Recipes
Achari Buns
FAB PRODUCTS USED
FAB PREMIUM OIL SOLUBLE MANGO PICKLE
Prep Time
:30:(HH:MM)
Serves
8-10
Baking/Cooking Time
30 min plus 1 hour or until dough doubles plus 20 -25 min for second proofing
Baking Temp
180-200 °C for 20-25 min
Baking Temp Details
Celsius
Level
Adavanced
Short Recipe Description
Additional Categories
Vegetarian
INGREDIENTS
|
Whole wheat flour - 300 gm (Can take half APF and half whole wheat) Salt - 1 tsp Sugar - 2tsp Instant yeast - 1 tsp Milk - 120 ml or 1/2 cup Water - 120 ml or 1/2 cup Dry achari masala - 2 - 3 tbsp Fab Premium Oil Soluble Mango Pickle Flavour - 1/8tsp Coriander leaves - 2-3 sprigs Olive oil - 2 tbsp |
METHOD
- Take wheat flour and salt in a big mixing bowl.
- Add sugar and yeast and mix well.
- Add achari masala, chopped coriander and fab essence.
- And knead till everything is incorporated.
- Now add the milk and start mixing the ingredients.
- You can knead the dough on a clean kitchen counter.
- Slowly add water (you might require more or less water than described here depending upon your flour and the weather conditions) slowly and knead into a soft and smooth dough.
- Knead for at least 10-12 minutes until you feel that the dough is sufficiently soft and pliable, Sprinkle oil while kneading and use a bench scraper when the dough sticks to the counter.
- Do not be tempted to add more dry flour.
- Oil a big bowl and transfer the dough into this bowl.
- Cover the bowl with a wet kitchen towel or muslin cloth.
- You can apply some oil on the surface of the dough to avoid formation of skin or drying out of the dough.
- Allow the dough to rise to double its volume.
- This may take around 45 minutes to 1 hour or slightly more depending on the temperature of your place and the quality of your yeast, Your dough is ready to be shaped when you poke two fingers in the dough and the indentation remains.
- Once the dough is doubled in size, punch out the gases and knead again for a minute or two.
- Grease a cake tin if you want to make pull apart buns or baking tray with if you plan to bake individual buns.
- With the above measurements, I got around 720-730 grams of dough.
- Divide the dough into equal sized balls and shape it into right rolls by cupping the dough in your palm and circling it on the counter.
- Place these buns on the greased tin / tray and brush the top with milk.
- Cover the tin with the muslin cloth and allow to proof for around 20-25 minutes or till the buns look puffy and fill up the gaps in the tin.
- Meanwhile preheat the oven at 180-200 °C for at least 10 minutes.
- Place the tin in the oven and bake for 20-25 minutes or till it looks done and golden in colour.
- Remove the tin from the oven and brush the top with butter.
- Allow the buns to cool in the tin for 2-3 minutes and then loosen the sides with a spatula and invert it onto a plate.
- Do not keep the buns in the tin for a long time.
- The base or bottom will get soggy.
- Serve with tea or coffee.
