Daring Baker Challenge: Breakfast Bread Bombs

The February Daring Bakers’ challenge is hosted by Julie of One-Wall Kitchen. She challenged us to an easy, simple filled bun using no-knead dough.

Julie writes, "Many Asian countries have their own version of yeast-risen, filled buns. These are often sold as street food that can be held and eaten without utensils. In Thailand, they have salapo. And in China, where they originated, they have several names for them, including bao (bow, which rhymes with “pow”), humbow, mantou (man-too), and pau (pow). In my parents’ home country, the Philippines, these buns are called siopao (shoh-pow), and while they're sold as street food, they're also a home comfort that every home has its own recipe for, and they're often served with hot noodle soup called mami."

I liked the idea of portable rolls.  Many people are busy and running out the door; if you heat these rolls up really quickly, you have a delicious on-the-go breakfast.  

You could easily adapt my challah bread recipe and use it here, but Julie's recipe below has been veganized and is no-knead.  So simple!

Breakfast Bread Bombs - with Blueberries
Adapted from here and Julie's own recipes

2 tsp. active dry yeast (1 packet)
1 1/2 c. warm water
1 tsp. organic sugar
2 T. coconut oil, melted
1 tsp. sea salt
4 to 5 c. all-purpose flour or whole wheat pastry flour
almond milk, to glaze the buns

Blueberry Filling
1 c. blueberries, fresh or frozen
1⁄2 c. pure maple syrup
1/4 c. amaretto or vanilla-infused bourbon (learn more about infusing your own!)
Dash of cinnamon

Mix yeast, water, sugar, melted butter, and salt in a large mixing bowl.

Slowly mix in flour until it's fully incorporated and you have a shaggy, very tacky dough, but not wet and sticky.

Cover the bowl with plastic wrap and let rise for up to an hour in warm place until doubled. While dough is rising, you can make your filling.

Grab a small saucepan and set the heat to medium-high. Add the blueberry filling ingredients to the saucepan and cook for about 20 minutes, or until the mixture is slightly reduced.

Punch down dough and turn out onto a floured surface. Depending on how much flour you added, it will be somewhat tacky to pretty tacky. Fold it over several times and shape it into a smooth ball, then divide into 12 equal pieces.

Flatten each ball into a disc about 6 inches wide.

Place a heaping tablespoonful of filling into the center of the disc, wrap the dough around the filling, and firmly pinch it closed over the top of the filling.

Place filled buns on a baking sheet and loosely cover them with plastic wrap. Let them rest for 1 hour. 

Preheat oven to moderate 350°.  Brush a little almond milk on top of each bun.  Bake for 20 minutes, until golden brown.  

Feel free to add some maple syrup to the mix - it will be a great breakfast pick me up!