Masala Buns : Buns Stuffed with Spicy Filling |Yeast Bread|

I have been wanting to share this recipe of Stuffed Masala Buns for a while but somehow it was not happening. Finally, I am here with these lovely Masala Buns stuffed with spicy paneer and potato filling. These buns are perfect for tea-time snacks in the evening or can be had as a meal with a bowl of soup. Either ways these buns taste great!

The buns are soft and spongy with a slight sweet note which compliments the spicy filling. You may use any stuffing of your choice. I change the stuffing according to the availability of the ingredients in my pantry. Sometimes it is just potatoes and sometimes I stuff with chicken. The choice is yours. Though I have another great recipe for chicken rolls which I would love to share in the future.

How to Make a Soft Bun?

To make the buns soft and spongy the key is to keep the dough soft and smooth. While kneading the dough it might feel a bit sticky but never add any extra flour to it. It will turn the buns chewy and hard. You may dust your fingers with some flour but never add any flour to the dough. I have already shared quite a few bread roll recipes here and here. This recipe is quite similar to the pav roll recipe but have changed a bit. I kept the recipe egg less so that it can be made completely vegetarian.

The process might seem a bit lengthy but you may split the process and make the stuffing beforehand. So why wait? Bake these buns today and you will be amazed how beautiful these turn out!

Tips:

The stuffing should be completely dry or else it might make the bread soggy. To quicken up the process of drying the stuffing you may add a teaspoon of flour. That will make the stuffing completely dry. The baked buns keep fresh at room temperature for a day in a cool and dry place. If you store in the refrigerator, slightly warm in a pre-heated oven for 5-7 minutes at 350F.

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MASALA BUNS : BUNS STUFFED WITH SPICY FILLING

YIELD: 8
PREP: 30 mins
COOK: 25 mins
READY IN: 2 hrs 25 mins

The buns are soft and spongy with a slight sweet note which compliments the spicy filling. These buns are perfect for tea-time snacks in the evening or can be had as a meal with a bowl of soup. Either ways these buns taste great!

INGREDIENTS

For the Dough :
2 cups all purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons salt
1/2 cup water
1/4 cup milk
2 tablespoons unsalted butter
2 1/4 teaspoons active dry yeast
For the Filling :
2 medium potatoes cut into small cubes
50 gms paneer cut into small cubes
1/4 cup green peas
1 small onion chopped finely
2 teapsoons ginger -garlic paste
1 teaspooon salt or to taste
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri chili powder
1/2 teaspoon curry powder
2 tablespoons oil
3 tablespoons milk to brush on top
2 tablespoons white sesame seeds

INSTRUCTIONS

In a large bowl ,whisk together flour,salt and 2 tablespoons of sugar. In a small bowl warm up the water,milk and the butter. Mix well until the butter is melted. When the mixture is lukewarm (110-115 F) add the yeast and the remaining sugar. Mix well and let it proof for 5 minutes.
Make a well in the center of the flour mixture and add the yeast mixture to it. With a wooden spoon mix together until it starts to form a dough. Transfer the dough to a lightly floured surface and knead for about 5 minutes.
The dough might feel sticky but after kneading for couple of minutes it will be more pliable to work with. Do not add extra flour while kneading. The final dough will be soft and smooth. Transfer the dough to an oiled bowl and cover it with a cling wrap and let it rest in a warm place until it is doubled in size- about an hour.
While the dough is proofing make the stuffing. Heat oil in a frying pan and add the cubed potatoes and paneer. Fry until just light brown in color. Drain and transfer to a bowl.
In the same frying pan add the chopped onions. Fry until it turns pink. Add the ginger-garlic paste and saute for 30 seconds. Add the salt,turmeric,chilli powder, and curry powder and mix well. Add little water so that the spices do not burn. Keep the flame at medium. Add the fried potatoes, paneer and peas and mix well. Add 1/2 cup water and bring it to a boil. Cover and cook until the potatoes are cooked. Turn the flame to high and dry up all the liquid. The stuffing should be completely dry. When the stuffing is ready, transfer to a bowl and let it cool completely.
Grease a baking pan with oil or butter and set aside.Transfer the proofed dough to a lightly floured surface. Punch down the dough and form it into a disc. Divide the disc into 8 equal parts. Roll each part onto a disc of about 4 inches in diameter. Add 2 tablespoons of the stuffing at the center of the disc and close from the edges and form into a ball. Place the stuffed dough ball onto the prepared baking pan. Repeat with the rest of the dough.
Cover the pan loosely with a cling wrap and place in a warm place to proof for the second time. Meanwhile pre-heat the oven at 350F.
When the dough balls are puffed up and increased in size, remove the wrap and lightly brush the top with milk and sprinkle some sesame seeds. Transfer to the oven and bake for 20-25 minutes or until the buns are golden brown in color. Cool on a cooling rack for 10-15 minutes and then pull apart the buns to cool completely.
Enjoy with a cup of piping hot tea in the evening!