For the second day of week 1 BM#64, under Shaped Buns, I have a Spicy Twisted Bun as a choice. These make a great late breakfast or Brunch dish, not to mention these are great to carry for travel food. The whole dish came about when Hubby dear wanted me to bake him some savory buns for his dinner. He wanted to skip his regular dinner during travel and wanted to carry something light and nonmessy.
I offered to bake some savory buns for him and made these delicious spicy buns and in the process wanted to make it all interesting by twisting it. Since I was packing him, I thought I might as well bake in the travel box. I made individual boxes in the end.
When Peddu saw these buns getting baked, he wanted his share for breakfast. I ended up packing individual boxes for each of them. On the whole, these spicy buns were so good! Hubby dear had this for his dinner while Peddu had this as his brunch the next day!
I have always enjoyed all savory buns and these were no exception. These were so good when served warm with a slice of salted butter, it takes you straight to heaven while it settles on the sides. Jokes apart I would prefer these spicy ones to sweet buns anytime!
These remind of those spicy buns we used to get many years ago in Nilgiris. They no longer have it on their menu, I so miss it. Those buns were made of mint, coriander, and green chilies and used to be so spicy. Still, you will end up enjoying it.
While I enjoy thinking about those days, you enjoy this bun!
Spicy Twisted Bun
For the Dough
All purpose flour - 11/2 cup
Gluten 1 tbsp
Salt - 1 tsp
Instant Yeast 1 tsp
Sugar - 1 tsp
Olive oil - 1 tbsp
Butter - 1/4 cup
Red Chili flakes - 2 tsp
Lukewarm Milk / Water - 1/4 cup
For the Masala
Green chilies - 3 to 4
Coriander Leaves handful
Curry leaves few
How to make the Spicy Twisted Bun
For the dough
In a wide bowl, take the flour, gluten, salt, sugar, olive oil and red chili flakes, chopped coriander leaves, curry leaves, and finely chopped green chilies. Mix everything well.
Now add melted butter and mix well. Slowly add lukewarm water as required, start with 1/4 cup and increase as required.
Knead for about 10 to 15 mins or in a food processor.
Transfer to a countertop and knead till you feel the dough bounces back. Cove and let it rise to double. Takes about 45 to 60 mins.
Once the dough becomes double its original size, punch it gently and again knead well. Dust with flour and roll to a circle of 1/2" thickness. Cut into 1/2" strips.
Hold both the ends together and plait it into a rope and enclose the ends, tuck into it below. Place the tucked in ends down in the tray you are baking.
Let it sit aside for another 30 mins.
Preheat the oven to 200 C. Bake the trays for 25 to 30 mins as required. Mine was b6y 25 mins. Allow it rest and pack.
Sending this to Priya Srinivasan who is hosting my Kid's Delight, themed on Brunch Ideas for Kids.
I also have another Brunch Idea for Kids - Pizza Paratha
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM