Honeycomb Buns Recipe




YOU'LL NEED:

For the Buns:
All-purpose flour – 2 cups
Milk – 1 cup
Instant Yeast - 1 1/2 tsp
Sugar – 1 tsp
Salt – 3/4 tsp
Butter – 40 gms
Milk – 2 tbsp (for brushing the top)
White sesame seeds – 3 tsp (to sprinkle on top)

For the Savory Filling:
Cooked Chickpeas – 1/4 cup
Onion, small – 1
Tomato sauce – 2 tbsp
Ginger garlic paste – 1/4 tsp
Red chili powder – 1/2 tsp
Coriander powder – 3/4 tsp
Chana masala powder – 1 tsp
Salt – to taste
Oil – 2 tsp

HOW TO MAKE IT:

Melt butter and let it come to temperature. Heat milk to lukewarm temperature in a bowl, add sugar, yeast, and let it sit for 5 minutes.
In a mixing bowl put 2 cups flour, salt, mix well. Add melted butter and mix with fingertips till it resembles bread crumbs.
Add the milk mixture and start kneading till you get a soft elastic dough. Add the remaining 1/2 cup flour and knead more till it reaches the bread dough consistency.
Shape the dough into a ball and place it in a well-oiled bowl and turn it to coat completely with oil. Cover the bowl with a damp cloth and let it rest till the dough doubles in volume, for about an hour or so.

Transfer the dough to a clean work surface, divide the dough into half. While we work on one half, keep the other half covered. Roll each dough piece into a rope, about 9” long. Cut each rope into 1” pieces so you have a total of 18 pieces.
Take each piece and flatten it between your palm. Place 1/2 tsp of the filling in the center. Bring the edges together and pinch it closed. Roll between your palms gently to make a smooth ball.

I used my cookie plate and arranged the balls in concentric circles resembling a beehive on the plate.
Cover with a towel or invert a large plate over the balls and let it rise for 30-40 minutes.
Before baking brush the top with milk and sprinkle the sesame seeds on top.
Bake at 180 C (350 F) for 25 minutes until the top to a golden brown. Let it cool on a wire rack. Tastes best when served warm.
To make Filling:
Take 2 tbsp of cooked chickpeas and mash it well.
Heat oil in a pan. Add chopped onion and sauté till pink. 
Add ginger-garlic paste, tomato sauce, spice powders, salt, mashed chickpeas, cooked chickpeas, 2 tbsp water and let it cook over low flame till it becomes dry.


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