Jackfruit Hoisin Buns

Jackfruit Hoisin Buns

High in protein, young jackfruit is a great alternative to meat as it resembles the pulled texture of pork or chicken when cooked correctly. Combining the jackfruit with the hoisin mixture and cooking it for a long period in a Miele Gourmet Warming Drawer will ensure it is wonderfully sticky, perfect for filling the freshly prepared and fluffy bao buns.

Miele Der Kern

Serves 6-8
Total Time
3 Hours 2 hours proving
Meal Type
For the buns
270g of plain flour
2 tsp of dried yeast
1 tsp of salt
2 tsp of sugar
150ml of lukewarm water
For the filling
1 can of jackfruit (400g)
2 small spring onions, sliced diagonally
½ red chilli, finely chopped
10g of fresh ginger, grated
2 garlic cloves, finely chopped
1 tbsp of tamari soy sauce
1 tbsp of rice vinegar
2 tbsp of hoisin sauce
2 tsp of brown sugar
1 tbsp of maple syrup
2 tbsp of vegetable oil, for frying
Optional garnishes
1 red chilli, thinly sliced
¼ cucumber, thinly sliced
¼ red cabbage, shredded finely
10g of roasted peanuts, crushed or chopped
1 spring onion, sliced diagonally
A bunch of fresh coriander
Step 1

For the filling:
In a small bowl, mix together the tamari, rice vinegar, hoisin sauce and maple syrup to make the sauce.

Step 2

Drain the jackfruit and place in a large frying pan with vegetable oil and gently heat through for a minute. Add the spring onions, chilli, ginger, garlic and brown sugar, gently cook until caramelised.

Step 3

Add the contents of the frying pan to the sauce and combine well.

Step 4

Place the bowl into a Miele Gourmet Warming Drawer, programmed to the cooking function at 85°C and allow to cook through for four hours.

Step 5

For the buns:
In a large mixing bowl combine the plain flour, dried yeast, sugar and salt. Add the lukewarm water and combine until a dough is formed. Once the dough is formed, knead for 10 minutes or until smooth. When smooth, place in a lightly greased bowl, cover with a damp tea towel and leave in a warm place for 1-2 hours or until doubled in size.

Step 6

While the dough is proving, prepare eight 5cm x 2cm squares of baking paper (this will prevent the two halves of the buns sticking together during the third prove/steaming).

Step 7

When the dough has doubled in size, tip it out onto a lightly floured surface and press the air out using your fingertips. Divide the dough into eight equal pieces and roll into balls. Place the balls onto a tray, cover with a damp towel and leave to prove for 30 minutes.

Step 8

After the second prove, use a rolling pin to roll the balls out into ½ cm thick ovals. Fold each oval in half and insert the square of baking paper between the two halves.

Step 9

Place the buns on a shallow perforated Miele Steam Tray lined with baking powder, cover with a damp tea towel and leave to prove for another 30 minutes.

Step 10

Place the buns into a Miele Steam Oven and steam for 10 minutes at 100°C.

Step 11

To serve:
Fill each bun with the pulled jackfruit and optional garnishes to suit your taste. Top with crushed peanuts to finish.

Recipe & image courtesy of Miele Der Kern

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