Homemade Whole Wheat Stuffed Buns....Boy, am i a happy girl or what!!!! For a first attempt, the buns were fabulous !!! Recipe: To Proof: Active Dry Yeast - 1 tbsp Water - 2 tbsp Sugar - 1/2 tbsp For the Bun: Boiled Milk (should be warm and not boiling hot) - 1/2 cup Salt to taste Olive Oil-1/2 cup Whole wheat flour - 3 cups + 1 cup Sugar - A little less than 1/4 cup Egg - 1, beaten Egg white - 1,beaten for egg wash White sesame seeds - As needed for sprinkling Dissolve 1/2 tbsp sugar in warm water. The water should not be hot, just warm. Add a tablespoon of yeast and set aside. Do not touch the bowl, stay away from it until the yeast is nice and frothy. The time depends on how good your yeast is as well the temperature of the water. If it doesnt rise even after 20-25 mins, start over. For the brand of yeast I use, it takes hardly 10 mins. Take the warm milk in a bowl. Add sugar, salt and oil. Mix well until sugar is fully dissolved. Take 1 cup of flour and add into the liquid ingredients. Mix well to form a smooth paste. Now mix the yeast well, if it has frothed up. Add the yeast and beaten egg into the flour paste. Add the remaining dough little by little and mix well till a smooth dough (one that doesnt stick to your hands) is obtained. Cover with a clean wet cloth and set aside in a warm place. The dough must double in size. It took about 1.5 to 2 hours for the dough to rise here in Bangalore. For the Filling: Eggs - 3 boiled and roughly chopped Mushroom - 1/2 cup, cooked Peas - 1/4 cup, cooked Onion - 2, finely chopped Ginger - 1 tsp, finely grated Garlic - 1 tsp, finely grated Green Chilly - 1, finely chopped (Increase or decrease based on spice tolerance) Coriander leaves - A handful, finely chopped Garam Masala - 1/2 - 1 tsp Turmeric Powder - 1/4 tsp Fennel Powder - 1/4 tsp Pepper Powder - 1 tsp (Increase or decrease based on spice tolerance) Salt - To taste Heat oil in a pan. Add the ginger, garlic and green chilly and saute for 20 seconds. Now, add the onion and saute till golden brown. At this stage, add the spice powders and mix well until the raw smell goes away. Add the eggs,mushroom and peas. Mix well, add salt to taste. Garnish with coriander leaves. For Baking the Bun Preheat the oven to 180 degrees Celsius, 10 minutes prior to baking. Once the dough has risen beautifully, flatten with hand and divide into equal number of balls. I got 8 balls with this quantity. Flatten the dough as you would do a poori. Add a tablespoon of the filling and reshape into a ball. Apply the egg wash using a brush on the top of the bun. Sprinkle with sesame seeds. Repeat for all the other balls. Line a baking tray with aluminium foil and place the balls in it. Bake for 25-30 mins until the top becomes a glistening reddish brown. Mine took exactly 28 minutes to bake to perfection. Note: Here, I mixed about 2.5 cups of flour by hand, subsequently transferred it all into my food processor and kept adding flour till the desired consistency was arrived at. At the last stage I added a drop of olive oil more to make the dough really soft and elastic. I also kneaded it with my hands for 5 minutes before allowing it to rest.
Posted on: Wed, 25 Jun 2014 05:59:48 +0000
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