Steamed buns

Steamed buns

Steamed buns

Perfectly steamed buns with a golden crust - as if fresh from the bakery. A great recipe for those weekend-mornings when you deserve something extra.

Makes 8 buns
Cooking time: 2h (including proving time)


4 g fresh yeast
170 g lukewarm water
250 g plain flour 
4 g baking powder
4 g sal


  • Put the yeast in a blender. Pour over the warm water, stir to combine and allow the yeast to froth.
  • Sift the flour, baking powder and salt into the jar of the blender or a large bowl.
  • Pour the liquid into the flour and knead on low speed for 1 minute, then 3-4 minutes on medium speed until the dough is smooth. If you don’t have a blender, knead the dough on a lightly floured work surface for 10-15 minutes.
  • Put the dough in a lightly oiled bowl and cover with cling film. Leave to rise until doubled in size.
  • Preheat the oven to 180°C/200°C fan and line a baking tray with baking parchment.
  • Knock back the dough and divide into 40 g portions. Shape into buns, place on the lined tray and prove for 20-30 minutes.
  • Bake for about 8 minutes (using steam), until the buns are golden and puffed up.

knifes on cutting board

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  • Pizza