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–+ servings

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 minutes
Cook Time 18 minutes
Total Time 2 hours 15 minutes
Course Appetizer, Breakfast, Snack
Cuisine Asian, Chinese, International
Servings 4 servings
Calories 200 kcal
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Ingredients
 
 

For the bread dough

For the topping

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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