360g (12.7 oz) low protein flour
20g (0.7 oz) skim milk powder
4g (0.14g) baking powder
5g (0.17 oz) dried instant yeast
35g (1.2 oz) white sugar
35g (1.2 oz) vegetable oil, plus extra for greasing
200g (7 oz) warm water
12 squares of baking paper, approx. 10cm x 10cm (4” x 4”)
200g (7 oz) baker’s jam*
Five spice sugar coating:
1 cup caster (superfine) sugar
3/4 tsp Chinese five spice
Best Bao-Nuts ever!!!
I tried the recipe… pretty unsure about the outcome… but I’m always confident about Marion’s recipes! It turned out way better than I ever expected! Added a filling of custard instead of jam, as my mum loves custard donuts and these were the best ever!