Sweet Raisin Buns (Bun Maska)

Buns filled with raisins, slightly sweet in taste and served with white butter and whipped cream along with kadak chai ki pyali (a cup of strong tea) – what a combo!! I am sure Mumbaikars are very well aware of what I am talking about. These are Irani Cafe special Maska buns or Bun Maska  which are served with tea as a snack option and you are supposed to dip the bun in tea and enjoy them!

A few days back I was watching a movie ‘Maska’ on Netflix. It’s a decent one-time watch movie where mother is insisting her son to continue running their family’s traditional restaurant. I got inspired to bake these Bun Maska From this movie. You can try these buns by mixing wheat flour and white flour both or with wheat flour only. Generally kids are not fond of raisins, so they can be substituted with tutti – frutti.

I have a few other posts on buns in the blog, so if you are interested, can take a look at them also….

Wheat flour savoury buns with caramelized onion and carom seeds

Pull apart buns/Dinner bread rolls

Buns

Burger Buns

Sweet milk buns/brioche buns

Hot dog buns

For a few basic guidelines on baking buns and breads, you can check this link also…

Basics of baking – bread/buns/rolls (Wheat flour buns with pizza spices-2)

Ingredients :

Maida 2 +1/2 cups
Instant active yeast 1+1/4 tsp
Sugar 4 tbsp
Butter 4 tbsp
Raisins 1/4 cup
Water 1 cup minus 2 tbsp (reduce or increase 1-2 tbsp if required)
Milk powder 2 tbsp
Butter and whipped cream for filling

Points to remember :

Other than water all ingredients should be on room temperature. Water should be slightly warmer than lukewarm but not hot.

You can use dry active yeast also, but increase that to 1+1/2 tsp. Bloom dry active yeast first before adding in the flour.

Milk powder cannot be substituted with milk. So, if you don’t have milk powder, simply skip it and add equal amount of flour.

Process :

Combine all dry ingredients in a big vessel.

Start adding water and collect all ingredients in the shape of a dough and knead it for 12-15 minutes. It will be wet and sticky because of extra sugar, but will become smooth as you knead. Keep adding butter while kneading and mix it nicely into the dough.

Keep this dough in a big oil/butter greased bowl for first proofing. Brush up top of the dough with melted butter. Cover the bowl with cling film or wet clean kitchen towel. Keep it in a warm place so that  the dough rises till it is double in volume. This process might take 60 to 90 minutes depending on how cold or warm your kitchen is.

After first proofing, take out the dough on clean oil greased or floured kitchen counter and gently punch it.

Spread the dough, add raisins, knead it again to make it smooth and cut equal sized buns from the dough.

Roll these buns smoothly like a ball and keep them in an oil greased baking tray, keeping some distance in between because they are going to puff up nicely. Apply some melted butter on them to avoid drying, cover them and keep them for second proofing.

Second proofing gets over in 20 to 30 minutes. Pre heat oven at 180 degrees ten minutes before second proofing ends.

Brush up buns with milk and bake them at 180-185 degree for 20-25 minutes till they are nicely brown on the top and bounce back when pressed.

Take out golden brown buns and brush them with butter when they are hot.

Buns will be shiny with the touch of butter and will remain soft longer. Transfer the buns to a cooling rack. During the time buns cool down, whip up the cream and keep it ready.

Once buns cool down completely, slice them from the middle.

Don’t they look beautiful and irresistible with raisins!!

Now apply one layer of white butter followed by whipped cream and cover them.

Once again cut them in three or four slices and serve with tea…

Or without tea and enjoy just like that…..

 

 

Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

54 thoughts on “Sweet Raisin Buns (Bun Maska)

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  1. Delicious and yummy who would not like to eat these soft bread and bun maska with dipping in tea. This is Parsi community speciality. We love eating this bread. Awesome post, Deeksha.

    1. Thank you very much Kamal🙂😊
      Honestly speaking, I had no idea about this variety of buns. Googled everything after watching the movie and got tempted to bake.
      Take care Kamal.. Section 144 is in Maharashtra.

      1. You are welcome dear Deeksha. Yes all varieties of breads you will get on google. You too take care and stay safe. Who knows what our Maharashtra is doing regarding Coronavirus.

    1. Lynette, mom’s cooking memories are very nostalgic. Many a times after cooking some particular dish from my mom’s recipe I too become emotional ☺️

    1. Sweet bun dipped with tea.. I found it slightly different combo while reading about it … but probably sometimes ‘different’ becomes very popular!!

  2. I had to return to the blog, to prepare my breakfast this Monday. We are nine hours apart, so while you’ve already had breakfast, I’m just going to sleep.
    Breads and rolls look delicious. I will go easy with the recipe so that it turns out well. There is plenty of time to make something different and delicious, like your recipe.
    A hug
    Manuel

    1. And I always love your presence here Mac.
      Here in Bangalore, we have got some leniency in lock down. Husband has started going to the office with minimal staff. Shops for non essential things are opening. So life is coming back to some discipline now. Though fear is still in the air.
      I hope recipe will be good for you. And of course we can always change it with our taste buds.
      Have a good night sleep.

      1. There will always be a bit of fear to resume activities. But we will adapt to the circumstances.
        The recipes are for testing and we will be there. My greetings
        Manuel

  3. Wow! Lovely buns! Look exactly like the ones sold in reputed bakeries in here. I wish I could learn the baking skills from you.

    1. Oscar, being a vegetarian I don’t add eggs.. So to keep buns and breads soft for longer duration I add milk powder. But if you don’t have, knead the dough with milk only. It will give same result.

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