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…..

 

 

Burger Buns

There are a few snacks which I can’t have in any restaurant. Burger is one such snack. I know, some of you there just can’t believe it! But it’s true… I can have pizza.. garlic bread is my favourite, potato wedges and I love chocolate shake at Domino’s. But a big no to burger. Actually my husband and daughter both are also not a big fan of burger. So, collectively as a family we three are united with at least one thing…. Lol

Over the years husband and wife start having mutual likes and dislikes of certain things, but if your teenage kid also joins you… maybe over just for a small reason, you feel so happy… or probably you are just lucky!!!

For us burger is that link!!

Still, baking burger buns was in my bucket list for a very long time, but most of the time I ended up baking bread or regular buns/rolls. Sometimes certain simple things take a lot of time to get implemented for no particular reason. We just keep on delaying,  not because of being lazy.. but probably something more interesting comes up!

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I am pretty sure that anyone who bakes wouldn’t be unaware of King Arthur Flour website. There I had seen burger buns recipe long ago and since then I was determined that one day I will surely try to bake these beautiful buns.

Well, here I didn’t exactly follow their recipe, because I didn’t want to have so many buns with white flour. And moreover I wanted to know how these buns will come up if we use only wheat flour. So I decided to bake with both the flours separately – with wheat flour and white flour, both with two cups of flour for each.

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I kept the whole recipe same for both kind of buns except water content because wheat flour absorbs more water than all purpose flour.

What was the difference between wheat flour buns and white flour buns?

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All purpose flour is very light and airy, so buns made with this flour got high rise. Whole wheat flour is heavy flour and during baking it didn’t rise as much as all purpose flour.

So to make wheat buns big, we can either add some more yeast, probably 1/8 tsp more or can add samolina/chiroti rava in wheat flour. Rava has a quality to puff up, so along with rava, wheat flour buns will also get high rise. You can also try by adding one egg in wheat flour dough.

Ingredients :

Flour             2 cups +2 tbsp
Milk powder   2 tbsp
Instant active yeast      1/2 tbsp +1/8 tsp
Salt          3/4 tsp
Sugar       1 +1/2 tbsp
Oil /butter    2 tbsp
Water /milk         1 cup +3 tbsp (for wheat flour)
Water/milk          1 cup minus 4 tbsp (for all purpose flour)

Water/milk should be slightly warmer than lukewarm but not hot.

Please go through all the tips before you start  the preparation.

Tips:

1. Except water/milk, rest of the ingredients should be used at room temperature.

2. Instead of water, milk can be used to knead the dough. Or you can take both milk and water in 50:50 ratio.

3. Every oven is different – so baking time may vary.

4. Dough proofing time depends a lot on the temperature of your kitchen. In colder temperature first proofing can take 60 to 90 minutes. In warmer temperatures it might get over in 40 to 50 minutes. The same logic will be for second proofing time also.

5. Here we are using a lot more yeast than usual. So if your kitchen temperature is normal, you can keep the dough bowl at kitchen counter only covered with cling film.

6. If you are preparing buns at the same time with both wheat and white flour, then first knead wheat flour dough and after keeping the dough in the bowl,  just leave the bowl uncovered on kitchen counter. This way the process of proofing will be slow.

Now after preparing white flour dough in the bowl, cover this bowl with cling wrap. Now you can cover the wheat flour dough bowl also.

This way now both dough will get proofed at the same time and you will be able to do rest of the steps together with both dough.

7. Absorbing liquid quality of flour varies. So don’t follow blindly the quantity of water/milk given in this recipe. If required, add or reduce 1 or 2 tbsp of water.

8. Don’t get discouraged if your first bake is not as good as you had expected. Try to find out the problem, sort it out and with the same excitement, give another trial – you will surely get it!!

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Process:

Combine all dry ingredients in a big vessel.

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Start adding water/milk and collect all ingredients in the shape of a dough (don’t use whole quantity of water).

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Now keep adding little quantity of water and start kneading. Consistency of dough would be wet and sticky in the beginning, but slowly by continued kneading for 12-15 minutes will get required elasticity. Add oil/butter along with kneading and mix it nicely into the dough.

