Easy Bun Maska At Home - Make The Irani Cafe Staple

Easy Bun Maska At Home - Make The Irani Cafe Staple

Make a "sponge" with all-purpose flour, milk, sugar and yeast; set aside for 2 hours. Mix in the remaining ingredients to make a soft dough. Knead well and set aside until it doubles (30 min). Divide into 6 equal portions, shape each into a smooth ball, pat with oil and place on parchment lined baking tray. Set in warm place for about 30 min; then bake in a pre-heated oven: 375 F for 7-8 min, then 350 F for 15-17 min, until tops are golden brown. Lightly rub the hot buns with solid butter, and transfer to a cooling rack. Serve cooled buns with soft butter, jam and tea/coffee. Enjoy!

5 from 2 votes

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Prep Time 20

Cook Time 25

Resting time for proofing the dough 3 30

Total Time 4 15

Course Side Dish, Snack

Cuisine American

Servings people

Calories 257 kcal

Equipment

bread machine (or stand-mixer with dough attachment; or food processor with blunt dough blade) - used for making and kneading dough; if not available, dough can be kneaded manually.
oven - for baking the buns (small toaster oven is not suitable)
large cookie sheet/baking tray for proofing and baking the buns

Ingredients

2 cups All Purpose Flour: divided into 2 portions: 1 cup + 1 cup Called "Maida" or "refined flour" in India;
1 1/2 tbsp Sugar: divided into 2 portions: 1 tbsp + 1/2 tbsp (=1 1/2 tsp) white sugar/unrefined sugar preferred; do NOT use brown sugar or other dark colored sugar, such as coconut palm sugar - it will darken the color of the bread
1 3/4 tsp Yeast: divided into 2 portions: 1/2 tsp + 1 1/4 tsp
3/4 cup Milk: divided into 2 portions: 1/2 cup + 1/4 cup boiled and cooled till lukewarm
1/4 cup water boiled and cooled
2 tbsp Butter soft, at room temperature
3/4 tsp Salt
1 piece dried apricot chopped into tiny pieces; divided into 6 portons (about 1/4 tsp each portion)
2 tsp edible oil for greasing your hands while shaping the dough balls; I lke to use peanut oil, but any mild oil OK; do NOT use olive oil.
1 tsp semolina also called sooji, farina, cream of wheat, etc.; sprinkle on the parchment, just undernath the dough balls.

For brushing the tops

2 tsp milk
1/8 tsp sugar
1 tsp butter to brush on the baked buns

Instructions

Mix 1 cup all purpose flour with 1 tbsp sugar and 1/2 tsp yeast
Heat 1/2 cup milk to boiling, then cool till lukewarm; add the warm milk to the flour mixture and stir to make a soft dough - this is described as a "sponge".
Set aside, covered, to rise for 2 hours.
Heat the remaining 1/2 cup milk to boiling, then set aside to cool till lukewarm
Transfer the fluffy sponge to the bread machine (for kneading by other methods, see Recipe Notes for details)
Add the following: 1 cup All Purpose Flour; 2 tbsp soft butter; 1 1/4 tsp yeast; 3/4 tsp salt; 1 tsp sugar
Set the machine on dough cycle and Start.
After about a min, add 1/4 cup lukewarm milk in 2-3 small portions, about 10 seconds apart. Then add water as needed, a little at a time, to make a soft, slightly tacky dough (you will need about 1/4 cup water).
Line a large baking tray / cookie sheet with parchment paper. Sprinkle a little semolina: choose 6 spots, separated by at least an inch or more, where you will place the dough balls to rise and bake.
Also: Sprinkle some flour on a large work-board, to prepare for
When the machine beeps to signal that dough is ready, use a greased silicone spatula to loosen and gently transfer the dough to the floured work-board.
Knead lightly with greased hands, flatten a little, then use a knife to cut it into 6 equal portions. Do NOT pull the dough with your fingers - stretching it this way can weaken the elastic gluten fibers that allow the dough to rise properly.
With oil-greased hands, roll each portion lightly into a smooth ball.
If you like, you can add about 1/2 tsp of dried fruit/nuts in the center of each ball. I have added small pieces of dried apricot.
with greased fingers, pinch and stretch the dough at the very edge and gently fold to the middle, working your way around, turning the ball in your greased palm as you do this. If the dough sticks, add a few more drops of oil to your palms and your fingers.
Gently fold dough around the chopped fruit - then pinch it closed with a very small amount of dough (see picture).
When you flip it, the other side (that was against your palm) will be nice and smooth. This is the side that will give the smooth golden look to the Buns as they bake.
Place the dough-balls, pinched side down, smooth side up, on top of the semolina-sprinkled spots on the prepared baking tray. There should be about 1/8 tsp semolina under each dough ball - keep them at least 1 inch apart.
Generously pat top and sides with oil - use a silicone spatula - it works better than a pastry brush, I think. This will allow the dough to rise smoothly without "cracking".
Set aside - in a draft free area to rise about 30 min, till the dough doubles.
A good way to do that is to place the tray in the oven with the oven-light turned on, and a pot of scalding hot water placed on a rack under the baking tray. The steamy vapors and the gentle warmth from the oven is perfect for the yeast to thrive.
After about 25 min, remove the baking tray from the oven and place it in another draft-free spot.
Start pre-heating the oven to 375F.
While oven is preheating, mix 2 tsp warm milk with 1/4 tsp sugar and stir to dissolve.
Using a pastry brush, generously brush the tops and sides of each dough ball with this sweetened milk mixture. Be sure to use a very light hand, so as to not deflate the risen dough, which is rather delicate.
This gives a lovely color and flavor to the crust as the sugar caramelizes while baking.
When oven is ready, bake at 375F -6-7 min; then decrease the setting to 350F and continue to bake until the tops look lightly golden (15-17 min,). Since ovens tend to vary a bit, the total baking time will need to be adjusted to your oven.
Turn the heat off; leave tray in the oven for 1-2 min, then remove from oven.
NOTE:
Do NOT open the oven door to peek inside until you have baked the buns for a total of at least 20 min - just peek through the glass window! You don't want cold air to rush into the oven.
Immediately rub the hot buns (very lightly!) with solid butter: it melts immediately and gives the crust a glossy look, and softens the crust as it cools.
Transfer to a cooling rack to cool for at least 30 min.
Serve cooled buns with soft butter, jam and tea/coffee.
For an extra special flavor, whip the butter with a little honey.
Enjoy!

