Whole wheat flour with bran (Do not sieve the flour) – 1 ¾ cups
Maida (White flour) – ¼ cup
Powdered sugar – ¼ tsp.
Salt – ½ tsp. (I felt this was a little less – try using 3/4tsp.)
Powdered almonds – 4 blanched and cooled almonds (I had them in the fridge for the almond cake/Aran’s macaroons I am due to bake in a few days so that was just sheer impulse)
Oil – ¼ cup
Yogurt – ½ to ¾ cup
Hot water – ½ cup (Only if required)
Milk – ½ cup
Yeast – 1 tbsp.
1. Heat milk to lukewarm. Add yeast and set aside for 15 minutes or till it is frothy.
Mix the flours, sugar, salt and powdered almonds in a big bowl.
3. Add the yogurt and oil and mix using a wooden spoon incorporating the flour.
4. Knead the dough using a little hot milk or water adding more if needed. It should be a sticky, wet dough (As in focaccia). After the first proofing you will find it manageable, so don’t worry much over the stickiness!
5. If needed smear a little oil (a drop or two) on your palm and gather the dough into a ball.
6. Set aside in a lightly oiled bowl in a warm spot for proofing. It will double in volume in about 45 minutes to one hour. (Here in Thane it is summer already!)
7. Punch the dough. Take fist sized dough and shape into neat buns. Place them a few centimeters apart in a lightly greased baking tray. Set aside till they rise (About 45 minutes!). You may form a cup and stuff with any filling of your choice and cover the buns.
8. Preheat oven to 180 deg. Cel. Reduce temperature to 150 deg. Cel. and bake for about 15minutes. Remove the tray and brush lightly with warm milk and bake further for 5 to 10 minutes till browned and puffed up.
Labels: Baking - Bread, Baking - Buns, Colour - brown, Ing. - Yeast, Ing. - Whole wheat flour, My Bakes, Type - Short break idea