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Keep this dough in a big oil greased bowl for first proofing. Cover the bowls with cling film or wet kitchen towel and wait till the dough rises and is double in volume. This process might take 60 to 90 minutes (read tip numbers 4 and 6).

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In between, keep baking tray ready by greasing it with oil and spreading parchment paper. Parchment paper is optional.

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

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Collect the dough together, knead it slightly to make it smooth and divide the dough in 4 equal parts. Do the same for both dough, so totally you will be having 8 parts.

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Again grease kitchen counter with oil or sprinkle some flour. Prepare these equal sized dough parts in smooth buns.  Grease your palms with oil while shaping the buns. Keep the buns in prepared tin by keeping sufficient space for each bun to puff up nicely.

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Apply oil or melted butter and sprinkle sesame seeds over all buns. Cover this tray with clean kitchen towel and let it rise for second proofing (see tip number 4 & 6).

Just 10 minutes before second proofing time is getting over, preheat oven at 185/190 degrees.

Brush up buns with milk and bake them at the same temperature for 30-40 minutes or till buns become nice brown from the top. As every oven is different so temperature and time may vary.

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Take out buns from the oven and keep them on cooling rack. When they are still hot, apply melted butter.

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You will be having a happy dance and feeling proud that you really baked  your kid’s favourite snack which is completely free from harmful chemicals and preservatives!!

 

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Prepare these gorgeous burger buns with your favourite filling and enjoy your delicious home baked meal!!!!!

I had prepared Indian vegetarian version of filling for these burger buns. I had cooked aloo tikki Aalu ki tikiya(potato patties stuffed with spicy peas) for the filling and used cheese slices ,chutney, tomato sauce and sliced tomatoes, onions, cucumber and shredded cabbage.

And I was  so happy that I developed my taste buds for this vegetarian wheat flour  home baked burger bun which I had never liked in any restaurant before. Apoorva gave big thumps up and she was very happy to get junk food in her meals. Manish was too excited to taste them when I sent him pictures on Whats App!

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Would love to hear from you about this recipe and your experience while baking them. Feel free to ask any doubts through the comments section!!!!

 

Hot dog buns

When I started learning  baking bread, I thought that there are only three varieties of breads which are common and popular ……sandwich bread, pav buns/dinner rolls and pizza bread. But as we start learning one thing, we become greedy to know more. Slowly I got introduced to a lot more varieties in breads.

But to keep it simple, we can actually create a lot more varieties through these three types of bread only — sandwich, buns and pizza.

Buns are kind of tiny round shaped bread. I love baking them the most. Just change their shapes and flavors and give them different titles.

Through pizza base basic recipe, do slight changes and create different varieties. Here you have a freedom to add different veggies, sauce and herbs.

The most popular and forgiving is White Sandwich Bread. Unlimited variations can be created with sandwich bread recipe.

Hot dog bun is also a kind of small size rectangular bread. It is named as ‘bun’ probably because instead of slicing it like bread, it has filling in between like burger buns. Whatever you call it, hot dog bun or hot dog bread… it is a wonderful stomach filling snack!!

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But hot dog bun is still a fancy variety of bread in India. You wouldn’t find them in local bakeries too. But nowadays courtesy social media, kids have a lot of exposure to different things. They definitely know about hot dog buns. So why not bake this fancy bread at home and give a pleasant surprise to your kids in the evening!!!

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I have taken the recipe of  Pull apart buns/Dinner bread rolls here to bake hot dog buns. I got total 11 buns from this recipe. But if you want slightly bigger sized buns, divide the dough only in 8-9 buns… choice is all yours!!

I have used all purpose flour here but for a healthy version wheat flour or 50:50 ratio of wheat flour and all purpose flour can be taken. You can follow the same recipe if using wheat flour or mixed flour – just have to increase the quantity of water/milk for kneading as wheat flour absorbs more liquid.

