Tag Archives: bun recipe

Stuffed Pull Apart Flower Bun

Stuffed Pull Apart Flower Bun

Stuffed Pull Apart Flower Bun

Many of us love pull apart buns . Who doesn’t ? That soft , tender inside with golden buttery crust !!! But here you go with my stuffed pull apart bun , the recipe being my own . Really loved the filling with spinach, potato and cheese complimenting the super soft buns , making it super exotic !!

Ingredients:

2 cups of all purpose flour
2 tbl spoon Milk powder
1 tea spoon Instant dry yeast
2 teaspoon sugar
Little less than 1 tea spoon salt
1 beaten egg
2 tbl spoon ghee or butteroil
2 tbl spoon of oil
1/2 cup of luke warm ,regular liquid milk ( to make the dough )
Little water , 2 tbl spoon or more ( if needed to make the dough after adding milk), luke warm

Other Ingredients:

1 beaten egg mixed with 1 tbl spoon milk for egg wash
Sesame and nigella ( black seed)
Butter to rub on the bun after taking it out from the oven

Filling :

Spinach
Boiled mashed potato
Cottage cheese and cream cheese
Chopped onion and garlic
Butter
Salt to taste

Heat butter and fry the chopped onin and garlic for a minute . Add the chopped spinach . Don’t add any extra water . The leaves will release water . Add little salt . When the water is almost dried out add the mashed potato . Stir and then add the cottage cheese .

When cool , mix the cream cheese with it .

Procedure:

1. Mix all the ingredients for bun except oil . Be careful while adding luke warm milk and water . If you use too hot water the yeast might get killed , and if you use room temperature or cold water, the yeast won’t wake up !!!!!! In both case the dough will not rise and everything will go in vain . So always use luke warm water in any recipe where you have yeast as an ingredient. Make a soft dough . If you make the dough hard , the bun will be hard , so make it a soft dough .

2. Knead well . The dough will be very sticky . Now add the oil and form the dough into a round ball . Now it’s easier to work with the dough. Knead very well . The more you knead, the softer bun you get . Knead at least 8-10 minutes .Put the dough into a closed lid box and place it in a warm place . It may take an hour or more to get the dough double in volume . If it becomes fluffy and double in volume , the dough is ready to make the bun. Sometimes it may get longer time to rise . Sometimes it takes almost 2 and half hour to rise up and to be fluffy . So don’t do anything until it rise up in volume and becomes fluffy .

3. Punch down all the air form the dough . Now Make balls from the dough . Flatten the ball and put some filling into it. Reshape the ball . Make all the buns like this . All of them should be of same size .

4. Grease a springform or any other pan . and place the balls closely to each other . Cover with a wet cloth for 20 minutes and let it rise again a bit . In the mean time pre-heat your oven to 400 FH or 200 Centigrade.

5. Brush with egg and sprinkle some sesame and nigella seed . Bake for not more than 20 minutes at 400 FH in a pre heated oven . If you bake for longer , the buns will be hard .

6. After taking out from oven rub some butter on it for a smooth and glossy finishing .

Notes:

1. The softer is your dough , the softer is your bun .

2. Don’t over bake , as it may make your buns hard .

3. Use the ghee and oil both in making the dough .

Sweet Sheermal/ Morobba Ruti/fruit bun

Sweet Sheermal/ Morobba Ruti/fruit bun

Sweet Sheermal/ Morobba Ruti/fruit bun

For a long while , I was craving for morobba ruti so badly . The memories of Shab-e-Barat ( a holy night , celebrated by the Muslim) are so immensely connected with this special type of bread . Wanted to experiment a bit and alhamdulillah , came out just perfect . Soft and flavorful . I added some extra steps to make it more delightful , like glazing the bread with rose flavored sugar syrup . Trust me , this step made it more flavorful . 🙂

Ingredients:

For the dough:

All Purpose flour 2 cups + 1/4 th cup
Active dry instant Yeast 1 and half teaspoon
Milk powder 2 tbl spoon
Sugar 3 level teaspoon
Salt to taste ( around 1 level teaspoon)
1 beaten egg
Oil 4 tbl spoon + 1 tbl spoon butter ( softened)
Luke warm liquid milk ( enough to make a dough)

Other ingredients:

Candied fruits/ morobba and raisins
1 beaten egg for egg wash
Butter ( to rub after taking them out from the oven)

For the Syrup:

Half cup Sugar
Half cup water
Rose essence/ rose water

Procedure:

1. Make a medium thick sugar syrup with half cup sugar and half cup water . Add some rose water in it . Let it cool . The syrup should not be runny or too much thick . It should be medium thick . To prevent crystallization , add few drops of lemon juice while cooking it .

2. Mix all the ingredients for bun and 1 tbl spoon butter except oil . Be careful while adding luke warm milk. If you use too hot water the yeast might get killed , and if you use room temperature or cold water, the yeast won’t wake up !!!!!! In both case the dough will not rise and everything will go in vain . So always use luke warm water in any recipe where you have yeast as an ingredient.

