Serves: 2-3 pax
- Maida (Refined Flour) 200 grams
- Milk 150 ml
- Yeast 2 teaspoon
- Milk powder 1 tablespoon
- Salt 1 teaspoon
- Sugar 1 tablespoon
- Melted Butter 25 grams
- Warm the milk in a pan and then add Yeast and Sugar into it and leave for 10 min to active the yeast.
- Take a Big Bowl and add Maida, salt and milk powder into it.
- Make a well inside the Maida then add the milk and yeast mixture into it.
- Start mixing, after adding the melted butter, the dough might get sticky but keep mixing it don’t add flour.
- Then kneed the dough for 15 min non stop, to make it smooth.
- Keep the dough for fermentation covering with clean foil for at-least 1 hour.
- After one hour when the dough is double the size punch down again to release the air then make small balls of the dough.
- Keep them in a dish, milk wash them and add some sesame seeds on it. Leave for second fermentation to happen.
- After the second fermentation for 40-45 min, Pre-heat the oven for 200°C for 15 min.
- Bake the buns for 25 min at 220°C
- Check them by pressing the buns, the fully cooked buns comes back to its shape after pressing.
- Serve hot with butter or Jam.
- Quantity is crucial in baking so use measuring spoons or weight machine.
- Kneading of dough is important that will make it soft and smooth.
- Fermentation is also important so have patience and leave the dough for an hour at-least.
- The mould in which you are planning to bake grease it with oil before adding the dough balls.
- The weight of each ball of dough have to me 20-25 grams not more then that.
- Bake till it get colour what is required because every oven acts differently. Keep checking in between the baking.
- Keep in the refrigerator in an airtight container or clean wrap it before keeping.