Please don’t forget to go through the whole list of tips before proceeding with the process of baking. I have a separate post for some guidelines on bread/buns baking. You can check that also…. Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)

Tips:

1. Except water/milk, rest of the ingredients should be used at room temperature.

2. Instead of water, milk can be used to knead the dough. Or you can take both milk and water in 50:50 ratio.

3. Every oven is different – so baking time may vary.

4. Dough proofing time depends a lot on the temperature of your kitchen. In colder temperature first proofing can take 60 to 90 minutes. In warmer temperatures it might get over in 40 to 50 minutes. The same logic will be for second proofing time also.

5. Absorbing liquid quality of flour varies. So don’t follow blindly the quantity of water /milk given in this recipe. If required, add or reduce 1 or 2 tbsp of water.

6. Don’t compare the result of homebaked bread with any market bought  bread. We are not adding any artificial gluten, emulsifier or bread enhancer. We are trying to bake a healthy bread loaf for our family which is free from preservatives.

7. Don’t get discouraged if your first bake is not as good as you had expected. Try to find out the problem, sort it out and with the same excitement, give another trial, you will surely get it!!

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Ingredients :

All purpose flour /maida       3+3/4 cup
Instant active yeast                 1+1/2 tsp (Gloripan brand)

Milk powder                  1/4 cup

Salt                                  1+1/2 tsp
Sugar                              1+1/2 tbsp
Oil/butter                       3 tbsp
Water/ milk         1+1//2 cup minus 2 tbsp (slightly warmer than lukewarm but not hot)

Process:

Combine all dry ingrediants in a big vessel.

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Start adding water/milk and collect all ingredients in shape of a dough (don’t use whole quantity of water).

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Now keep adding little quantity of water and start kneading. Consistency of dough would be wet and sticky in the beginning, but slowly by continued kneading for 12-15 minutes will get required elasticity. Add oil/butter along with kneading and mix it nicely into the dough.

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Keep this dough in a big oil greased bowl for first proofing. Cover the bowl with cling film and 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.

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

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Collect the dough together, knead slightly it to make it smooth and divide the dough in 11 equal parts.

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Again grease kitchen counter with oil or sprinkle some flour. Roll these equal sized dough parts in smooth rectangular shaped buns. Spread the buns about 6 by 4 size.

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Roll the bun from the top exactly the way we roll bread.

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Seam the edges tight by pinching them. Prepare all the rolls in the same way.

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Keeping this seam side at the bottom, place them in your  butter/oil greased tin by keeping some gap between each bun.

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Brush these buns with oil and keep them covered at a warm place for second proofing. Second proofing will be over in 20-30 minutes. If weather is cold it might take slightly more time.

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Just before second proofing time is getting over, preheat oven at 185 degrees. Brush-up buns with milk and bake them at the same temperature till they are nicely brown.

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Take out the buns from the oven and keep them on a cooling rack. Apply butter evenly on hot buns. This will be helpful in keeping the buns soft and buns will get nice sheen.

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Prepare filling of your choice. I finely chopped onion, cucumber, tomato and cabbage, added salt, pepper crushed paneer, dry mint powder and mix with   Coriander Chutneyand tomato sauce. It was delicious vegetarian filling.

Instead of paneer… cheese and boiled potatoes with mustard sauce and oregano flakes can be added. Choices are unlimited!!!!

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I am sure some of you are definitely planning to give your kiddo’s a wonderful delicious surprise.. don’t forget to share your experience with us. I would love to here from you about this post and your baking experience ❤️❤️

 

Wheat flour savoury buns with caramelized onion and carom seeds

Wheat flour savoury buns are welcome any time in my house! I can have them with breakfast, with evening tea or any time of the day and you can pack them in your kid’s lunch box. If you are having  friends get together, serving them fresh baked savoury buns will get you lots of applauds. These were such an instant hit in my house that I couldn’t take a decent picture, so I baked again the very next day!

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With wheat flour I have added milk powder here to keep the buns soft, but if you don’t have milk powder, add all purpose flour or semolina in the same quantity as milk powder.

