You can’t enter a BreadTalk and leave without a Flosss bun—that’s just disrespect. The bakeshop's famous pork floss buns are irresistable, from the tender bread to the sweet-savory pork floss topping. This recipe is our attempt to recreate them.
Our from-scratch fluffy buns bake into buttery golden domes for the pork floss to perch on. The homemade pork floss is an extra-credit project that you can skip for store-bought pork floss. Binondo's Shin Ton Yon sells a powdery pork variant that we love.
- 4 ½ cups all-purpose or bread flour
- ¼ cup sugar
- 2 tsp salt
- 2 tsp instant yeast
- ½ cup lukewarm water
- ½ cup milk
- 1 cup melted unsalted butter, divided
- ½ cup Kewpie mayonnaise
- 4 cups store-bought or homemade pork floss
Combine flour, salt, sugar, and yeast into the bowl of a stand mixer fitted with a dough hook.
If using active dry yeast, do not add it at this step. Instead, sprinkle it over lukewarm water and let bloom until foamy, 5 minutes.
Mix on low speed until dry ingredients are well combined. Add the water, milk, and ½ cup melted butter. Increase to medium speed and run mixer for 3–5 minutes, or until a rough dough forms. Continue to work the dough until smooth and elastic, about 10–15 minutes total.
Remove bowl from mixer and cover in plastic wrap. Let dough rise for 1 hour or until doubled in size.
Dust a clean work surface with flour and turn dough out onto the surface. Punch out all the air, and divide the dough into 16 equal pieces. Shape each piece into a ball and place seam side down on a baking sheet. Make sure to leave ample space between each bun.
Cover and let rise again for 30–35 minutes, or until doubled in size. Meanwhile, preheat the oven to 350°F.
Prepare a silicone brush and the remaining melted butter. Scatter pork floss in a small baking tray.
Bake buns for 20–25 minutes or until lightly golden brown. Remove from oven and immediately brush the tops of each bun with melted butter. Let buns cool slightly.
Once cool enough to handle, brush a thin coating of mayonnaise on top of each bun. Roll the mayo-covered side in pork floss until fully covered, making sure to fill up any gaps. Repeat for remaining buns, and serve.