Spicy mushroom buns/Stuffed masala buns

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
• salt

1. In a pan heat oil and fry chopped onion till they brown.
2. Add chopped tomato and fry until all moisture evaporates.
3. Sprinkle chilli powder and garam masala stirring well.
4. Stir in chopped red pepper and cook.
5. Add chopped mushrooms and stir well.
6. Cook until the mixture is quite dry.
7. Cool this mixture for filling inside the buns.

Ingredients for 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

1. Take 1/4 cup lukewarm water in a cup and add 1 tbsp sugar.
2. Add yeast and allow it to ferment and rise.
3. In a large bowl, take 3 cups flour by measuring exactly by loosely filling each cup.
4. Dissolve salt and sugar in the remaining warm water.
5. Pour 3 tbsp oil and fermented yeast into the flour and knead into a soft dough using the warm water.
6. Transfer the dough to a hard surface and knead squishing and rolling again and again with a little pressure.
7. Continue kneading for 8-10 minutes until the dough becomes smooth, elastic and silky.
8. Oil the bowl and put the dough in it to rise in a warm place to double in size.
9. Punch it and shape it into small lemon sized balls.
10. Shape the dough ball into a cup and place the filling in it.
11. Close the sides and pinch it into a ball.
12. Repeat with all the dough and place them on 2 baking trays sprayed with oil.
13. Cover them with plastic wrap sprayed with oil and let it rise for 10 minutes in a warm place.
14. Preheat oven to 450° F.
15. Add 1 tsp water to egg and brush the top of all buns with it.
16. Bake buns for 10-15 minutes until the top browns.
17. 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.

While baking, the smell of these yeasty buns will fill the air with a delectable aroma. It is sure to create serious hunger pangs.

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.

These buns taste amazing when warm. They can be stored in the refrigerator for 2 days. Reheat them in an oven or microwave for a few minutes and they will regain a new feel of freshness.

Biting into it released a burst of flavours in my mouth. I would call it ‘one of a kind bun’!