Chinese Hot Dog Buns – that bakery favorite you’ll find in almost every Asian bakery. A simple hot dog in fluffy milk bread, but trust me, the magic is all in the dough. My Yudane method makes it extra soft and irresistible!
What is Yudane? And why does it make a difference?
If you’re in a hurry and just want to get cooking, feel free to jump into the recipe card.
If you’ve ever dabbled in Chinese or Asian baking, chances are you’ve come across terms like Tangzhong, Yudane, Laomian, or Tangmian.
All these techniques have one thing in common: they’re all about creating that soft, fluffy texture we love so much in Asian breads and cakes — light, pillowy, and never too sweet.
- Laomian: The Chinese take on sourdough, traditionally used for buns, breads, and steamed Bao buns.
- Tangmian: A cooked dough technique commonly used in Chinese sponge cakes, chiffon cakes, and Swiss rolls.
- Tangzhong & Yudane: Both are flour-and-water methods that gelatinize the starch, resulting in ultra-soft, fluffy bread.
Tangzhong is a bit more popular, but I personally prefer the Yudane method. You don’t need to cook anything — just pour boiling water over flour (usually 1:1, but I use 1.2:1 and find it way better), mix it up, and that’s it.
The starch gelatinizes instantly and makes the dough super easy to work with. For me, it’s way simpler to control than Tangzhong, and the bread turns out perfectly fluffy every time.
For the hot dog buns, you’ll see them in almost every Chinese bakery, especially the Hong Kong/Cantonese-style ones, right next to coconut buns, char siu buns, and bolo bao.
It’s kind of the Asian twist on pigs in a blanket — but instead of flaky pastry, it’s soft milk bread wrapped around a sausage.
And to take it one step further at home, I like to sear the hot dogs before wrapping them. It’s a tiny tweak, but it really makes a big difference — adds more flavor and gives that toasty edge that makes the homemade version even better than the ones from the bakery.
Ingredients
- Yudane: bread flour, boiling water
- Bread flour: for the main dough
- Egg
- Granulated sugar
- Whole milk
- Skimmed milk powder: optional
- Instant yeast
- Butter
- A pinch of salt
- Hot dogs
- Cooking oil
Instructions
Step 1 – Make the yudane
- Start by combining part of the flour with boiling water — I use a 1:1.2 ratio by weight. Stir quickly until it forms a sticky, cohesive paste.
- Let it cool completely before using — I like to make it the night before and let it rest in the fridge for the best texture.
Step 2 – Make the dough
- In a mixing bowl, combine the remaining flour, milk, milk powder, sugar, salt, egg, yeast, and chilled Yudane (cut into small pieces for easier mixing).
- Knead until it starts to build gluten, then add the softened butter and continue kneading until smooth, elastic, and pulling away from the bowl.
- Cover and let rise in a warm spot (like the oven with a bowl of hot water) for about 1 hour, or until 1.5 to 2 times in size.
Step 3 – Prepare the hot dogs
- While the dough is rising, heat a little oil in a pan over medium heat. Sear the hot dogs just until they get a bit of color — this adds a nice flavor boost. Set them aside to cool.
Step 4- Shape the buns
- Gently deflate the dough and divide it into 8 equal pieces. Roll each into a 10–12 inch (25–30 cm) rope, wrap around a hot dog, and tuck the ends underneath.
- Place on a parchment-lined baking sheet, spaced 2–3 inches (5–7 cm) apart.
Step 5 – Final rise & Bake
- Cover the baking sheet with a kitchen towel or plastic wrap and let the buns rise in a warm spot for about 1 hour, or until they’re about 1.5 times their original size.
- Brush with egg wash or milk wash, sprinkle with sesame seeds, and bake at 180°C (350°F) for 18–20 minutes, rotating the pan halfway through.
- Once out of the oven, brush with a bit of butter for that glossy, bakery-style finish.
Storage
Room temperature: Store in an airtight container or ziplock bag for up to 2 days.
Freeze for longer: Wrap each bun individually and keep in a freezer-safe bag or container.
Reheat properly: Use the oven or air fryer at 160°C (320°F) for a few minutes until warm and soft.
Expert Tips
Use a kitchen scale: Accuracy is everything in baking. A small investment in a scale gives you consistent, reliable results.
Boiling hot water for Yudane: The water must be freshly boiled (around 100°C / 212°F) to gelatinize the flour. Pour it in immediately and stir into a sticky paste.
Choose bread flour (or adjust for all-purpose): Bread flour yields the best texture. If using all-purpose, reduce the liquid slightly — about 10–15 ml (1 tablespoon) — since it absorbs less. This prevents an overly wet dough.
Active dry yeast? Activate first: Dissolve it in some lukewarm milk (taken from the recipe amount) before adding it to the dough.
Asian Bakery Recipes to Try Next
Shokupan (Japanese Milk Bread): The ultimate soft and fluffy loaf, perfect for toast or sandwiches.
Chinese Pork Floss Buns: Savory-sweet buns topped (or filled) with pork floss and mayo — a bakery favorite.
Korean Sweet Potato Bread (Goguma Ppang): Chewy bread with a creamy, sweet potato filling shaped like the real thing.
Chinese Chiffon Cake: Light, airy, and delicately sweet — a staple in many Chinese bakeries.
Pandan Chiffon Cake: Fluffy chiffon infused with pandan for a tropical aroma and gentle green hue.
Ube Chiffon Cake: A vibrant purple, ultra-soft chiffon cake made with Filipino purple yam.
Chinese Hot Dog Buns (Soft & Fluffy)
Ingredients
Yudane
- 75 g bread flour (½ cup + 1 tbsp)
- 90 g boiling water (6 tbsp/0.38 cup)
Main Dough
- 225 g bread flour
- 40 g granulated sugar (2½ tbsp)
- 1 egg (size L)
- 65 g whole milk (¼ cup + 1 tsp)
- 1 tbsp skimmed milk powder (optional)
- ¼ tsp salt
- 4 g instant yeast (1 tsp) (for active dry yeast, activate with 2 tbsp lukewarm milk from the total amount)
- 45 g butter (3 tbsp)
Other ingredients
- 6 hot dogs
- Cooking oil (for searing the hot dogs)
- Egg wash: 1 egg whisked with 1 tsp water, or
- Milk wash: whole milk (for a softer finish)
- Butter (for brushing after baking)
- Sesame seeds
Instructions
- Make the Yudane: Mix bread flour with boiling water. Stir quickly into a sticky paste. Let it cool completely — ideally, refrigerate overnight for best results.
- Make the Dough: In a mixing bowl, combine the remaining bread flour, milk, milk powder, sugar, salt, egg, yeast, and chilled Yudane (cut into small pieces). Knead until gluten starts to develop, then add softened butter. Continue kneading until the dough is smooth, elastic, and pulls away from the bowl. Cover and let rise in a warm spot for about 1 hour, or until doubled in size.
- Prepare the Hot Dogs: Heat a little oil in a pan over medium heat. Lightly sear the hot dogs until they develop some color. Set aside to cool.
- Shape the Buns: Gently punch down the dough and divide into 8 equal pieces. Roll each piece into a 10–12 inch (25–30 cm) rope and wrap around a hot dog, tucking the ends under. Place on a parchment-lined baking sheet, leaving 2–3 inches (5–7 cm) between each.
- Final Rise & Bake: Cover loosely and let rise for 1 hour or until puffy (about 1.5x in size). Brush with egg or milk wash, sprinkle with sesame seeds, and bake at 180°C (350°F) for 18–20 minutes, rotating the pan halfway. Brush with butter right after baking for a glossy finish.
