Who doesn’t love buns? A perfectly shaped, cute bun is a precious feast for our eyes! Its smooth, browned outside and soft inside will attract even a saint. I am still talking about food! Don’t be naughty!
Okay, it is bun time! Spicy masala bun is my special today! I don’t even remember when I tasted my first bun. It could be even before I learned the names of stuff. I love its compact shape and spongy texture. It is a regular snack sold in Tea stalls all over India. Some like to dip it in tea and enjoy it as a breakfast. I like to savour it in small bites sinking my teeth into its airy fluffiness.
Before heating the oven we have to get the filling ready. It is a simple mix of mushrooms, red pepper, onion and tomato. This is easily perishable so I made half of the buns with the stuffing and the rest just plain. If you like more, just double the ingredients.
Ingredients for stuffing
- 1 tbsp vegetable oil
- 1 medium onion
- 1 small tomato chopped
- 1/4 tsp chilli powder
- 2 tsp garam masala
- a small piece of red pepper chopped
- 6-8 chopped mushrooms
- In a pan heat oil and fry chopped onion till they brown.
- Add chopped tomato and fry until all moisture evaporates.
- Sprinkle chilli powder and garam masala stirring well.
- Stir in chopped red pepper and cook.
- Add chopped mushrooms and stir well.
- Cook until the mixture is quite dry.
- Cool this mixture for filling inside the buns.
- 3 cups all-purpose flour
- 3 tbsp vegetable oil = oil for greasing
- 3 tbsp sugar
- 2 ½ tsp active dry yeast
- 1 tsp salt
- 1 cup water (1/4 + 3/4 separated)
- 1 egg for egg-wash
- Take 1/4 cup lukewarm water in a cup and add 1 tbsp sugar.
- Add yeast and allow it to ferment and rise.
- In a large bowl, take 3 cups flour by measuring exactly by loosely filling each cup.
- Dissolve salt and sugar in the remaining warm water.
- Pour 3 tbsp oil and fermented yeast into the flour and knead into a soft dough using the warm water.
- Transfer the dough to a hard surface and knead squishing and rolling again and again with a little pressure.
- Continue kneading for 8-10 minutes until the dough becomes smooth, elastic and silky.
- Oil the bowl and put the dough in it to rise in a warm place to double in size.
- Punch it and shape it into small lemon sized balls.
- Shape the dough ball into a cup and place the filling in it.
- Close the sides and pinch it into a ball.
- Repeat with all the dough and place them on 2 baking trays sprayed with oil.
- Cover them with plastic wrap sprayed with oil and let it rise for 10 minutes in a warm place.
- Preheat oven to 450° F.
- Add 1 tsp water to egg and brush the top of all buns with it.
- Bake buns for 10-15 minutes until the top browns.
- Cool it on wire racks.
I had a total of 14 buns when I counted. It depends on the division of dough into smaller portions. Half of them were filled with mushroom masala. I sprinkled some chilli flakes on top of the buns after brushing with egg. That was a bad idea! It started to burn when baking was in progress and the first whiff triggered the fire alarm. So avoid chilli sprinkles although they look pretty charming. As I am fond of mushrooms I used it for stuffing. Follow your fantasy and create new fillings too!!!
All buns are not equal portions because I was working fast and went a little wonky. There were pauses to take pictures and last minute additions like chilli flakes on top making it a complete entertainment.
This bun is the star of the lot because it was baked to the desired texture and evenness. Finally, when I cut it open, this one had an even distribution of mushroom filling. It was not the same in all other buns though. The dough around the filling gets a bit soggy but that is allowed.
Biting into it released a burst of flavours in my mouth. I would call it ‘one of a kind bun’!