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iyengar bakery khara bun / eggless masala bun

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Total Time 3 hours
Course Snack
Cuisine Indian
Servings 4

Ingredients
  

  • All purpose flour/maida - 11/4 cup/185 gms
  • Active dry yeast - 3/4 tsp
  • Milk(warm) - 1/2 cup+ 1 tbsp
  • Sugar - 1/2 tbsp
  • Salt - 1/2 tsp
  • Butter - 11/2 tbsp

For masala:

  • Oil(plain) - 1 tsp
  • Cumin/jeera - 1/2 tsp
  • Finely chopped onion - 2tbsp
  • Turmeric powder - 1/2 tsp
  • Green chillies -1(finely chopped)
  • Some finely chopped coriander leaves

Instructions
 

  • First activate yeast by taking milk(warm) in a bowl to it add yeast and sugar.
    2.Stir in well cover and keep in a warm place.
    3.It may take 5-10 minutes to rise.
    4.In-between set the other ingredients ready.
    5.In a mixing bowl add maida and salt mix well .
    6.When yeast is well risen add this to the maida mix.
    7.Now use your hands or a stand mixer to mix, it will form a sticky dough, now add butter while mixing.
    8. You can dust some maida if mixing and kneading by hand.
    9. Finally smooth dough will form after 5minutes.
    10.Grease a bowl with butter put this dough and close with a damp cloth.
    11.Leave it for 1-11/2 hours or till it rises.
    12. While its rising keep a kadai with oil add cumin,onion,turmeric powder, chilli powder,garammasala saute well and finally chopped coriander keep ready.
    13.When it is rised take out in a work surface and punch the air out.
    13. Add the masala mixture to this and knead well till smooth for another 2-3 minutes.
    14.In-between line the suitable baking tray with aluminum foil or parchment.
    15..Make smooth balls and arrange with large gaps.Close with a damp cloth and leave it for the second rise(1/2 hour or more).
    16.After rising brush it with butter or milk.
    17.Preheat oven at 180 degrees centigrade for ten minutes.
    18.Bake this in the preheated oven for 20-25 minutes or bake depending upon your oven's nature.
    iyengar bakery khara bun / eggless masala bun

Notes

Proofing the yeast is the very important level and if the yeast does not proof then you are making a mistake some where.
Either yeast may be out of date or you have not used warm water.
If the liquid is too hot then yeast will not rise.When you dip in your finger in the liquid finger should be able to sustain the heat.
Sugar is added along with yeast as yeast will feed on it and rise.
Dough may be sticky but don't care knead well and this will only give a super soft buns.
Mixture of milk and water in equal quantity can be used instead of only milk.
Keyword bread, bun, snacks