Instructions to make Bakery Style Masala bun

For the Spice Masala

• Finely chop the green chilies and mint and keep it aside.

For the Tangzhong Mix

• In a pan add milk and flour together. Whisk it on medium flame till you get a thick slurry. Make sure there are no lumps. Keep it aside for cooling.

How to get the dough ready for Masala Buns

• Take a mixing bowl, add all-purpose flour and salt and keep them aside.
• Since I am using instant active yeast, I warmed the milk and added the yeast, sugar, gave a quick stir, and added to the flour.
• Else if you are using dried yeast, you will have to proof it by letting it rest for 10 minutes in warm water/milk to activate the yeast.
• Warm the milk to knead the flour together, mix the tangzhong mix, yeast mix, salt together and knead well.
• Transfer to a working top, start kneading with the stretch and fold method, and add oil as required to get a smooth dough.
• Oil the bowl and place the dough in it. Let it rest in the oven for 1.5 hours or until it doubles.

After the first Rise

• Once the dough doubles, punch down the dough. Add the soft butter, knead well to incorporate the butter.
• Next, add the spice masala to the dough and knead it well.
• The dough is extremely sticky, so you can grease your palm with butter to handle the dough.
• Pinch out equal size balls, tuck the sides inside and place them with enough gap on a greased baking tray for the dough to rise again.
• Keep it covered for 30 to 40 minutes for the buns to rise again.

Baking the Buns

• Preheat the oven to 200 C, keep the tray to bake for 20 minutes.
• When done, brush the top with soft butter.
• Serve with soup or enjoy as such!