Ingredients :

Wheat flour        2+1/4 cups
Milk powder       1 +1/2 tbsp
Salt                       1+1/2 tsp
Sugar                   2 tsp
Instant active yeast 1 tsp
Oil                          2 tbsp
Water (slightly more than lukewarm) 1 cup +1 tbsp (if required, reduce or increase as per the absorbing quality of your flour)
Carom seeds        1 tsp
One medium onion (chopped)
One chopped green chilli

Tips:

All ingredients except water should be at room temperature.

Instead of water, milk can be used for kneading the dough or a mix of half milk and half water.

During the baking period when buns are becoming brown, you can give a quick second coat of milk wash and continue baking till they are done. This second coat of milk wash will give beautiful brown colour and buns will remain soft.

These buns can be done with all purpose flour also. All ingredients will remain same except water quantity would be less.

I have used instant active yeast, but if you are using dry active yeast increase the quantity from 1 tsp to 1/2 tsp more.

During second proofing, don’t let the buns get overproofed, otherwise instead of rising in the oven, buns will sink.

for more tips on bread/ buns baking you can check the following link Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)

Process :

Heat 1 tbsp oil in a pan and add carom seeds to crackle. Add chopped onion and green chilli and saute them until onions get beautiful caramelized brown colour. Keep it separated to cool down.
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Collect all dry ingredients in a big vessel and add ready caramelized onion.

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Start adding water little by little and collect all ingredients in the shape of the dough. Now add one tbsp water at a time and start kneading the dough. Dough would be wet but manageable. Keep adding oil in between 15-20 minutes of kneading and prepare soft dough.

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Keep the dough in a big oil greased bowl, brush up the top of the dough too with oil to avoid it drying. Cover the bowl with a wet towel or cling wrap it and keep it at a warm place for first proofing (i.e., doubling the size of the dough). First proofing gets over within one hour to 90 minutes depending on the temperature of your kitchen (cold temperature will result in proofing taking longer).

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After first proofing is over, take out the dough and punch it gently on your neat oil greased kitchen counter.

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Collect the dough together and divide it equally for same size buns.

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Roll the buns smooth by greasing your palms with oil in between and place them in an oil greased baking pan/plate. Brush up buns with oil, cover them and keep them for second proofing. Second proofing gets over in 20 minutes to 30 minutes.

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Start preheating your oven at 190 degrees just 10 minutes before proofing time is getting over. Brush up buns with milk and bake them at 185 degrees for 20-30 minutes or till they are nicely brown.

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When these buns were getting brown colour, I gave them a quick second coat of milk wash and continued baking till they were completely baked. Buns came out with beautiful brown colour and were very soft.

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Apply butter on hot buns and serve with tea/coffee, sauce or enjoy them just like that !!

 

 

 

Potato stuffed buns

Festivals are incomplete without having some noisy hullabaloo from the neighborhood kids, some guests or relatives at home. Last week during Dussehra festival it was a long weekend, and my co-sister’s family visited us from Hyderabad. Now my in-laws are also settled down in Bangalore, so it was an amazing festival weekend. Having breakfast in my house, followed by gossiping till we realized that lunch time is near and no one has taken bath till now. Then having lunch at in-laws house, and later instead of going for siesta, again giggling, laughing, taking pics and videos of funny family situations….!!!!

Finally on Sunday morning they were leaving back to Hyderabad, so I decided to bake some stuffed buns in the morning to pack with them. Early morning I kneaded the dough, kept it for proofing and prepared potatoes stuffing. By then kids were awake and when I was starting to prepare buns, my darling niece Anjali came in the kitchen and I asked her whether she would like to join in. She agreed with full zeal!!! I gave her instructions, and she did everything accordingly!!!

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She even did the last step of brushing them with butter after buns were out of oven. I was so surprised and amazed with her interest and involvement that I completely forgot to take pics of some steps. Instead gladly took a few pictures of Anjali so that my daughter Apoorva could be inspired to do the same…… but I really doubt if it will work!!

 

Ingredients :
Maida 2 cups +2tbsp
Milk powder 1 tbsp
Salt 1 tsp
Sugar 2 tsp
Oil /butter 1 +1/2 tbsp
Instant active yeast 3 /4 tsp
Milk /water 1/2 cup +2 tbsp (slightly warmer than lukewarm)

Except water/milk, rest of the ingredients should be at room temperature.

