Sweet milk buns/brioche buns

Sweet buns are kid’s delight, though in my house I never bought sweet buns. We are more inclined towards plain or savoury buns. My daughter Apoorva also prefers savoury ones more but when she tasted home-baked sweet buns with milk, she too liked them! That’s the magic of home-baked fresh stuff!!

These buns are enriched with lots of butter, sugar and milk. Very light, buttery,  fluffy and balanced delicious sweetness; you just can’t stop with one!!

You can bake them for your little one’s birthday party by adding tutti frutti in them and pack them in return gift basket.

These can be done with wheat flour also – the only change would be to increase the quantity of milk as wheat flour absorbs more liquid.

Get few more tips on bread/ buns baking in a seprate post from the blogWheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)

 

Ingredients:

Maida (all purpose flour)        2 cups
Milk powder                              1 tbsp
Salt                                               1/2 tsp
Sugar                                           3 tbsp
Instant active yeast                  3/4 tsp (if using dry active yeast the quantity would be 1 +1/4 tsp and you will have to bloom it before using)
Milk                                               1 cup minus 6tbsp (slightly warmer than lukewarm)
Butter                                              3 tbsp

(All ingredients except milk should be at room temperature)

Process :

Combine all dry ingredients in a big vessel.

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Start adding milk and collect all ingredients in shape of a dough and knead it for 12-15 minutes. It will be wet dough but slowly by kneading it will become smooth. Keep adding butter while kneading and mix it nicely into the dough.

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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 the cold or hot temperature of your kitchen.

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

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Knead it again to make it smooth and cut equal size buns from the dough.

Keep greasing your palms with oil/butter to roll these buns smoothly like a ball between your palms 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.

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Second proofing gets over in 20 to 30 minutes. Pre heat oven at 190 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.

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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 on a cooling rack if serving later.

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Tea time Wheat Flour Buns with pizza spices (1)

Buns are everyone’s favorite. We can have salty buns in breakfast or with evening tea, plain buns with bhaji and your meal is ready, prepare them as burger for kid’s birthday parties or sweet buns with cream and so on…….

My daughter apoorva is always ready to have pizza any time of the day, but I am kind of always lazy to prepare pizzas😑. I am very comfortable with bread and buns.. but pizza…. I always feel lazy to do so much preparation of chopping  veggies, preparing pizza sauce and baking base… too much work!!!!☹️ Once in a while it’s ok, but not frequently, though I bake  with wheat flour.

So, today I thought of preparing wheat flour salty buns flavored with pizza spices…..!!  Believe me, while baking, your house  will be filled  with wonderful aroma of spices and butter . Neighbors might feel as if they are staying near a bakery!😋😋

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In the evening when apoorva tasted them, her response was, “ma, these are bomb”

That’s how teens react nowadays!!!!🤔

 

Ingredients :

Ashirwad wheat flour             2+1/2cup

Milk powder                              1/8 cup

Salt                                             1tsp

Sugar                                         1tbsp

Oil                                                2tsp

Groripan instant yeast             1/2 tsp

Mixed pizza spices                     2+1/2  tsp

Butter                                           2tbsp

Water +milk mix (temperature should be slightly more than lukewarm)    1+1/2cup +2tbsp

Process :

Take a big flat vessel with edges, so that you can knead the dough comfortably. Measure and keep flour,milk powder , salt, sugar, half quantity of mixed spices and yeast in the vessel and mix everything.

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Prepare  water and milk mixture and keep it ready.

 

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Start kneading the dough with water+ milk mix. Don’t add whole quantity of  liquid in the beginning. Slowly keep on pouring and keep on kneading the dough.

(Always prepare liquid more than written in the recipe, because soaking quality of flour might not be the same,some flours might absorb more liquid and some might take less.) Once everything comes together, start kneading it.

 

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Here dough looks dry because wheat absorbes more moisture than maida, so add some more liquid and keep on kneading. It will be messy in the beginning, but we need little wet dough here, consistency should be softer than chapati dough.

 

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I did the kneading for 20 minutes. After ten minutes add one tsp of oil and keep on kneading. Oil will make kneading easy. Slowly dough will be very smooth and easy handle. Add one more tsp oil, knead little bit more and you will get soft and shiny dough.

 

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Keep this dough in a oil greased pan. Apply some oil on the dough also to avoid it drying and cling wrap the vessel.

 

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Keep the vessel at a warm place for first proofing . My favorite place is my microwave. I kept  the vessel in microwave (switched off) and it took almost 1hour for the dough to be  double in size.

 

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Apply some oil on clean kitchen counter and take out the dough from the vessel and punch it.

 

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Again knead the dough,  prepare a log and cut it with the knife into same size to prepare buns.

 

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Apply some oil on your palm and roll all of them nicely without cracks. If cracks are there, pinch them and seal them, roll again and you rounded bun will be ready.

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Grease your baking tray with oil /butter and place all buns in it with some space to each other.

 

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Apply some oil on all buns to avoid them drying , cover them and keep again for second proofing. Second proofing takes 20 minutes to half an hour maximum. Don’t let them become completely double in size, that will happen during baking. So when they are slightly bigger in size, second proofing is done. I kept again in the microwave(switched off)  for second proofing and covered them with the vessel I used to knead the dough.

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Heat butter in pan and add the rest of the pizza mix spices and apply this butter generously  when buns are proofed.

Always remember to preheat oven 10 minutes before buns are ready to be baked.

 

 

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This was the first time I baked in OTG, so I preheated at 175 /for 10 minutes and baked also at 175 / for 25 minutes with both rods on along with fan on medium rack. But if you want to bake in microwave, preheat at 185/and bake at 180/ for 15 – 20 minutes. Buns might look slightly dry once they are completely baked.

