Excuse me for this crime again; I've been boring you guys for a lot of days with baking, baking and just baking, and still can't run away from it. :P
There are a lot of recipes resting in the drafts which I'll be posting gradually; I don't intend to poison you with the sweetness of cakes and muffins all the time. ;) So, today the baking section takes over to the breads again. My first experiment with yeast (Those sexy braided breads if you remember!!) was truly inspirational for me, and I was incited to work more on it. There's a huge list to follow, but the basics need to be mastered first, so I finally shored on this simple yet hearty recipe of Home Baked Paav/Buns. No special skills required, no art n craft to follow, no hustle n bustle, just a smooth, easy going recipe that anyone can cook.
These breads also became special because they were baked for a special day; my Birthday! I cooked some Aloo Bhaji to go with them; and then there was a Pineapple Bundt Cake to accompany, which I'll post later. :)
I have taken help from Gayatri's Cookspot for this recipe with slight modifications. She has a wonderful collection of egg-less recipes. :)
HOME BAKED EGG-LESS PAAV/BUNS
Preparation Time: 15 minutes (Plus Rising Time: 90-120 minutes)
Baking Time: 15-25 minutes (depending on your oven)
Makes 6 Paav/Buns
1. All Purpose Flour/Maida: 1 and 1/4 cup (1 and 3/4 cups if you exclude atta)
2. Whole Wheat Flour/ Atta: 1/2 cup (optional)
3. Active Dry Yeast/ Instant Yeast: 1 tsp
4. Luke Warm Water: 1/4 cup
5. Butter/Olive Oil: 2 tbs
6. Warm Milk: 1/4 cup (use only if required) + 2 tbs for brushing
7. Baking Powder: 1/2 tsp
8. Curd/yogurt: 2 tbs
9. Salt: 1 tsp
10. Sugar: 1 tbs
- Add the yeast and sugar to luke warm water (1/4 cup) and let it stand for 10 minutes till it starts frothing.
- Sieve the maida/all purpose flour and aatta/whole wheat flour; add salt and baking powder to it.
- Now add 1 tbs butter/oil and yogurt to the flour and mix well. Make a well in the center of the flour and slowly pour in the yeast water mix. Keep on kneading and adding slowly till a sticky soft dough is formed. If you find that the water is not enough, then add in some warm milk slowly. The dough will be as soft as the dough we make for naan.
- Knead it well after greasing your hands with some oil, till the dough becomes pliable and soft (I did that for around 10 minutes).
- Now grease the outer dough with little oil to avoid drying and keep it covered with a wet clean cloth/cling wrap in a warm place for about an hour or more (till it doubles up in size).
- After one hour, when it's doubled, deflate it gently with your palms and make six equal sized balls with it.
- Place the balls lying close to each other in a greased loaf tin/square cake tin.
- Brush them with milk on the top.
- Cover these with a wet, clean cloth/cling wrap and keep covered for almost 30-40 minutes (better an hour) for rising.
- Pre-heat the oven at 160 degrees Celsius for 10 minutes.
- Now transfer the loaf/cake tin (with the dough balls risen within) on a baking tray and take off the cover/cloth/wrap. Bake for 15-25 minutes at 160 degrees Celsius till the top turns light golden brown.
- Take them out and let them cool for 5 minutes. Smear and toast them with butter before dipping them in some hot Aloo Bhaji.
- If you are using instant yeast, use the same amount.
- There's another way of making the dough in which all the ingredients are mixed together and dough is formed; no separate frothing of yeast in water is required. This is good when you are using instant yeast. Although I prefer the original method.
- If the dough is not rising because of the temperature (i.e. it's not warm), you can place the dish containing the dough over a vessel filled with warm water (and not dipping in the warm water). This will help providing the right temperature for rising.
- I kept the dough in the closed oven for rising, with the light on. This gave the perfect temperature and environment for rising, and it puffed up double in just 45 minutes.
- Baking timings vary according to different ovens, but this cannot be baked in a microwave oven without convection mode.
- I brushed the dough balls after rising and just before baking, but somehow it made the balls to deflate a bit on the top which you can see in the pics. Before brushing they were puffed, smooth and perfect round on the top. That's why now I prefer to brush the dough balls with milk before keeping them for rising again. Don't touch the balls after they have risen, whether to shift, or out of curiosity. It will deflate them, and then they won't puff again and will sink in. If you want to brush them after rising, make sure you do it very softly, so as not to deflate them.
- The risen dough looks well puffed, also it sticks to the neighboring balls, but don't try to separate that. Just transfer the whole tin to the oven and cut the baked buns into individual pieces once they are baked.
- If you want the burger buns which are round, flatten the balls slightly and place them directly on a greased baking tray for rising, with a distance of 2 inches on either sides of each ball. This will provide ample space for puffing and they won't stick to each other on rising.
- If you wish to use eggs, you can skip the baking powder and curd/yogurt.
- They can be stored for 2 days in an airtight container, though they always taste better and soft when eaten warm n fresh.
- If you refrigerate them, the butter will harden them a bit, so take them out of the fridge 30 minutes prior to use.
The recipe goes to:
Midweek Fiesta at Food Corner