Hot Cross Buns

Hot Cross Buns

Hot cross buns are super delicious, pillow soft, spiced, loaded with raisins and candid fruits. I made these buns with whole wheat flour.

Ingredients:

Whole wheat flour - 200 gms

Brown sugar - 2 tablespoons

Instant yeast - 1 tsp

Milk powder - 2 tablespoons

Raisins - 2 tablespoons

Cranberries - 2 tablespoons

Pineapple chunks - 2 tablespoons

Orange zest - 1/2 tsp

Spice powder - 1 tsp (cinnamon, clove, cardamom)

Milk + water - 1/2 cup / as required

Butter - 2 tablespoons

Honey - 1 tsp (to brush after buns are baked)

Whole wheat flour + water - 2 tablespoons

(to make a paste and draw a cross on buns before baking)

Method:

# Mix whole wheat flour, brown sugar, milk powder, yeast, spice powder.

# Add raisins, cranberries, orange zest, pineapple chunks mix well.

# Add milk + water and knead a soft dough. It will be sticky... add butter and start kneading the dough...till it becomes soft.

# Cling wrap the dough till it doubles in size. (For 1 hr).

#  After first proofing, gently knead for 2 more minutes.

# Grease the baking tin with oil/ butter. (8' rectangular baking tin)

# Divide the dough to 12 portions. Take each portion tuck it well and arrange them in the baking tin.

# Cover and allow it to rest / proof for 2nd time.(30-35 minutes)

# Mix 2 tablespoons of whole wheat flour + water to make a paste. Fill it in a piping bag.

# Preheat oven at 190'c.

# Once the buns doubles in size make a cross.

# Bake at 190'c for 20-25 minutes.

# Once it is baked, brush some honey.

# After 10 minutes demold and allow it to cool on wire rack. 

Hot Cross Buns are ready to serve.

Khara Buns / Masala Buns

Khara Buns / Masala Buns

Spicy, soft, aromatic, tasty buns which are perfect snacks served with a cup of coffee/ tea. These are made with whole wheat flour and semolina. 

Ingredients:

Whole wheat flour - 200 gms/ 1+3/4 cup

Semolina - 160 gms / 1 cup

Jaggery powder / sugar- 1.5 tablespoons

Instant active yeast - 1 tsp

Milk powder - 1.5 tablespoon

Turmeric powder - 1/4 tsp

Cumin seeds/ jeera - 1 tsp

Salt - 1 tsp

Finely chopped onion - 1 medium size

Finely chopped ginger - 1/2 tsp

Chopped coriander leaves - few

Butter / ghee - 1 tablespoon

Oil - 2 tablespoons

Water - 3/4 - 1 cup

Method:

# Mix semolina, whole wheat flour, milk powder, jaggery powder, yeast.

# Add 3/4 cup water mix well with spatula.

# Cover with a lid and allow it to proof for 1 hr. As we have added Semolina it will be difficult to knead a dough.

# Once it doubles in size. Punch down, remove excess air, add oil and start kneading the dough.

If the dough is very sticky add some flour and knead. 

# Add salt, onion, turmeric powder,chillies, coriander leaves, cumin seeds, ginger and knead well. It takes 15 minutes approximately to get a soft texture.

# Grease baking tin with oil.

# Shape the dough to marble size balls and arrange them in baking tin.

# Cover and allow it to proof for 20-25 minutes.

# Preheat microwave convection mode @ 190'c.

# Once it doubles in size, brush some milk and bake @ 190'c for 20-22 minutes.

# Once baked apply butter / ghee. 

# Give a 5 minutes of resting time, demold on wire rack and allow it to cool down completely.

Enjoy with hot tea / coffee.

Please do try and provide your comments.

Thank you!

Pav Buns (water roux method)

Pav Buns (water roux method)

Pav Buns are delicious when served with bhaaji or potato curry. These are made with whole wheat flour and sweetner used to make buns are jaggery powder with roux method / tangzhong method which gives a super soft texture.

Water roux method is a combination of water and flour which is cooked to form a custard. The custard is used in making buns, bread etc.

Ingredients:

To make custard:

Whole Wheat flour - 1.5 tablespoons

Water - 1/4 cup ( slightly 1 tablespoon more)

Pav Buns:

Whole Wheat flour -250 gms / 2 cups approx

Instant active dry yeast - 1.5 tsp

Jaggery powder - 1 tablespoon

Oil - 2 tablespoons

Salt - 1.5 tsp

Milk powder - 2 tablespoons

Milk - 1 tsp (brush before you bake)

Butter - 1 tsp (apply after you bake)

Water - 1/2 cup + as required.

Method:

# To make water roux method mix flour + water without lumps, cook on medium flame until it becomes a smooth custard. Cover with cling wrap. Allow it to cool down completely.

# Mix whole wheat flour, yeast, milk powder, jaggery powder, salt, wheat custard.

# Add water 1/4 cup and start kneading. It will be sticky in texture add 1 tsp of oil in intervals and sprinkle water as required.

# It takes 15-17 minutes to make a smooth, elastic dough.

# Apply oil and place the dough in well greased bowl for proofing. It takes 45 minutes-1 hr.

# Once dough doubles in size punch down remove excess air add 1 tsp of oil and knead for 2-3 minutes.

# Grease the baking tin. Divide the dough in balls and place in the baking tin with a gap as the dough expands / 2nd proofing. (Baking tin size 8×3). Cover it for proofing for 20-25 minutes.

