I had to recreate these viral brown sugar steamed buns the moment I saw them. The warm aroma, natural golden color, and ultra-fluffy texture were irresistible. With rich dark brown sugar and a simplified method that skips pre-fermentation, this recipe is truly beginner-proof. If you love soft, lightly sweet buns that stay tender even when cool, you’re going to adore these.
Contents
Why you’ll love this recipe
- Naturally golden and fragrant from real dark brown sugar—no soy sauce or coloring needed
- Soft, fluffy, and slightly chewy with deep wheat and caramel notes
- No pre-fermentation required, making the process simpler and more reliable
- Perfect for beginners, kids, and make-ahead breakfasts or snacks
- Easily customizable with nuts, sesame, or coconut toppings
If you enjoy brown sugar–based steamed buns, you may also love Brown Sugar Sesame Buns or Red Date & Brown Sugar Steamed Buns.
Ingredients (makes about 8–10 medium steamed buns)
Dough
- 500g all-purpose flour (11–13% protein recommended)
- 100g dark brown sugar (preferably traditional dark cane sugar)
- 240g boiling water (for dissolving the sugar, then cooled)
- 5g high-sugar instant yeast
- 15g lard (or 10g neutral cooking oil)
Topping
- 10g dark brown sugar (finely ground)
- 10g all-purpose flour
Equipment (note)
- Steamer with damp cloth or corn husks to prevent sticking
- Large bowl, bench scraper, rolling pin
- Plastic wrap or damp cloth for proofing
Instructions
1. Make the brown sugar yeast mixture
Add 100g dark brown sugar to a bowl and pour in 240g boiling water. Stir until fully dissolved. Let the mixture cool to 30–35°C / 86–95°F (warm but not hot). Add 5g yeast, stir well, and let sit for 5 minutes until lightly bubbly.
Note: If your brown sugar contains impurities, strain the liquid for a smoother dough.
2. Form and knead the dough
Add 500g flour and 15g lard to the yeast mixture. Stir with chopsticks or a spoon until shaggy, then knead by hand for 10–15 minutes until the dough is smooth, elastic, and no longer sticky.
Note: If the dough feels dry, add warm water 5g at a time. If sticky, dust lightly with flour.
3. Shape (no pre-fermentation)
Place the dough on a lightly floured surface. Press flat and roll into a rectangle about 1.5–2cm thick. Cut into 8–10 even strips. Score a shallow line (about 0.5cm deep) on the top of each piece for a natural cracked look.
4. Proof until fluffy
Arrange the buns on a lined steamer, leaving space between them. Cover with a lid and wrap with plastic wrap or a damp cloth to maintain humidity. Proof in a warm place (25–30°C / 77–86°F) for 1.5–2 hours, until doubled in size.
How to tell it’s ready: Gently press the dough—if it springs back slowly and doesn’t collapse, it’s perfectly proofed.
5. Top and steam
Mix 10g brown sugar and 10g flour. Lightly sprinkle over the proofed buns.
Bring water to a full boil, place the steamer over it, and steam over medium heat for 20 minutes.
Turn off the heat and let rest for 5 minutes before opening the lid to prevent shrinkage. Serve warm.
Frequently Asked Questions
Can I use regular brown sugar instead of dark brown sugar?
Yes, but the flavor and color will be lighter. Add an extra 5–10g to enhance aroma and color.
Why use high-sugar yeast?
Sugar slows fermentation. High-sugar yeast ensures stable rising and fluffy buns.
Can I make these without lard?
Yes. Substitute 10g neutral oil, but lard gives the softest texture and richest aroma.
How should I store leftovers?
Let cool completely, then store airtight in the refrigerator for up to 2 days. Re-steam for 5 minutes to restore softness. Avoid microwaving—it dries the buns out.
Can I customize the flavor?
Absolutely. Add white sesame seeds, chopped walnuts, or coconut flakes for extra texture and aroma.
Fluffy Brown Sugar Steamed Buns (Viral Bakery-Style, Beginner-Friendly)
Ingredients
Dough
- 500 g all-purpose flour 11–13% protein recommended
- 100 g dark brown sugar preferably traditional dark cane sugar
- 240 g boiling water for dissolving the sugar, then cooled
- 5 g high-sugar instant yeast
- 15 g lard or 10g neutral cooking oil
Topping
- 10 g dark brown sugar finely ground
- 10 g all-purpose flour
Equipment (note)
- Steamer with damp cloth or corn husks to prevent sticking
- Large bowl bench scraper, rolling pin
- Plastic wrap or damp cloth for proofing
Instructions
Make the brown sugar yeast mixture
- Add 100g dark brown sugar to a bowl and pour in 240g boiling water. Stir until fully dissolved. Let the mixture cool to 30–35°C / 86–95°F (warm but not hot). Add 5g yeast, stir well, and let sit for 5 minutes until lightly bubbly.
- Note: If your brown sugar contains impurities, strain the liquid for a smoother dough.
Form and knead the dough
- Add 500g flour and 15g lard to the yeast mixture. Stir with chopsticks or a spoon until shaggy, then knead by hand for 10–15 minutes until the dough is smooth, elastic, and no longer sticky.
- Note: If the dough feels dry, add warm water 5g at a time. If sticky, dust lightly with flour.
Shape (no pre-fermentation)
- Place the dough on a lightly floured surface. Press flat and roll into a rectangle about 1.5–2cm thick. Cut into 8–10 even strips. Score a shallow line (about 0.5cm deep) on the top of each piece for a natural cracked look.
Proof until fluffy
- Arrange the buns on a lined steamer, leaving space between them. Cover with a lid and wrap with plastic wrap or a damp cloth to maintain humidity. Proof in a warm place (25–30°C / 77–86°F) for 1.5–2 hours, until doubled in size.
- How to tell it’s ready: Gently press the dough—if it springs back slowly and doesn’t collapse, it’s perfectly proofed.
Top and steam
- Mix 10g brown sugar and 10g flour. Lightly sprinkle over the proofed buns.
- Bring water to a full boil, place the steamer over it, and steam over medium heat for 20 minutes.
- Turn off the heat and let rest for 5 minutes before opening the lid to prevent shrinkage. Serve warm.
