Whenever I would pass through a patisserie ,it would often remind me of you so very Indian bakeries selling khara buns, vegetable patties, sweet buns, khara twists and the mava cakes.
For a very long time , I was craving for a khara bun, not where you would slice into halves and apply a spread or some desi masala. So I decided to stuff the buns and then bake it.It was worth the effort!
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| Egg Stuffed Khara Buns |
Ingredients:
For the Buns:
Maida/All purpose flour - 2 cups
Yeast - 2 tbsp
Sugar - 2 tsp
Salt - 1 tsp
Milk - 1/4 cup
Olive Oil - 4 tbsp
For the filling:
Eggs(Boiled)- 2
Tomato-1
Onion(finely chopped)- 1
Coriander Powder - 1/4 tsp
Red Chilly Powder-1 tsp
Jeera Powder-1 tsp
Salt to taste
Oil - 4 tsp
Method:
Preparing the yeast:
1.Heat 5 tsp of water to lukewarm temperature. Dissolve the sugar and add yeast. Mix and cover with a lid for 5 minutes, until it foams up.Yeast feeds on sugar.
*If the yeast has not foamed up, that means the yeast is dead and you need to start with a fresh pack.
*Another reason, might be the water was too hot to kill the yeast.
*Also, too much of salt kills the yeast.
Preparing the Dough for the buns:
2.In a large bowl, combine the all purpose flour, salt, olive oil. After the yeast has been activated, mix along with the flour and make a soft dough using enough milk.
3.On a clean kitchen counter, place the dough, knead for 10 minutes using the heal of your hand.
4.Transfer the dough into the bowl and cover with a damp cloth. Rest it for 1 hour. This is known as the 'first rise'.
5.After 1 hour, the dough would have doubled in size.
6.Punch back the dough.
7.Transfer the dough into the bowl and cover with a damp cloth. Rest it for another one hour. This is the 'second rise'.
8.After this, the dough would have again doubled in size.
Preparing the egg filling:
10.In a wok/kadai,heat 4 tsp of oil.Add the chopped onion and tomatoes,saute for 10 minutes.
11.Add the red chilly powder,coriander powder,jeera powder,salt and saute for 5 minutes on a medium flame.
12.Once the water has evaporated,slice the boiled eggs into two halves and combine well.
13.Allow the mixture to come to room temperature.
Assembling the Buns and Egg Masala:
14.Divide the dough into equal sized balls.
15.Roll each of the balls into medium sized round shaped discs with help of your hand,as shown in the picture below.
16.Now take the filling along with one half of the boiled egg and place on the disc(as shown in the picture below).Envelop from all ends and seal from all sides.
17.Assemble all the above on a greased baking tray and let it rest for another 1 hour.
18.Preheat the oven to 180 degrees centigrade for 10 minutes.If you have a fan oven, reduce the temperature by 20 degrees centigrade.
18.Brush the top surface with milk or egg-wash and bake for 15-20 minutes at 180 degrees centigrade.Once you remove them from the oven,brush with butter for a shiny look.
19.Allow it to come to room temperature and when you dig in,it will bring you all the fond memories of the Indian bakeries selling these.
If you stop by,please do to leave a comment.
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