# Preheat microwave convection oven@190'c.

# Apply milk wash and bake @ same temperature for 20-22 minutes.

# Once baked well apply butter. Allow it to cool for some time and demold. Allow it to cool down completely on wire rack.

Whole Wheat Pav Buns are ready to serve.

Please do try and provide your comments.

Sweet Potato Buns

Sweet Potato Buns

Hi Everyone!

Sweet Potato Buns are easy and simple to make with minimum ingredients. These are pillow soft, airy, light buns with whole wheat flour. 

Notes:

* I've shared both methods Airfried and Microwave convection mode. 

* Use cooked and mashed sweet potatoes.

* Sieve whole wheat flour for 3-4 times.

* I used 1 cup = 120 gms of flour

* You can use normal sugar instead of jaggery powder.

* Use luke warm milk.

Ingredients:

Whole wheat flour - 2 cups / 230 gms

Boiled Sweet Potato - 100 gms

Jaggery powder - 2 tsp

Instant active dry yeast - 1 tsp

Salt - 1 tsp

Milk + water - 3/4 cup / 200 ml

Oil - 3 tablespoons

Butter - 2 tsp

Milk+ jaggery powder - 2 tablespoons milk - 1 tsp jaggery powder.(for brushing before you bake)

Sesame seeds - 1 tablespoons (black or white)

Method:

# Mix whole wheat flour, yeast, jaggery powder, salt.

# Add boiled and mashed sweet potatoes.

# Add milk + water and knead to form a dough. It will take 12-15 minutes. If you find dough is dry you can sprinkle some water / wet your hands and knead it. Use pull and push method (until you get a soft dough)

# Grease your dough with oil and cover it to proof until it doubles in size.

# Punch down and remove excess air. Add 1 tablespoons of oil and knead for 1 or 2 minutes.

#  Grease your baking tin with oil. Make marble size balls and place it the greased baking tin leaving some space.

# Leave it for 20-25 minutes for 2nd proofing.

# Preheat airfrier / microwave convection mode @ 190'c.

If you bake in Airfrier preheat for 5 minutes.

# Mix milk and jaggery powder.

# Brush milk+ jaggery powder to the buns. Sprinkle sesame seeds.

Airfried buns:

# Place the buns in Airfrier and fry for 17 minutes.

# Once baked brush some butter.

# After 5 minutes unmold and allow it to cool on wire rack.

Microwave Convection mode:

# Grease baking tin with oil. Make small balls of dough and place in the greased tin leaving some space.

# Allow it to proof for 20-25 minutes.

# Preheat microwave convection mode@190'c.

# Brush milk+ jaggery powder to the buns.

# Sprinkle sesame seeds.

# Bake @190'c for 20-25 minutes.

# Once baked brush some butter.

# After 5 minutes unmold and allow it to cool on wire rack.

For the above ingredients you will get 15-16 buns. 

Enjoy your Sweet Potato Whole Wheat Buns.

Please do try and provide your comments.

Thank you!

Stuffed Buns (eggless & whole wheat)

Stuffed Buns (eggless & whole wheat)

Homemade stuffed buns are soft, tasty, healthy and easy to make. I stuffed my buns with paneer/ cottage cheese and vegetables...you can use potato masala or any curry or add desicated coconut and nuts as a filling.

Ingredients:

Whole wheat flour - 180 gms / 1.5 cups

Jaggery syrup - 1 tablespoon

Instant active dry yeast - 1/2 tsp

Salt - to taste

Milk + water - 3/4 cup + water as required

Oil - 2 tsp

Butter - 1.5 tsp (brush buns after it is baked)

Honey + milk - 1 tsp (brush before baking)

Sesame seeds - 2 tsp

Stuffing:

Cottage cheese - 1/2 cup

Cabbage - 2 tablespoons

Capsicum - 2 tablespoons

Onions - 2 tablespoons

Oil - 1 tsp

Cumin powder - 1/4 tsp

Red chilli powder - 1/4 tsp

Coriander powder - 1/4 tsp

Asafatedia - 1/4 tsp

Turmeric powder - 1/4 tsp

Salt- to taste

Method:

# In a bowl mix whole wheat flour, jaggery syrup, salt, yeast. Use luke warm water+ milk. Make a well add milk & water mix well. Knead the dough initially it will be sticky. Start kneading using stretch and fold method. It takes 10 minutes to get smooth, elastic dough. You can add 1/2 tsp of butter and knead.

# Grease bowl with oil place your dough apply oil, cover it well. Let it proof for 45 minutes or until it doubles in size.

# For stuffing add oil in a pan saute onions till it becomes translucent add chopped vegetables, paneer, masala's, salt. Sprinkle some water and allow it to cook. Once stuffing is cooked allow it to cool.

# When the dough doubles in size, punch down to remove gasses. Knead for 1 minute. Divide the dough into 4 equal parts. Roll out keep the filling tuck it well / pinch it well. 

# Grease your baking tin with oil / butter place your stuffed buns. Cover it and rest for 20 minutes. 

# Just 10 minutes before baking preheat oven / microwave convection mode @180'c for 10 minutes.

# After 2nd proofing brush milk & honey to buns, sprinkle sesame seeds and bake @ 180'c for 20 minutes.

# Brush butter to baked buns. After 3-4 minutes remove the buns to wire rack and allow it to cool.

Please do try and provide your comments.

Thank U!