Sweet Taro Buns

Incredibly light sweet taro buns with a creamy taro filling. Made with real taro root, these soft milk buns are extremely fragrant and have just the right amount of sweetness.

This year I have discovered taro root and completely fell in love with it. Taro has a subtle earthly sweet flavour that tastes a little like vanilla. From my loved and trusted Taro Paste to the fun and playful Taro Mochi, I just can’t get enough of taro desserts!

These fluffy taro buns are made using an Asian technique known as Tangzhong. This method involves making a paste or roux from flour and milk. Using this paste as the base for the milk buns makes them incredibly soft, but also longer lasting.

Looking for more amazing taro recipes? Check out the ultra popular Taro Milk Tea or the most refreshing Taro Ice Cream.

Why I love sweet taro buns

• The softest buns ever: Using the Tangzhong method, these taro milk buns are incredibly soft, fluffy, and light. They literally melt in your mouth!  
• Fragrant and delicious: The milk buns are made from sweet dough. The taro paste filling is sweet and earthy, with hints of vanilla and coconut.
• Not overly sweet: there is little sugar used in these buns, which means less calories. The level of sweetness is not overpowering, making these taro buns ideal for most diets. However, if you like sweeter desserts, you can add more sugar or honey.
• Perfect for breakfast: These sweet taro buns are ideal for breakfast or a snack on the go.  
• They stay fresh for up to 5 days: Due to using Tangzhong method, these buns remain soft and fluffy much longer than regular homemade bread. You can also freeze these buns for up to 3 months.

What is Tangzhong?

Tangzhong is essentially a roux made from flour and a liquid, either water or milk. The mixture is cooked on the stove until a thick and sticky paste is obtained. This paste is then added to bread dough to improve the texture and make it extra soft and fluffy.

This Asian technique of dough making yields some of the softest breads, that taste delicious and last a long time. I’m a massive fan of Tangzhong because:

• It makes the softest bread ever, extremely light and fluffy.
• Prolongs shelf life as the bread remains tender and soft for much longer.
• Requires less egg and butter in the dough, making the bread lower in calorie and less eggy in flavour.
• It’s ideal for buns and rolls, as the dough is very stretchy and cohesive, despite being extra soft when baked.

Equipment & Products

You can make this recipe in two ways: by hand or by using a stand mixer. Kneading the dough by hand can be quite tricky and not for everyone, which is why I recommend using a mixer. Here are my favourite tools for this recipe:

• Stand Mixer – I’m a big fan of the KitchenAid Artisan Stand Mixer, which is great for kneading dough.
• Food Steamer – really useful when steaming taro root. I recommend this electric food steamer, as it has a good capacity. You can also opt for a traditional bamboo steamer.
• Kitchen scale – I’m a big advocate of baking with a kitchen scale. This way there can be no mistakes on cup sizes. I have been using this brand of kitchen scales for years.
• Saucepan – needed for making the tangzhong roux.
• Whisk – great for whisking the tangzhong roux and preventing lumps. I love this whisk set as it gives you different sizes to work with.
• Rolling pin – needed to roll out the buns. I always recommend using a wooden rolling pin, as it keeps doughs from sticking to it.

Ingredient round-up

All ingredients used to make the bun dough are very common and can be found in most households. The slightly more special ingredients are used for the taro filling. Let’s look at both:

Bun dough

Flour – plain all-purpose flour is needed for this recipe. You can also use cake flour, although you may need to adjust the liquid quantity. Self-rising flour cannot be used for this recipe.

Milk – I recommend using whole milk, as it gives a richer flavour. You can also use plant-based milk or water.

Eggs – make the dough extra tender. I recommend using large eggs, either free-range or organic.

Instant dry yeast – the rising agent in the buns. I like to use instant yeast as it doesn’t need activating. You can also use fresh yeast – in grams, simply multiply the quantity by 3 (e.g., 10 grams of dry yeast = 30 grams of fresh yeast).

Butter – makes the dough extra soft and smooth. Ensure it is in pliable form, so leave it at room temperature for at least 2-3 hours prior to use. Alternatively, microwave for 10-15 seconds until soft (not melted).

Sugar – plain granulated sugar is used in this recipe. You can also use brown sugar if desired. Feel free to add more sugar if you want the buns to be extra sweet.

Taro paste

Taro root – raw, peeled and cubed.

Coconut cream – can also be replaced with coconut milk.

Sugar – adjust for desired level of sweetness.

For more details on the ingredients used for the taro filling, see my post on How to Make Taro Paste.

