Fresh turmeric and coriander buns
Freshly grated turmeric and coriander in an enriched dough made with milk yields amazingly soft and delicious buns. These buns have no eggs and has whole wheat flour to give that nutty flavour.
Craving the masala bun that I used to eat back home, I adopted the idea and made these flavourful buns with fresh turmeric which is so easily available in the wet markets nowadays. Very easy to make and even easier to customize, these buns will soon become a family favourite in your home.
I have used a combination of whole wheat flour and plain flour as 100% whole wheat flour buns tend to be slightly dense. The milk and milk powder add to the softness of the buns and give a softer texture. 
Some of the variations that you can use with the basic dough are:
- Add 1 tbsp of pav bhaji masala to give that extra kick
- Make it garlicky by adding 1 tbsp of garlic powder
- Add ¼ cup mix of finely chopped onions and green chillies as a substitute for coriander and turmeric
- Add 1 tbsp of red chilli flakes and mint leaves instead of turmeric and coriander
Go ahead and make these…your way 🙂
Recipe Card
Fresh turmeric and coriander buns
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Fusion
PREP TIME
3 hrs 30 mins
COOK TIME
15 mins
SERVINGS
12 buns
Author: Hema B Kathrani | Cuisine: Fusion | Category: Breads
Prep Time: 3 hrs 30 mins | Cook Time: 15 mins | Servings: 12 buns
Freshly grated turmeric and coriander in an enriched dough made with milk yields amazingly soft and delicious buns. These buns have no eggs and has whole wheat flour to give that nutty flavour.
Ingredients
- To activate the yeast:
- ½ cup warm water
- 2 tsp sugar
- 2 tsp instant yeast
- For the dough:
- 2 cups plain flour
- 1 cup whole wheat flour
- ¾ cup milk +1 tbsp
- 3 tsp milk powder
- 1 tsp salt
- 3 tbsp melted butter/ghee
- 1 tbsp freshly grated turmeric
- ¼ cup chopped coriander
- Milk and butter for glazing
Method
- Activate the yeast:
- In a bowl of warm water, mix sugar and yeast.
- Keep it aside for 10 minutes.
- Make the bread dough:
- In another large bowl, mix both plain flour and whole wheat flour, salt, melted butter, milk powder, freshly grated turmeric and combine well.
- Once the yeast mix is frothy, add to the flour mix.
- Add the milk to the mix to bring it all together.
- Transfer the sticky dough to a clean counter surface and knead for 10 minutes until you have a soft and pliable dough.
- Place the dough in a greased bowl and cover it for an hour or until it doubles.
- Shape the dough:
- Once the dough has risen, gently deflate the dough and transfer it to a clean counter surface.
- Spread the dough in a circle and sprinkle coriander leaves and knead it gently for 2-3 minutes.
- Divide the dough in 12 equal balls and roll in a smooth ball.
- Place the balls in a greased baking tray, keeping an inch space between each ball.
- Cover with the clean towel and proof for another 30-45 minutes for second proofing.
- Bake the buns:
- Preheat the oven to 200 C.
- Gently brush the buns with milk and place the tray in the oven to bake for 15 -18 minutes.
- Cool the baked bread with the tray on a wire rack for 2-3 minutes
- Brush warm buns with the butter and then gently transfer the buns on the rack to complete the cooling.
- Enjoy the warm bread with or without butter ?
Notes
- These buns can be stored at room temperature for a day and then in the fridge for a week.
- You can make these buns with 100% whole wheat flour. You might need to increase the quantity of the milk. Use 1 tbsp of the milk at a time to bring it all together.
- You can substitute fresh turmeric for 1 tsp turmeric powder.
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www.acookwithin.com
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