STUFFED BUNS

This is my son's favorite bread. He used to buy them from nearby bakery  during his school days. They are so fluffy with spicy filling, the way he likes it.

As his request, I had baked his favorite buns using the recipe below. They're exceptionally fluffy and so tasty even after the next day. The secret is addition of butter and dry milk to the dough.

This recipe is a keeper, you can vary the filling according to your choice either sweet or savory and make these amazing rolls for your family.

For perfect buns, make sure the stuffing is almost dry and be careful to seal the dough properly so as to avoid leakage during baking.

STUFFED BUNS
Yield   :    12 buns

2 1/2  cup  all purpose flour
1 TB sugar
1 1/2 tsp instant yeast
3 TB melted butter/oil
3/4 tsp salt
2 TB  milk powder
1  cup  minus 2 TB warm water
melted butter for brushing

FILLING

3 medium potato cubed
1 carrot grated
2 TB chicken masala powder
1 tsp chili powder (optional)
2 cloves garlic chopped
1 medium onion chopped
1/2 tsp grated ginger
3 TB chopped coriander leaves
water
salt to taste

TB      =  tablespoon
1 cup  =    250 ml

METHOD FOR FILLING

Heat the oil, fry onion, ginger and garlic until fragrant. Add in curry powder, chili powder and 2 tablespoons of water. Cook until the raw smell disappears.

Now add the potato, carrot, salt and water ( water level should be above the potato), bring to boil and simmer until potato turns soft, stirring occasionally to avoid sticking to the bottom of the pan.

Remove from heat, sprinkle with coriander leaves and leave to cool.

DIRECTION

Combine flour, sugar, instant yeast and dry milk in a mixing bowl.

Make a well in the center, pour in water and melted butter, stir to combine.

Add in salt, forms into soft dough.

On floured board, knead by hand 5 minutes and transfer onto greased and covered bowl.

Let rise until doubled for an hour.

Flatten the dough, divide into 12 balls. Roll out each ball into round, place a tablespoon of filling, seal the edges and shape into a smooth ball.

Place balls onto baking sheet and let sit for 30 minutes. Towards the end of rising time, preheat oven @ 190C.

Bake for 20 minutes or until golden grown. After removing from the oven, brush with melted butter.

Linking to  Yeastspotting 12-09-11