

1/2 cup roasted peanuts
1/4 icing sugar
1/2 tsp salt

Method

1. Combine ingredients in a food processor and blitz briefly.

Pork

Ingredients

1 portion pork belly
1 onion, chopped
1 tbsp minced garlic
1 tsp crushed ginger
1 star anise
1 tsp cinnamon
1/2 tsp chilli
3 tbsp shaoxing wine
3 tbsp soy sauce
1 tbsp sugar
1/2 tsp white pepper
2 cups beef stock
4 tbsp hoisin sauce
3 tbsp sesame oil

Method

1. Bring a pot of water to boil on the stove. Slice your pork belly thinly and put into it. Allow to boil for 5-10 minutes. Pour out water (save it) and add oil. Sear both sides until pork is golden. Add onion, garlic, ginger, star anise, cinnamon and chilli and a splash of the water if it starts to burn. Add sugar. Stir for 4-5 mins until onions soften, and then add in all liquids. Turn the temperature down and place a lid on the pout. Allow to simmer for 60 minutes, checking occasionally to stir and check it is not burning. After 60 minutes, remove pork and chop into small pieces. Reduce remaining liquid, add hoisin and adjust to taste. Add pork back to sauce.