I almost forgot about doing a post today as I was thinking I still had time. It would have been funny knowing that I had baked ahead and the pictures were ready. Anyway since it's a vacation for kids, things have been very relaxed at home. I know it's going to be hard, getting back to normal. I know vacations are only good for a short span, and moreover how much can the kids do to keep themselves occupied. I had noticed earlier that they start asking when school reopens when the holidays extend over a longer time.
Coming to today's recipe, when I was making the Garlic pull apart loaf, I also made these masala kara buns. The ingredients are almost the same, except adding more masala to make this spicy.
Masala Kara Buns
For the Dough
All purpose flour - 3 cups
Warm water - 1 cup
Salt - 1 1/4 tsp
Sugar - 1 tbsp
Olive Oil - 2 tbsp
Active Dry yeast - 2 tsp
Green chilies - 2 chopped fine
Red Chili Flakes - 1 tsp
Mint leaves - 1/2 cup tightly packed
Coriander Leaves - 1/2 cup tightly packed
Garlic - 1 clove
Butter - 1 tbsp
How to make the Kara Bun
For the Yeast proofing
In a cup, take warm water, sugar. Add yeast to it. Let it stand till it froths.
For the dough making
In a wide bowl, take the remaining ingredients listed under the dough, add the yeast mix and start making a dough.
Crumble well and slowly add the warm water. When all the flour has been absorbed, knead it for 10 minutes or until it is smooth and elastic.
Add the oil and knead again. It should not be sticky or tacky. If it is, add 1 tbsp flour at a time and knead it.
Place in an oiled bowl and turn it once to coat all the sides. Cover and let rise in a warm place. About 45 minutes to an hour or till double in bulk.
Once the second rise is done, punch it down and pinch out equal size balls. Line a butter paper and grease with oil. Place the balls with enough space for it to rise. Let it rest aside for another 30 mins. The balls would rise and before a baking brush with butter/milk.
Bake in a preheated oven at 185 C for 15 mins.