Soft Fried Buns (Fill Them Any Way You Like)

These golden fried buns are crisp on the outside, fluffy on the inside, and endlessly versatile. The dough is enriched with milk, butter, and a touch of honey for flavor and softness, but the recipe leaves the filling completely up to you. Whether you want to tuck in something sweet—like Nutella, jam, or custard—or go savory with cheese, veggies, or spices, this recipe provides the perfect base.

Because the focus here is on the dough and frying technique, you can adapt the filling to fit your taste or seasonal mood. Or, serve them plain and coat in cinnamon sugar for a bakery-style treat. With one master dough, the possibilities are endless.

Why You’ll Love This Recipe

• Soft and fluffy: The dough fries up pillowy and light every time.
• Endlessly customizable: Choose any sweet or savory filling, or leave them unfilled.
• Beginner friendly: Straightforward dough and frying method with tips for success.
• Party-perfect: Make full-size buns or mini snack-sized versions for gatherings.

Perfect Occasions

These buns are ideal for family weekends, festive spreads, or cozy baking days. Make larger versions as a hearty snack, or shape them smaller for bite-sized treats at parties. They can lean sweet or savory depending on the filling, making them suitable for brunch buffets, dessert tables, or afternoon tea.

Ingredients for the Dough

• 150 ml milk, lukewarm
• 70 ml water, lukewarm
• 7 g instant yeast
• 12 g honey
• 400 g all-purpose flour
• 7 g salt
• 30 g unsalted butter, room temperature

Step-by-Step Instructions

1. Mix and activate: Stir yeast into the warm milk, water, and honey. Let stand 5–10 minutes until foamy.
2. Form the dough: Add flour, salt, and butter. Mix and knead until the dough is smooth and elastic (8–10 minutes with a mixer, 15 minutes by hand).
3. First rise: Cover and let rest in a warm spot until doubled in size, 1–1.5 hours.
4. Shape: Divide into 10 equal pieces (~65–70 g each). Roll into smooth balls. If filling, flatten, add filling of choice, then pinch edges to seal tightly and roll seam-side down.
5. Second rise: Place buns on a lined tray, cover, and let rise 30–40 minutes until puffy.
6. Fry: Heat oil to 175°C (350°F). Fry 2–3 buns at a time, turning occasionally, until golden brown. Drain on paper towels.
7. Serve: Enjoy plain, dusted with sugar, glazed, or filled with your favorite sweet or savory option.

Filling Inspiration

• Sweet: Custard, Nutella, fruit jam, cinnamon sugar, cream cheese, or whipped ganache.
• Savory: Cheese cubes, sautéed veggies, herbs, or spiced spreads.
• Plain: Serve unfilled and dust with powdered sugar or roll in cinnamon sugar while warm.

Tips for Success

• Maintain steady oil temperature at 175°C (350°F). Too cool and buns absorb oil, too hot and they burn outside while raw inside.
• Test oil with a small dough piece: it should float and bubble steadily, not aggressively.
• Don’t crowd the pan—fry in small batches for even cooking.
• Cool any fillings fully before adding them to dough, or the dough may tear.
• Store leftovers airtight and reheat in a 160°C (325°F) oven for 5 minutes to refresh.

Enjoy!

With their golden crust and pillowy centers, these fried buns are the perfect blank canvas for creativity. Sweet, savory, or simple—however you choose to fill (or not fill) them, they’re sure to become a go-to in your baking repertoire.