Maple Cloud Buns with Roasted Pear and Black Sesame
Soft, aromatic enriched buns filled with roasted pear, a touch of maple syrup, and toasted black sesame. They feature a tender crumb, a glossy finish, and an original balance of sweetness, toasty notes, and juicy fruit.
Ingredients
- 420 g bread flour (for the dough)
- 45 g granulated sugar (for the dough)
- 6 g salt (fina)
- 7 g instant dry yeast (1 sobre)
- 180 ml warm whole milk (100-104°F)
- 1 50 g egg (for the dough)
- 55 g unsalted butter, softened (for the dough)
- 300 g ripe but firm pears, diced (for the relleno)
- 60 ml maple syrup (divided entre relleno and glaseado)
- 15 g unsalted butter (for roasting the pera)
- 2 g ground cinnamon (for the relleno)
- 8 g cornstarch (for espesar the relleno)
- 18 g black sesame seeds (tostado, for the relleno and acabado)
- 1 50 g beaten egg (for brush)
- 60 g powdered sugar (for the glaseado)
- 15 ml whole milk (for the glaseado)
- 5 ml vanilla extract (for the glaseado)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven for the filling to 200°C / 400°F. Toss the diced pears with 15 g butter, 30 ml maple syrup, cinnamon, and cornstarch until evenly coated.
- 2
2. Spread the pear mixture on a small baking tray or ovenproof dish and roast for 15 minutes at 200°C / 400°F, stirring once halfway through. Remove, stir in 1 tablespoon black sesame, let cool completely, and set aside.
- 3
3. For the dough, combine the flour, sugar, salt, and instant dry yeast in a large bowl.
- 4
4. Add the warm milk and 1 egg. Mix until a shaggy dough forms, then knead for 8 to 10 minutes until smooth.
- 5
5. Gradually work in the 55 g softened butter and continue kneading until the dough becomes elastic, glossy, and slightly tacky.
- 6
6. Place the dough in a greased bowl, cover, and let rise for 60 to 75 minutes in a warm spot until nearly doubled in size.
- 7
7. Gently deflate the dough and divide it into 10 equal portions. Flatten each piece, place some of the cooled pear filling in the center, and seal well to form round buns.
- 8
8. Arrange the buns seam-side down on a lined baking tray, leaving space between them. Cover and proof for 30 more minutes.
- 9
9. Preheat the oven to 180°C / 350°F. Brush the buns with beaten egg and sprinkle the remaining black sesame over the tops.
- 10
10. Bake for 15 to 18 minutes at 180°C / 350°F, until golden brown and fully baked. Transfer the buns to a rack and let them cool slightly.
- 11
11. Make the glaze by whisking together the powdered sugar, milk, vanilla, and the remaining 30 ml maple syrup until smooth and pourable.
- 12
12. Drizzle the glaze over the still-warm buns and let them rest for 10 minutes before serving.
Chef tips
For a more defined filling, cool the roasted pear completely before shaping the buns. If the dough feels very sticky, let it rest for 5 minutes and continue kneading instead of adding too much extra flour.
Substitutions
You can use Conference or Bosc pears. Black sesame may be replaced with toasted white sesame, though the flavor will be milder. Maple syrup can be swapped for mild honey for a different flavor profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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