Spiced Masala Buns
Round spongy buns that are packed with a variety of flavours.
Equipment
- 1 Large bowl
- 1 Large baking tray
- 1 Oven
- 1 Stand mixer optional. You can need by hand as well.
Ingredients
- 3/4 cup MIlk or Soy milk
- 1 tsp Sugar
- 1 tsp Dry yeast
- 2 cups All purpose Flour
- 3/4 tsp Salt
- 1 Onion
- 1 tsp Cumin seeds
- 1/2 tsp Red chilli powder
- 1 tsp Red chilli flakes
- 3 green chillies
- 5 Curry leaves highly recommend
- 3 tbsp Cilantro leaves
- 2 tbsp Butter or Oil
Instructions
- Preheat oven to 356ºF/180ºC. Take a large baking tray and place a parchment paper over it.
- In a large bowl, add warm milk, sugar and dry yeast. Mix it until the sugar dissolves and let it rest for 5 to q0 minutes until the yeast activates. When you see a foamy texture move onto the next step.
- Sift 2 cups of flour, salt into the same bowl and give it a quick mix. Add in the Onions and the spices, curry leaves and coriander leaves.
- Move the mixture into the stand mixer with the dough attachment and let it stir on low speed for 2 minutes. Once the mixture is evenly combined, change the speed to medium and knead until you get a soft dough. Add milk as required to attain the soft texture.
- Add in the butter or oil to complete the kneading. The dough should be super soft and not sticky.
- Tuck the dough and cover it with a cheese cloth and let it rest for 1 hour to rise.
- Once the dough has doubled in size, knead the dough by hand slightly to remove any air. Divide the dough into equal sized pieces and take each piece and tuck the dough forming small balls.
- Place the balls over the parchment paper on the baking tray. Cover and let it rest for another 30 minutes or until it doubles in size.
- Brush the dough with milk or oil and bake it in the oven at 356F for 30 minutes or until it turns golden brown at the top.
- Once you remove the buns, brush them with a little butter or oil to achieve a shiny look. When the buns have cooled down, serve them with your favourite drink and enjoy!
Notes
Oven tip: Each oven is different so keep an eye on the buns and turn the tray around if there is more heat on one side than the other. Baking in the middle rack will ensure consistent heat.