Notes

Kneading dough without a bread machine:

In a stand mixer:
- Place the prepared sponge, and remaining dry ingredients in the bowl of the stand mixer
  - Mix for 2-3 min
- while the mixer is on, add the 1/2 cup milk in 2-3 portions, waiting for a few seconds each time before adding more
- add the 1/4 water, 1 tbsp at a time to produce a tacky dough that begins to firm up as it gets kneaded you will probably need all of the measured water.
- Cover and set aside, about 30 min in warm place
- Continue further as described in main recipe area.

In a food processor:
- be sure to use the blunt plastic dough blade - do not use the metal cutting blade
  - using a metal blade will ruin your bread, because it cuts the elastic gluten fibers that are critical for helping the dough rise.
- Place the prepared sponge, and remaining dry ingredients in the bowl
  - pulse process 5-10 seconds to mix: repeat 3-4 times
  - while the processor is on, add the 1/2 cup milk in 2-3 portions, waiting for a few seconds each time before adding more
  - add the 1/4 water, 1 tbsp at a time to produce a tacky dough that begins to firm up as it gets kneaded you will probably need all of the measured water.
  - Pause for 30-40 seconds; then pulse process for about 1 min.
  - Repeat, 4-5 times, to get a smooth, pliable dough
- Transfer to a large bowl, grease on all sides.
- Cover & set aside, about 30 min in warm place.
- Continue further as described in main recipe area.

By hand:
- Place the prepared sponge, and remaining dry ingredients in a large, shallow bowl
  - with a sturdy wooden or silicone spoon, mix for 2-3 min
- Add the 1/2 cup milk in 2-3 portions, stirring to incorporate each portion before adding the next portion
- Add 2 tbsp (of the 1/4 up measured water)water, 1 tbsp at a time to produce a tacky dough.
- Transfer the dough to a large work-board with wet hands, knead the dough:
  - use the heel of your hand to push the dough away from you; then fold over; pick up the dough, turn it 90° and repeat the "stretch and fold" 6-7 times, turning the dough each time.
  - Pause for 5-6 min and repeat this process about 6-7 times more.
    - the dough will begin to firm up as it gets kneaded; if it feels too stiff, splash a bit of the 1/4 cup of measured water you will probably need all of the measured water as you knead the dough.
- Cover and set aside, about 30 min in warm place
- Continue further as described in main recipe area.

How to store:

The rolls should be fine for 2-3 days on the counter, but they will be the softest on the day they are made.
If you've purposely made extra buns, you should refrigerate/freeze them, in a plastic bag, when they are cool - about 2 hours after removing them from the oven.
- They will stay fresh in the refrigerator for up to 5-6 days.;
- For freezing, I recommend that you double bag them,
  - they're good for up to a month, possibly longer.
  - to thaw., place frozen bag on the counter overnight (or 8-9 hours)- without opening the bag.
Before serving, gently re-heat the buns
- 10-15 seconds in the microwave - do not heat longer, or the bread will become tough.
- 1-2 min in the toaster oven or Air Fryer

Nutrition

Calories: 257kcalCarbohydrates: 40gProtein: 7gFat: 8gSaturated Fat: 4gTrans Fat: 1gCholesterol: 16mgSodium: 351mgPotassium: 151mgFiber: 2gSugar: 6gVitamin A: 253IUVitamin C: 1mgCalcium: 56mgIron: 2mg

Keyword Buns, butter, Instant yeast, milk, sugar, Yeast dough

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