How to make Tangzhong

Making Tangzhong is very easy, and you only need a saucepan and a whisk. Let’s begin:

1. Combine the flour and warm milk (or water) in a small saucepan. Whisk well to incorporate and ensure there are no lumps.
2. Cook the mixture over low-medium heat, while whisking continuously. Once a sticky paste forms, remove from the heat and let cool down to room temperature.  

How to make Taro Buns

Sweet taro buns are so easy and fun to make! I recommend making the taro paste in advance the day before. This way the paste has time to mature in flavour and thicken up, making it perfect for filling. Read my post about more about how to make the perfect Taro Paste.

For ease, I have broken down the process into 4 steps: making the dough, kneading the dough, forming the buns, and finally filling them.

Making the milk bun dough

There are two ways of making the dough: using a stand mixer or by hand. The process is pretty much the same, except for kneading the dough. Using a stand mixer is much easier and faster, but for demonstration purposes we will be looking at the handmade dough.   

1. Combine the yeast and warm milk. Set aside for 5 minutes until it doubles in size.
2. Add all the ingredients (except butter) and Tangzhong paste into a large bowl.
3. Combine everything into a lumpy dough with a spatula.
4. Use your hands to bring the dough together. Although it will be sticky, do not add more flour.

Kneading the dough

If you’re using a stand mixer, use the dough hook to knead the dough for 10 minutes. Add in the softened butter, then knead for another 5 minutes.

By hand, be prepared to put in some elbow grease and knead for a good 20-25 minutes. It’s great exercise, trust me!

1.  Tip the dough over on the work surface. Start kneading by pulling the dough towards you, then rolling or pushing it back.
2. The dough will be extremely stick, but do not add more flour. Keep pulling and rolling the dough. You can also smack it against the table for more fun.
3. Once the dough looks less sticky, add in the softened butter. Knead it into the dough by stretching and folding over the dough until fully incorporated.
4. The final dough will be firm and spring back when you push it with your finger. Proof in a warm place for at least 1-2 hours or until doubled in volume.

Shaping the buns

1. Roll the do proofed dough into a log about 15 inches (40 cm) long.
2. Divide the dough into 12 equal pieces. You can use a kitchen scale for more accuracy. Each piece will be about 65 grams or 2.3 oz.
3. Roll each piece into balls by cupping your hand around and pressing down on the dough in a rolling motion.
4. Use a rolling pin to roll out each dough ball into a disc about 6 inches (15 cm) in diameter. Try to make the sides thinner than the middle.

Filling the buns

1. Scoop on spoonful of taro paste in the middle of the rolled-out bun. Do not overfill as this can make the filling leak out when baking.
2. Take two opposite ends of dough and meet them in the middle. Press to make them stick together.
3. Take the other opposite ends and stick them together. Press all the ends together and pinch them to make them stick.  
4. Turn the with the seam downwards. Cup your hands around the bun, then gently press while making a sweeping motion. This will make the buns perfectly round.

Baking taro buns

After forming all 10-12 taro buns, cover them with plastic wrap and let proof in a warm place for 30-45 minutes.

1. Make a quick wash and coat the buns using a pastry brush.
2. Optional but recommended – sprinkle a few sesame seeds or almond flakes on top.
3. Bake the taro buns for 10-12 minutes or until golden brown, then let them cool down before consuming.

Success Tips & Tricks

1. Be patient – Tangzhong dough takes quite a long time to knead. Be patient and keep kneading until the dough is firm and springy.
2. No extra flour – when kneading by hand you can become tempted to add more flour to make the dough less sticky. This can make the dough too dense and bready.
3. Don’t rush – this type of dough needs adequate proofing to make really soft and fluffy buns. Do not rush the proofing process and take your time.
4. Use a stand mixer – will make your life so much easier. Kneading by hand can take up to 25 minutes, which is not for everyone.
5. Room temperature taro paste – for an even and speedy rise. Cold taro paste inside the buns can hinder the proofing process, making it much slower.
6. Silky smooth filling – pass the taro paste through a sieve to remove any lumps and make a super smooth filling.
7. Sweet and sticky – Once baked, brush the taro buns with honey for extra sweetness.

How to store

Sweet taro buns will taste best when eaten fresh, within a day or two. However, the best thing about Tangzhong buns is that they last for quite a long time. Store the taro milk buns in an airtight container in the refrigerator for 1 week. To reheat, microwave for 20-30 seconds.

For longer-term storage you can freeze taro buns for up to 3 months.

Frequently asked questions

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