Hi, MJ. Char Sui Bun - why not?! That would be a fun digression from Sugar Crunch Bun. Char Sui Bun, a quintessential favorite of dim sum houses all over the world, comes in either baked or steamed. Between the two, I find it more rewarding to make the baked version at home - success is more likely and the baked buns keep better. Not to mention most home kitchens in the U.S. are not equipped with a big steamer, required for making steamed buns. We live in the Bay Area and are fortunate to have dim sum houses in many neighborhoods. But of uneven quality. It's still worthwhile to make Char Sui Buns at home, especially if the kids are there to help shape the buns. For me making Char Sui Buns is a two-day affair. Day 1 to make the filling and let it chill in the fridge. (A good roux is the key here. We want the buns gooey yet savory.) Day 2 is for the dough and baking. For the dough, try KAF recipe for Portuguese Sweet Bread, New Bedford version, but use only about 40% of the sugar called for. I use potato water and Baker's Special Dry Milk when I have these handy. The richness of butter and eggs gives the buns a lot of favor. The milk, sugar, and fair amount of yeast keep the baked buns spongy soft - something prized and remembered from childhood. Surely this is a bit of work, but these buns will turn out so much more wholesome, tasty and economical than restaurant-bought. (Half of the PSB recipe - that's what I do - yields enough dough to make eighteen buns, each weighs about two ounces before filling and baking.) Thanks for all the hints Anne. I know Susan did a Char Sui bun in the Baking Sheet a few years ago too. Good thing I have an order of dumplings for my dinner, or I'd have a serious Chinese food craving right now! ~ MaryJane

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