Butterfly bun is simple street food sold in Singapore and Malaysia for breakfast or snack time. The dough, shaped like a butterfly, is topped with a sweet paste and white sesame seeds. Butterfly bun is deep fried so the exterior is crispy with a sweet crust and a fluffy centre.
50 gm flour
75 ml water
1/4 tbsp yeast
75 ml water
1/2 tsp salt
1/2 tbsp oil
150 gm flour
1/4 tsp baking powder
Dash of baking soda
65 gm sugar
starter (see * above)
1 tsp flour
1 tsp cornflour
2 tsp sugar
2 tsp water
White sesame seeds
Oil for deep frying
1. Prepare the starter. Combine flour, water and yeast. Mix well. Cover with a wet towel and leave it for 90 minutes.
2. Prepare the liquid ingredients. Combine water, salt and oil.
3. Prepare the dry ingredients. Combine the flours, sugar and the prepared starter (step 1 above). Mix well.
4. Add the liquid ingredients (step 2) and stir to combine until a soft dough is formed. Knead for 10 minutes until smooth. Sprinkle a little flour if the dough becomes sticky.
5. Roll into a log, then flatten with rolling pin to a rectangle about 1 inch thick. Cut into 2 inch strips. Split the ends of each strip to give a butterfly shape – see picture.
6. Prepare the sweet paste by combining flours, sugar and water. Paint the sweet paste on the ends. Sprinkle white sesame seeds on top of the paste.
7. Heat oil for deep frying (about 2-3 inches of oil) in a saucepan. Insert a chopstick to test if oil is ready. Oil is ready if small bubbles form at the the bottom of a chopstick.
8. Hold the ends of the dough stick and stretch it a little before adding to the oil. Reduce heat to low. Use chopsticks to roll the dough in the oil. Fry till golden brown. Remove to a wire basket or kitchen towel to drain any excess oil. (Note: Depending on the size of your saucepan, you may deep fry a few dough strips at the same time. Do not overcrowd and allow space for the dough to expand.)