March 19, 2016

Soft Round Bun

     Even though I had attended classes for making yeast products like Buns, there was always hesitation for trying them.
     I recently met my friend Maha, who is expert in baking Cakes, Buns and Pizzas. Based on her encouragement, I tried my first yeast based food. The Bombay Bun had come out very well - spongy and tasty.

Slideshow video for quick recap:

Recipe Cuisine : Indian | Recipe Category: Baking | Yields: 7 Buns
Preparation Time: 15 mins  | Fermentation Time: 1 hr
 Proofing Time : 45 mins | Baking Time : 12 mins

1 ¼ cup
3 tbsp
½ tsp
Active Dry Yeast
1 tsp
½ cup
1 tbsp
For Glaze:

1 tbsp

1. Heat the ½ cup of water in a bowl still it becomes lukewarm. Switch off the flame.
2. Add sugar, salt and yeast. Leave it for 10 – 15 mins. You should not stir the mixture.
3. After 15 mins the yeast dissolves completely and becomes frothy. Now mix them gently.
4. Sieve the flour and add butter, now mix the butter and flour gently with your fingers.
5. Add the yeast mixture (from 2) with the flour mixture (from 4).
6. Knead the dough till soft and elastic. This will take about 10-12 mins for the dough to become elastic.
7.  Put the dough in greased air tight box and keep this box in a warm place for an hour for fermentation. I have kept this box in an oven. Do not open the box in between before the fermentation period.
8. After fermentation, the volume of the dough becomes double.
9. Punch the dough and release the gas from the dough.  Knead the dough gently with flour.
10. Make tomato size (50 gm each) balls from the dough and arrange the balls on the greased baking tray. Gently brush the buns using water.
11. Again close the tray and place it in a warm place for 30-45 mins for proofing. Again I have kept the box inside the oven.
12. After 45 mins, again the balls become double its size.
13. Now take the tray out from the oven without damaging the balls. Preheat the oven for 10 mins at 200 degree Celsius.
14. Now place the tray in the oven and bake it for 12 mins at 200 degree Celsius.
15. Take the tray out of the oven and immediately brush the oil on the top of the buns. Allow it to cool down completely and take the buns from the tray and serve.

1. I have kept the tray in the oven for fermentation, but you can keep it in any air tight place.

      Click here for more Baking Ideas.


Ms.Chitchat said...

Yum yum, bookmarked.

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