Steamed buns with carrot filling

Ingredients:

Buns

• 1 cup of warm water
• 2 and 1/4 teaspoons active dry yeast
• 6 tbsp. l. + 1 tsp. Sahara
• 2 cups of premium flour + extra for working with the dough
• 1 cup cake flour
• 3/4 teaspoon coarse salt
• 2 tbsp canola oil, plus extra for greasing the bowl

Filling

• 600 g carrots (5–7 large), cut into 1 cm pieces.
• 1 tbsp. rapeseed or olive oil
• 0.5 tsp coarse salt
• 6 tablespoons teriyaki sauce
• 1/4 cup salted roasted peanuts, plus extra for topping
• 1 tbsp. l. rice vinegar
• 6 green onions, chopped + extra for serving
• Sriracha sauce for serving
• Teriyaki sauce for serving
• Special equipment: large steaming basket

Preparation:

1. In a small bowl, combine the water, yeast, and 1 teaspoon sugar and let it sit until foam forms on top, about 5 minutes.
2. In a large bowl, combine all the flour, salt, and the remaining 6 tablespoons of sugar. Pour in the yeast mixture and butter and knead the dough. Turn it out onto a work surface and knead, dusting with flour as needed, until the dough is smooth and slightly sticky, about 5 minutes.
3. Place the dough in an oiled bowl, turning it over to coat with oil, cover the bowl with plastic wrap or a damp towel and let it rise until doubled in size, about 2 hours.
4. Filling:
   
   While the dough is rising, preheat the oven to 220°C. Place the carrots in a baking dish, drizzle with oil, and season with salt. Bake until tender, 30–35 minutes; let cool for 5 minutes.
   
   

   Chef's Note

   
   I prefer to bake the carrots in a rimmed pan so I have room to add the other filling ingredients and don't have to transfer them to a bowl.
5. Add teriyaki sauce, peanuts, rice vinegar, green onions, drizzle with Sriracha sauce, and toss to combine. Set aside and let the filling cool. It's okay if it's still slightly warm when you assemble the buns.
   
   Note
   The filling can be prepared a day before baking the buns and stored covered in the refrigerator.
6. Once the dough has risen, turn it out onto a clean work surface and divide it into 16 balls. Keep the dough balls covered while you work with one. Roll the dough into a circle 4–5 inches in diameter, spoon about 2 heaping tablespoons of filling onto it, and pinch the edges shut. Place on a 3-inch square of parchment paper. Assemble the remaining buns in the same manner. Place them on pieces of parchment paper in the steamer basket, spacing them 1–2 inches apart. If your steamer doesn't fit all the buns at once, cook in batches. Cover and let rise for another 30 minutes.
7. Bring a large saucepan of salted water to a boil over high heat (the water should almost reach the steamer basket). Add the steamer basket and steam the buns until light and fluffy, about 45 minutes.
8. Before serving, drizzle the buns with Sriracha sauce, sprinkle with peanuts and green onions. Dip in teriyaki sauce and enjoy!
   
   Note
   Leftovers can be stored in the refrigerator for a couple of days or in the freezer for several months. Before serving, wrap the buns in a damp paper towel and reheat in the microwave.