Soft Fried Buns

Try these soft fried buns — simple, fluffy, and ready in a few hours.

introduction

Soft Fried Buns are light dough balls fried until golden. They cook fast and taste great plain, dusted with sugar, or filled with jam or cream. If you like soft fried dough, you might also enjoy soft pretzel bites.

why make this recipe

You can make soft, warm buns at home. The dough is simple. Frying gives a thin crisp outside and a soft inside. Kids like them. You can change the fillings and toppings.

how to make Soft Fried Buns

1. Mix the yeast with lukewarm milk, water, and honey. Wait until it looks foamy.
2. Add flour, salt, and room-temperature butter. Knead until the dough is smooth and elastic.
3. Let the dough rise in a warm place until doubled, about 1 to 1.5 hours.
4. Divide the dough into 10 pieces. Shape each into a ball. If you want, add a small amount of filling inside before sealing.
5. Rest the shaped buns for 30–40 minutes until puffy.
6. Heat oil to 175°C (350°F). Fry the buns in small batches until golden on all sides.
7. Drain the fried buns on paper towels. Serve plain, dust with sugar, or cut and fill.

Ingredients :

• 150 ml milk (lukewarm)
• 70 ml water (lukewarm)
• 7 g instant yeast
• 12 g honey
• 400 g all-purpose flour
• 7 g salt
• 30 g unsalted butter (room temperature)

Directions :

• Stir yeast into milk, water, and honey. Rest until foamy.
• Add flour, salt, and butter. Knead until smooth and elastic.
• Let rise until doubled, 1–1.5 hours.
• Divide into 10 pieces. Shape into balls (fill if desired).
• Rest 30–40 minutes until puffy.
• Heat oil to 175°C (350°F). Fry buns in small batches until golden.
• Drain and serve plain, sugar-dusted, or filled.

how to serve Soft Fried Buns

Serve warm. Dust with powdered sugar or cinnamon sugar. Cut open and add jam, custard, chocolate spread, or sweetened cream. They also work with savory fillings like cheese or cooked meat.

how to store Soft Fried Buns

Cool to room temperature first. Store in an airtight container for up to 2 days at room temperature. Reheat in a low oven or air fryer to crisp the outside. For longer storage, freeze after cooling, up to 1 month. Thaw and reheat before serving.

tips to make Soft Fried Buns

• Use lukewarm milk and water to wake the yeast, not hot.
• Knead until elastic; the dough should spring back.
• Let the dough double in size for a light texture.
• Fry in small batches so oil stays at the right temperature.
• Test oil with a small piece of dough; it should sizzle and rise slowly.

variation (if any)

• Sweet fill: jam, chocolate, custard, sweetened cream cheese.
• Savory fill: shredded cheese, cooked ground meat, or a garlic butter mix.
• Top with sesame seeds before frying for texture.

FAQs

Q: Can I bake these instead of frying?
A: Yes. Bake at 200°C (400°F) until golden, about 12–15 minutes. They will be less crisp outside.

Q: How do I know the oil is the right temperature?
A: Use a thermometer for 175°C (350°F). Or drop a small dough piece; it should rise and brown slowly, not burn.

Q: Can I use active dry yeast instead of instant?
A: Yes. Proof active dry yeast in the warm liquid with a little sugar for 5–10 minutes until foamy, then continue.

Q: Can I make the dough ahead?
A: Yes. You can refrigerate the dough after the first rise for up to 24 hours. Let it warm and finish rising before shaping.

Soft Fried Buns

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 10 servings 1x
• Category: Snack
• Method: Frying
• Cuisine: International
• Diet: Vegetarian

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Description

Soft Fried Buns are light, fluffy dough balls that are fried until golden. Perfect for various fillings and toppings.

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Ingredients

Scale 1x2x3x

• 150 ml milk (lukewarm)
• 70 ml water (lukewarm)
• 7 g instant yeast
• 12 g honey
• 400 g all-purpose flour
• 7 g salt
• 30 g unsalted butter (room temperature)

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Instructions

1. Mix the yeast with lukewarm milk, water, and honey. Wait until it looks foamy.
2. Add flour, salt, and room-temperature butter. Knead until the dough is smooth and elastic.
3. Let the dough rise in a warm place until doubled, about 60–90 minutes.
4. Divide the dough into 10 pieces. Shape each into a ball. Add filling if desired.
5. Rest the shaped buns for 30–40 minutes until puffy.
6. Heat oil to 175°C (350°F). Fry the buns in small batches until golden on all sides.
7. Drain the fried buns on paper towels. Serve plain, dusted with sugar, or cut and fill.

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Notes

Serve warm with various sweet or savory fillings. Store in an airtight container for up to 2 days at room temperature.

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Nutrition

• Serving Size: 1 bun
• Calories: 180
• Sugar: 1g
• Sodium: 300mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 15mg