Skill level

Average: 4.8 (2 votes)


  • ½ tsp dry yeast 
  • 1 tbsp caster sugar 
  • 60 ml (¼ cup) warm milk 
  • 185 g (1¼ cups) plain flour, sifted 
  • 30 g (¼ cup) glutinous flour (see Note), sifted 
  • 1½ tbsp vegetable oil 

Walnut and cinnamon filling

  • 55 g (¼ cup) black or brown sugar 
  • 1 tbsp walnuts, chopped 
  • 1 tsp ground cinnamon

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 1 hour

Drink Seppeltsfield Vera Viola Oloroso ($29).

To make filling, combine all ingredients in a small bowl and set aside.

Place yeast, sugar and milk in a small bowl and stir to dissolve. Set aside for 10 minutes or until mixture bubbles.

Place flours and ½ tsp salt into a large bowl and make a well in the centre. Pour yeast mixture, 1 tbsp oil and 125 ml warm water into the well and stir until combined and mixture forms a sticky dough. Place the dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

Punch down dough, then turn out onto a lightly floured surface. Knead until smooth, then divide into 6 balls. Flatten each ball to the size of your palm, place 1 tbsp walnut filling in the centre of each and re-shape into a ball. Place on a lightly floured tray.

Heat remaining ½ tbsp oil in a large frying pan over medium–high heat. Lightly flatten dough balls and place, one by one, in pan. Cover with baking paper and place a slightly smaller saucepan on top and flatten dough to the size of a CD. Remove paper and cook on each side for 30 seconds or until golden. Drain on paper towel and cool slightly before serving.



• Glutinous flour and black sugar are available from Asian food shops.


As seen in Feast magazine, Feb 2012, Issue 6.

Photography by John Laurie.