 

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But don’t worry, use  remaining butter and apply on all buns. Buns will be shiny and butter will keep them soft. Transfer buns on a cooling rack or enjoy them warm with tea or coffee!!!

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Colorful veggies (kids’ special)

My kid brought back lunch box along with lunch again!! 😥😥A very common talking point among mothers who stand at the bus pick up points to pick or drop their kids for school. I guess other than potatoes kids generally don’t have a liking for vegetables. But everyday we can’t give potatoes only. They must have all kind of vegetables, but how?

Try preparing colorful veggies and stealthily add one or two extra veggie of your choice. Kids love all vibrant colors – whether it is their school bag, toys or books. So bring these colors in their food also. And the more colorful is their food, more nutritious it is….

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Ingredients :
Vegetables :
Red, green and yellow bell peppers or capsicum (lal, hari aur peeli shimla mirch)
Cabbage (patta gobhi)
Carrots (gaajar)
Potatoes (aalu)
French beans (fali)
Onions (pyaaz)
(Omit or add vegetables of your choice)
Spices:

For tadka :
small mustard seeds, cumin seeds and asafoetida
(rai, jeera aur hing)

coriander powder, red chilli powder, turmeric powder, salt and asafoetida
(dhaniya, lal mirch, haldi pisi hui and namak)
Oil
Process :
Nicely wash and dry all vegetables.
Initially chop only those vegetables which take time to cook.

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Heat oil in a pan

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. I used mustard oil here for its pungent taste. Carrots, onion, red and yellow capsicum have sweet taste. So slight chirpy taste of mustard oil balances the sweetness of these vegetables. But feel free to use your choice of oil.
If using mustard oil, then first heat it till the smoking point. Switch off gas, let it cool down, again heat oil and crackle rai, hing and jeera. Add chopped onions and fry them till they are light brown.

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. Add chopped potatoes, carrots and french beans.

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Add salt and turmeric powder, mix everything and cover the pan. Stir them in between.

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When these vegetables are half cooked, add rest of the chopped vegetables. Add coriander powder, turmeric powder, red chilli powder and salt. Mix everything well and cover it. Stir occasionally and if required add some water. Don’t overcook otherwise veggies lose their colour.

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Serve these colorful vegetables along with plain paratha and a bowl of curd to your kid (let paratha cool down before serving).

I really hope they like it, and if not, you yourself will not be able to resist 😋😋 – just dig in… 😂😂

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Mangoshake (aamras)

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Summer is best known for fun filled freedom from school, playing for hours without worrying about school homework, no need to get up early in the morning, having cousins at your home, or visits to Nani ma ke or dadi ma ke ghar, and having lots of cool drinks, sharbat, chilled ice-cream and lots of fruits. I remember during summer we used to gobble one big sized watermelon after dinner!!!!!!! Mangoes were used in different ways.  Raw mango for pana, chatni, pickle, longi, or eat it just like that with salt.  My favorite was always sweet and sour pana. My mom used to roast raw mangoes instead of boiling them to prepare pana and I still have that yummy tangy taste. Dussehri is considered the best variety of mango in North India. Just slice into pieces and enjoy……. 😋😋We used to enjoy aamras or mango shake in the evening during summer, because as kids we were not allowed to have tea. Now I prepare aamras with breakfast. In Bangalore I buy Baiganpalli mangoes specifically for mango shake as it gives lots of pulp. One glass of mango shake, and you are good to go for  next 3-4 hours…….

Ingredients :

  • Mangoes
  • Sugar
  • Milk

Procedure :

  • Wash mangoes and peel them.

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  • Slice them into small pieces.

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  • Grind these pieces along with sugar.  You will get nice smooth paste like consistency of pulp.

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  • Add milk in it and run the mixer again.

Your mango shake is ready. You can keep it in the fridge to chill it for two hours, or if you can’t wait that long, just crush some ice cubes and add in mango shake. Pour in glasses, cut small pieces of mango and add on top (optional). I love to sip and eat mangoes at the same time 🤣🤣. Enjoy the king of fruits…..

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Dry fruits kheer

 

 

Dry fruits’ kheer is one of those desserts which you can have in breakfast. After only  three or four spoons of kheer tummy will be full but you will keep on craving for more. So have one full bowl of kheer in  morning breakfast and satisfy your taste buds. If your kids have sweet tooth, it is ideal and delicious breakfast for them. This kheer can be prepared during fasting also. Every year I prepare this kheer as Prasad during Janamashtami and Shivratri.

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Ingredients:

Low fat milk           1 litre
Granulated sugar   1/2 cup ( less or more,depending on individual’s taste)
Mix of dry fruits:     1/2 cup
cashew, dry dates, almonds, makhana(fox nut) , chiroji, kishmish (raisins) , magaz (musk melon seeds)

(can take makhana little more in quantity than other nuts because they help in getting milk thicker)

Except magaz, chiroji and kishmish chop other dry fruits in medium size pieces. Soak dry dates in water for half an hour and then chop.

Cardamom powder    for garnish
Grated dry coconut    for garnish
Pista (grated)               for garnish

Process :
In a thick bottomed vessel boil milk.

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The moment milk starts boiling, add all dry fruits and turn the heat on sim. Keep on stirring for the next 10 minutes – until dry fruits start boiling along with the milk.

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Keep the flame on sim and in between keep on stirring and scraping the sides of the vessel. The process of thickening milk takes time, so don’t loose patience. Slowly, in the process of thickening, milk will start changing its color.

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Now add sugar and stir until sugar is completely dissolved. Consistency of kheer is again thin because of sugar, so let it boil for 5/10 minutes more or until it becomes thick again. Switch off gas. Add cardamom powder,  grated coconut powder and pista for garnishing.
Let it cool down completely, and if you like can keep in the fridge for two hours and then relish it.

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