Process :

Boiled Potato mix :

Boiled Potatoes
Salt
Asafoetida
Dry mango powder
Garam Masala
Red chilli powder

Chopped green chillies
Chopped green coriander /mint leaves
Mash potatoes and add above mentioned ingredients, mix well and keep it aside.

Buns preparation :

In a big vessel collect all dry ingredients and mix them. Slowly add water/milk and prepare the dough.

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Be careful not to use all water/milk completely. Slowly start kneading the dough by adding one tbsp water/milk at a time and knead it for 12-15 minutes. Keep adding oil/butter from time to time. Initially dough will be wet, but slowly it will be pliable and smooth.

Keep the dough in an oil greased pan covered with cling film at a warm place for first proofing. This might take 60 to 90 minutes, depending on how warm or cool your kitchen is.

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

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Collect the dough and divide it into equal size buns and roll them smooth.

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Now on your palm or on kitchen counter spread one bun, fill in potato filling, close it and roll it between your palms smoothly. During this process, greasing palms with oil will make your work easy.

Look, with so much dedication Anjili is involved in filling the buns. .. ❤️❤️

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Keep these buns in a baking tray with some gaps between each other for second proofing.

Second proofing gets over in 15-30 minutes. Just 10 minutes before proofing time is going to get over, preheat oven at 190 degree. Brush up buns with milk and bake them at 180-185 degree till the top of the buns become brown.

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Apply butter on hot buns and they will get beautiful sheen and will stay soft longer.

Serve hot buns in breakfast with your favorite sauce or chutney.

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

What do you do when you have to bake following your own recipe and Internet is not there? Apoorva desperately wanted buns with pizza spices in the evening and I was fine with that because recipe was in my blog itself, but due to continuous rain some problem happened and there was no Internet. Generally during rainy days we get affected by  electricity problem, but surprisingly power was there but no Internet! I don’t go out much, so I didn’t care to check that data pack had also expired. Now I was cursing myself for not maintaining a diary with at least all my own recipes.

So finally I decided to do some guesswork and wrote the quantity of ingredients to compare later with my previous recipe Tea time Wheat Flour Buns with pizza spices (1) and started kneading the dough  with prayer in my heart for continued power.

Buns came out really well and later when I checked both the recipes there were only a few variations. The biggest difference was the quantity of water. In previous recipe wheat flour had absorbed more liquid but this time it was less. I am using Ashirwad brand wheat flour from the beginning but it was clear that they don’t maintain same flour quality always.

That’s why I always keep on insisting in my bread posts that one should never follow blindly same quantity of liquid used for kneading the dough written in the recipe.

Around a year back I was following a bread recipe by a famous blogger and according to the instructions used whole quantity of water to knead the dough. Dough became so wet that it was impossible to handle, so I added extra flour. There was nothing wrong in the recipe, but the flour blogger had used had more liquid absorbing quality than mine. So, whether you are using wheat flour,  all purpose flour (maida) or chiroti rava, if required, reduce or increase the amount of liquid given in the recipe while kneading the dough.

The same logic applies for time limit of proofing the dough. Generally first proofing time is somewhere between 1 to 1+1/2 hours. If your kitchen is warm then dough could be double in size in 50 minutes to 1 hour. If you will let it proof for the next half an hour it will be over proofed, and over proofing dough does not give you a good loaf of bread.

For first proofing if I am keeping dough in switched off microwave (which I generally do) then proofing gets over in one hour, but if I keep the dough on kitchen counter it takes half an hour more.

If you are using dry active yeast, you have to proof it first before adding it with the flour. In proofing the yeast temperature of water is most important. It should be slightly more than lukewarm…if water is cold or too hot, it kills the yeast. Take a bigger glass to proof the yeast because it blooms nicely – so there should be enough space in the glass. Add yeast, sugar and lukewarm water in the glass and mix it with a spoon. Cover it and keep it aside for 10 minutes. After 10 minutes it will be frothy with bubbles on the top and it’s ready to be used. I have posted recipe also for White Sandwich Bread with active dry yeast in the blog.

