Baked Vegan Chinese Scallion Bread
The Mid-Autumn Festival is October 1st this year and to celebrate, I’m sharing this amazing baked vegan Chinese scallion bread. It’s full of flavor, savory, and just the softest bread. I love the hint of five spice that is in this bread too. It’s like eating a Chinese scallion pancake in bread form (recipe for those scallion pancakes coming soon!). The dough is incredibly soft, fluffy, and so comforting. It is actually based off of my magical, multifunctional dough that I use in my cinnamon rolls recipe.
This Chinese scallion bread is salty and full of scallion flavor. It is reminiscent of the baked scallion buns you would find at the Chinese bakery. My mom would always take us to the Chinese bakery when we were kids and I LOVED it. I also went regularly when I lived in Taiwan. It’s a dangerous place because you just want to buy everything there! This baked scallion bread is something you definitely need to try and way easier than you think to make!
Also, if you’re looking for a good quality bread flour, my favorite brand is Lehi Mills! I’ve used them for YEARS and my mom has too! They have a variety of flours perfect for all your baking needs. I’ve partnered with them to bring you guys 10% off your order using my code “nutsaboutgreens”. Good flour really makes a difference!
Baked Vegan Chinese Scallion Bread
Ingredients
Dough
- 2 3/4 cup bread flour (I used Lehi Mills bread flour, use code “nutsaboutgreens” for 10% off)
- 2 tbsp organic cane sugar
- 3/4 tsp salt
- 1 1/2 tsp instant yeast (if you use active dry, make sure you proof the yeast before adding the flour)
- 1 tbsp oil (I used olive oil)
- 1 cup warm water
Filling
- 1 cup finely sliced scallions
- 1 tsp sea salt
- 1 1/2 tbsp sesame oil
- five spice powder
Topping
- 2 tbsp non-dairy milk (I used almond milk)
- kosher salt
- sesame seeds
- extra sliced scallions
Instructions
- In the bowl of your stand mixer, add the flour, sugar, salt, and yeast. Stir until combined. Add the oil and warm water. Using the dough hook, knead on low for one minute. Stop the mixer and scrape the sides and continue to knead on medium-low for 5-6 minutes. If the dough seems too sticky/wet, add a tiny bit more flour, if it’s too dry, add more water 1/2 tsp at a time. You want the dough to be smooth and just slightly sticky. Place dough in a lightly greased bowl (big enough for the dough to double in size) and cover with a towel. Place in a warm place and let it rise until doubled in size, about 1-1.5 hours. I put the bowl in my oven with the light on.
- Right before your dough is done rising, prep your scallions. Place your sesame oil in a small bowl. Have the salt and five spice powder out and ready.
- Once dough has doubled, punch it down and turn the dough onto a lightly floured surface. I just used my countertop for ease. Divide dough into 3 equal portions. Take one ball of dough and roll it out into a long rectangle about 12-14 inches x 4 inches. Brush sesame oil all over the dough. Sprinkle salt all over the top of the oil. Lightly sprinkle some five spice powder on the dough. See picture above for reference. Spread about 1/4 cup of scallions along the bottom edge of the rectangle. Starting with the bottom edge, roll the dough up into a long rope. Pinch the ends to seal it. Place on a lined baking sheet while you repeat with the other two dough pieces.
- Line up the 3 ropes of dough side by side with some space in between. Pinch the ends together at the top. Braid the ropes and once you get to the bottom, pinch the ends together. Tuck both ends underneath the braided loaf. Place on your lined baking sheet and cover with a towel. Let it proof for about 1.5 hours.
- When your loaf is almost done proofing, preheat your oven to 350 degrees F. Once done proofing, remove the towel and lightly brush on the milk. Sprinkle some kosher salt all over the top. Then sprinkle some sesame seeds all over. Spread the extra scallions onto the creases of the braid. Bake the bread for 30-35 minutes until golden brown. Let the bread cool on the baking sheet for only 5-10 minutes, then transfer to a cooling rack. Don’t leave it on the baking sheet because the bottom can get soggy from the steam. Enjoy while it is warm! Store in an airtight bag or container on the counter for 3 days.
