Gansu Rose-Fragrant Buns
甘肃玫瑰烤馍
English: Gansu Rose-Fragrant Buns
Chinese: 甘肃玫瑰烤馍
Pinyin: gansu meigui kao mo
Literal: Gansu rose baked buns
Perched between the wine country of Ningxia and the vast Tibetan plateau of Qinghai, Gansu province is a land of striking contrasts. The Gobi Desert stretches across its northern reaches while lush grasslands carpet the south, all under an endless sky. Though modest in land size by Chinese standards, Gansu—and particularly its capital Lanzhou—boasts a vibrant food culture. While Lanzhou's hand-pulled noodles ((拉面 | lamian) have earned worldwide fame, the region's broader culinary heritage remains a hidden treasure.
The Silk Road's passage through Lanzhou left an indelible mark on Gansu's cuisine, as curious local chefs adopted exotic ingredients from passing caravans. The region's food culture, shaped largely by the Hui minority, embraces ingredients uncommon in other Chinese traditions: beef, lamb, cumin seeds, turmeric from India, raisins likely from Xinjiang, and rose petals that may have originated from either the Middle Eastern Caliphate or China's southern Yunnan province.
These rose-scented baked buns (玫瑰烤馍) are a delightful cross between a Chelsea bun and Turkish delight. Best served warm from the baking tray as a tear-and-share treat, they offer an irresistible experience as fragrant rose paste oozes from the crevices and coats your fingers. While they're best enjoyed fresh on the day of baking, a quick 30-second warmup in the microwave will restore their soft texture if needed.
Makes 16 - 18 buns
Ingredients
For the dough
500g flour
5g yeast
3g baking powder
2 eggs
80g raisins
230g warm water
110g cold water
½ teaspoon salt
½ teaspoon turmeric
For the filling
50g flour
1 teaspoon turmeric powder
30g sugar
30ml oil
7 tablespoons rose paste / rose jam
For the topping
1 egg - beaten
1 tablespoon flaked almonds
1 tablespoon sugar
1 tablespoon boiling water
Equipment needed:
35cm x 25cm baking tin (approximately 4cm deep), or two smaller tins
Stand mixer with dough hook (recommended) or large mixing bowl for hand kneading
Rolling pin
Parchment paper
Method
In a large mixing bowl, combine the flour, yeast, and baking powder. Add the eggs and warm water, mixing to combine. Add the remaining cold water and mix until a dough forms. This dough will be very sticky – use a stand mixer with dough hook for about 4 minutes if possible. If kneading by hand, work the dough for 8-10 minutes.
When the dough begins to come together, add the raisins and continue kneading until the dough becomes less sticky.
Return dough to the mixing bowl and cover with plastic wrap or a damp towel. Let rise for about 1 hour or until doubled in size.
Meanwhile, prepare the filling by mixing together the flour, turmeric, sugar, oil, and rose paste until well combined. Set aside.
Preheat oven to 220°C (200°C fan-forced) about 30 minutes before baking.
Line your baking tin with parchment paper.
Once the dough has doubled, divide it into six equal pieces. Working with one piece at a time:
Roll into a ball
Roll out into a 15cm x 25cm rectangle, with the short edge facing you (see picture below)
Spread 3 tablespoons of filling across the top surface
Fold the far edge one-third of the way toward you
Fold the near edge over to create a long, narrow strip
With the long side now facing you, cut into four equal pieces
Brush each piece with oil
Place pieces in the prepared tin, filling-side up
Repeat step 7 with remaining dough pieces, arranging buns snugly in the tin.
Cover with plastic wrap or a damp towel and let rise for about 30 minutes, until almost doubled in size.
Brush the risen buns with beaten egg and bake for 15 minutes.
Remove from oven, sprinkle with flaked almonds, and return to oven for 5 minutes.
While buns are baking, dissolve the sugar in the boiling water to make a glaze.
Remove buns from oven and immediately brush with sugar glaze. Let cool for 10-20 minutes before serving warm.