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Don’t let yeast overproof – it will not give you good loaf of bread and you will get yeast smell in your bread/buns .

Instant yeast doesn’t need prior proofing – it can be added directly to the flour. Always keep yeast in the fridge. If you are keeping it in a box, always write down expiry date on the box. Just in case if you have forgotten to write it, then proof it to check its effectiveness.

Baking temperature is also very important. Every oven has different temperature settings. So, if I can bake buns at 190 degrees, probably your oven might do the same baking at 180 degrees. Here size of the oven also matters a lot. In small oven or microwave, heating rods are much nearer to the baking pan, so high temperature will not give you good result. Generally people complain about getting the top of bread/buns/cake hard. It happens as heat reaches very fast due to the small size of oven. So if recipe mentions to bake at 180 degree, you can reduce the temperature to 170 degrees. And still if required, use ‘tenting method’ I have mentioned in one of my bread post White Sandwich Bread

Once your bread is baked, place baking tin on wiring rack for 10-15 minutes so that tin cools down and it is easy to demold your loaf. If bread is sticking around the edges, clean the edges with sharp knife and take out bread and leave it on the wiring rack till it is completely cooled. Now give bread proper resting time of 3-4 hours by cling wrapping  and keeping it in the fridge. The  crumb of bread will settle down in the fridge and while slicing you will get neat bread slices. If you have invested in buying a bread tin, please invest in buying a bread cutting serrated knife also.

Don’t get disheartened if your first or second bake didn’t go as per your expectations…. you need to learn about the settings of your oven and it will happen with multiple bakes. Love your oven and it will give you desired results!!!

So, the whole purpose of writing this post was to highlight these basic points. I hope all these points will be beneficial to your baking.

Now let’s see what slight changes I did in my previous recipe with my guesswork .. so whichever recipe suits you… this one or the previous one….. try that, but one thing is for sure that your kids will be very happy with these buns because of the wonderful aroma of pizza spices in your house!!!!

Ingredients!

Sugar             1+1/2 tsp
Salt                 1 tsp
Yeast               3/4 tsp
Wheat flour   2+1/2 cups
Milk powder   2 tbsp
Milk                  1 cup +1/4 cup (reduce 1 tbsp) (it should be slightly more than lukewarm)
Pizza mix spices    3 tsp
Oil                            3 tsp
Butter                     2 tbsp
Instead of milk water can be used or you can use both by mixing them together.

Other than milk all ingredients should be at room temperature.

On sim heat warm 2 tbsp butter and add 1+1/2 tsp pizza mix spices and keep it aside.

Process :

Take a big vessel and place all dry ingredients in it.

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Keep adding milk slowly to collect all ingredients in the shape of dough.

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Knead for 10 minutes and keep adding 1 tbsp milk from time to time. Consistency of  dough should be very soft and kind of wet but not so wet that you can’t manage. Add oil and knead again for 5 minutes.

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Place this dough in a bigger size oil greased bowl so that there is enough space for the dough to become double in size. Apply some oil on top of the dough, cling wrap the bowl and keep it in a warm place for first proofing.

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When dough doubles in size, take it out on clean oil greased kitchen counter and punch it gently.

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Collect it together, prepare a log shape and cut your desired size and roll them in shape of buns. Keep buns in oil greased baking tray or roll parchment paper on baking tray and keep buns on it with some gap in between. Space between buns is needed as buns bloom during second proofing and baking in the oven.

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Apply pizza mix spices butter on all the buns and keep them for second proofing.

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Just 10 minutes before second proofing time is getting over, preheat oven at 190 degrees.

Second proofing gets over in 20-30 minutes. Don’t let buns overproof otherwise instead of rising in the oven they will sink.

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Give milkwash to all the buns and bake them at 185 degrees temperature for 20-30 minutes or till the top of the buns become brown and buns bounce back if pressed.

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Again apply remaining pizza spices mixed butter to give them shine and to keep them soft. Serve them hot or if you are planning to serve later then shift them to wiring rack. But I am sure before cooling, buns would start disappearing!!!!!

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