Name: Pork Floss Bun
Prep time: 30 min
Cook time: 18 min
Total time: 135 min
Ingredients: 2 ½ cups all-purpose flour (or bread flour, 300 g); 2 tbsp sugar; 1 tsp instant yeast; ½ tsp salt; 1 egg; ⅔ cup warm milk ((160 ml)); 2 tbsp unsalted butter (softened); ½ cup pork floss ((also called rousong, available at Asian markets)); 2 tbsp mayonnaise; 1 tsp sweetened condensed milk ((optional – adds a subtle sweetness)); 1 egg (beaten, (for egg wash))

Pork Floss Bun

Pork Floss Bun (sometimes called Rousong Bun or pork sung bun) is a popular Asian bakery treat — soft, slightly sweet bread topped or Pork floss: Imagine pork cooked, seasoned (usually with soy sauce and sugar), then dried and shredded until it’s almost like savory cotton candy. It has a rich umami flavor.

The bun: It’s made from pillowy milk bread dough, sweet and buttery — similar to a brioche or Japanese-style soft bread.

Toppings/fillings: Some versions just have pork floss on top, brushed on with mayonnaise or butter to help it stick. Others have the floss swirled inside or combined with a creamy or mayo-based filling.

It’s a perfect example of that sweet–savory combo many Asian bakeries do so well — soft, rich bread meeting salty, meaty topping.

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Prep Time 30

Cook Time 18

Total Time 2 15

Course Appetizer, Breakfast, Snack

Cuisine Asian, Chinese, International

Servings servings

Calories 200 kcal

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Ingredients

For the bread dough

2 ½ cups all-purpose flour or bread flour, 300 g
2 tbsp sugar
1 tsp instant yeast
½ tsp salt
1 egg
⅔ cup warm milk (160 ml)
2 tbsp unsalted butter softened

For the topping

½ cup pork floss (also called rousong, available at Asian markets)
2 tbsp mayonnaise
1 tsp sweetened condensed milk (optional – adds a subtle sweetness)
1 egg beaten, (for egg wash)

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Instructions

Make the dough

In a mixing bowl, combine flour, sugar, salt, and yeast.
Add the beaten egg and warm milk. Mix until a shaggy dough forms.
Knead for about 8–10 minutes (by hand or mixer with dough hook) until smooth.
Add butter and continue kneading until the dough is soft and elastic—should pass the “windowpane test” (stretchy without tearing).

First rise

Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size (about 1–1.5 hours).

Shape the buns

Punch the dough down and divide into 4 equal pieces.
Shape each into a smooth ball and place on a parchment-lined baking tray.
Cover lightly with a towel and let rise again for about 30–40 minutes, until puffy.

Bake

Preheat oven to 350°F (175°C).
Brush buns with beaten egg.
Bake for 15–18 minutes, or until golden brown.
Cool on a wire rack for 5–10 minutes.

Prepare topping

In a small bowl, mix mayonnaise and condensed milk (if using).
Brush a thin layer over the top of each warm bun — this acts as “glue.”
Press or roll the tops into pork floss, coating generously.

Serve

Enjoy warm or at room temperature. Perfect with milk tea or coffee!

Start Cooking

Disclaimer

Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 200kcal (10%)Carbohydrates: 10g (3%)Protein: 6g (12%)Fat: 15g (23%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 107mg (36%)Sodium: 387mg (17%)Potassium: 136mg (4%)Fiber: 1g (4%)Sugar: 9g (10%)Vitamin A: 368IU (7%)Vitamin C: 0.1mgCalcium: 70mg (7%)Iron: 1mg (6%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword comfort food, homemade, pastry, pork

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Pork Floss Bun