Ingredients:

  • For the dough (for 12 bao buns):

  • 250 g 00 flour
  • 120 ml whole milk
  • 30 ml water
  • 8 g fresh yeast
  • 10 g sugar
  • 5 g salt
  • 15 g extra virgin olive oil

  • For the filling:

  • 200 g stracciatella
  • 120 g cured capocollo
  • 30 g extra virgin olive oil
  • Fresh wild fennel to taste
  • Black pepper to taste

  • For frying:

  • Extra virgin olive oil as needed

Preparation:

Dissolve the yeast in the warm milk along with the sugar. Combine the flour, water, and extra virgin olive oil, then add the salt and knead until the dough is smooth and elastic.

Leave to rise until doubled in volume. Divide the dough into 12 portions of approximately 35 g each, shape into balls, and let them rise again for about 30 minutes.

Fry the bao buns in plenty of extra virgin olive oil at 170°C until evenly golden. Drain on paper towels and allow to cool slightly.

Make a side slit in each bao bun and fill with the stracciatella. Place the lightly curled capocollo on top of the cheese, finish with fresh fennel, a grind of black pepper, and a few drops of extra virgin olive oil.

Serve the bao buns while still warm.