3. Knead well . The dough will be very sticky . Now add the oil and form the dough into a round ball . Now it’s easier to work with the dough. Knead very well . The more you knead, the softer bun you get . Knead at least 8-10 minutes . Put the dough into a closed lid box and place it in a warm place . It may take an hour or more to get the dough double in volume . If it becomes fluffy and double in volume , the dough is ready to make the bun.

4. Punch down all the air form the dough . Now Make two big balls from the dough . Flatten the ball and put some candied fruits and raisins into it. Reshape the ball . Add some morobba/ candied fruits and raisins on the top of the ball too .

5. Cover them with a cling film , plastic wrap or wet cloth for 15-20 minutes more to rise up a little . In the mean time preheat the oven at 400 FH . Brush the buns with egg .

6. Now bake them at 400 FH ( 200 centigrade) in a preheated oven for 15-20 minutes . It took me 20 minutes. Plz don’t over bake them, you may end up with hard buns .
After taking out from the oven , rub some butter immediately for the glossier and softer version . Pour the room temperature syrup over this hot bun and rub well . Remember the syrup should be of room temperature and the bun should be very hot .

After taking out from oven and rubbing some melted butter:

The finishing touch ; glazed with rose flavored sugar syrup

Sweet Sheermal/ Morobba Ruti/fruit bun

Notes:

1 . Please don’t over bake the buns as they get hard if over baked . It took me around 12 minutes to get done .

2. Be careful about the yeast you use and the temperature of water or milk you are pouring to make the dough . Try not to use too old yeasts . While using warm water or milk , it should be mild warm , not piping hot , as they can kill the yeast . If you use cold or room temperature, that also might not wake the yeast up . Always use luke warm water or milk.

3. Try not to put salt directly over yeast as salt can also kill the bacteria .

4. The syrup should be of room temperature when applied and the bun should be very hot . The syrup must be thick but not too thick or too thin .

Chicken Bun , oven baked version

Chicken Bun , oven baked version

Chicken Bun , oven baked version</p

Childhood memories are connected with so many things !!! So many things to cherish!!!!!! Chicken bun is something that always takes me back to my school life !!! Swiss bakery, being near by to my school, my beloved , Viqarunnisa Noon School , had always been the center point for our after school gathering . No school function is complete without the great Fakruddin baburchi’s lunch menu and without the fast foods of Swiss . Among those fast foods , Chicken bun was my favorite. Their version was deep fried one, that I already tried . Here's the link of my deep fried version of stuffed bun;

https://khadizaskitchen.com/2013/03/08/stuffed-beef-bun/

But many of my friends asked me, whether they can make the baked version of it for the healthier option ! So here you go my friends . This baked version is for all of you !!

Ingredients:

For Bun:

All Purpose flour 2 cups
Active dry instant Yeast 1 teaspoon
Milk powder 1 tbl spoon
Sugar 2 level teaspoon
Salt to taste ( around 1 level teaspoon)
1 beaten egg
Oil 4 tbl spoon
Luke warm liquid milk or water ( enough to make a dough)

For the stuffing:

You can use shredded chicken or chicken mince for it . Shredded chicken will serve the best . 🙂 Heat oil and add the shredded chicken , chopped onion, green chili, capsicum and salt to your taste . Done with the filling . 🙂

If you are using chicken mince , then boil the chicken mince with ginger paste and soy sauce in small quantity of water . Then fry the prepared mince with chopped onion , chilies and capsicum with oil .

Other ingredients:

1 beaten egg for egg wash
sesame seeds (optional)
Butter ( to rub after taking them out from the oven)

Procedure:

1. Mix all the ingredients for bun except oil . Be careful while adding luke warm water or milk. If you use too hot water the yeast might get killed , and if you use room temperature or cold water, the yeast won’t wake up !!!!!! In both case the dough will not rise and everything will go in vain . So always use luke warm water in any recipe where you have yeast as an ingredient.

2. Knead well . The dough will be very sticky . Now add the oil and form the dough into a round ball . Now it’s easier to work with the dough. Knead very well . The more you knead, the softer bun you get . Put the dough into a closed lid box and place it in a warm place . It may take an hour or more to get the dough double in volume . If it becomes fluffy and double in volume , the dough is ready to make the bun.

3. Punch down all the air form the dough . Now Make balls from the dough . Flatten the ball and put some filling into it. Reshape the ball . Make all the buns like this .

4. Now brush with beaten egg and sprinkle some sesame seed , if you want . Cover them with a cling film , plastic wrap or wet cloth for 10 minutes to rise up a little .

5. Now bake them at 400 FH ( 200 centigrade) in a preheated oven for 10-15 minutes . Plz don’t over bake them, you may end up with hard buns .
After taking out from the oven , rub some butter immediately for the glossier and softer version .

Notes:

1 . Please don’t over bake the buns as they get hard if over baked . It took me around 12 minutes to get done .

2. Be careful about the yeast you use and the temperature of water or milk you are pouring to make the dough . Try not to use too old yeasts . While using warm water or milk , it should be mild warm , not piping hot , as they can kill the yeast . If you use cold or room temperature, that also might not wake the yeast up . Always use luke warm water or milk.

3. Try not to put salt directly over yeast as salt can also kill the bacteria .