I make these buns whenever we buy Keema as they are filling and goes well with a movie on Saturday night. And if you are a vegetarian you can easily replace the stuffing with potato mixture / paneer bhurji.
1 tbsp Active Dry Yeast
1/2 cup Warm Water
A big pinch of Sugar
2 1/2 cups will give you 6 big buns and 3 cups will give you 7
2-3 tbsp Olive oil
1/2 tsp Salt
1/2 cup Milk, room temperature, keep aside 2-3 tsp milk for brushing on top just before baking.
For Keema mixture -
200 gm Chicken keema
2 medium sized onion finely chopped
3 tbsp Tomato puree1 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
3 finely chopped green chillies
1 tsp garam masala
1 tsp turmeric (haldi)
salt to taste
Wash keema thoroughly and drain the water. Mix turmeric powder, salt and marinate for half an hour. Keep it aside. Put 2 tbsp oil in a pressure cooker and heat it. Add in bay leaf, chopped onions, ginger and garlic paste. Saute it till the onion turns brown. Add marinated keema in it. Fry on medium low heat for about 6-7 minutes. Now add tomato puree and mix together well. Pour 1/2 cup water and close the lid of the pressure cooker. Cook till you hear 1 whistle and remove it from the burner. Now open the lid to check if the water has dried up. In case there is any gravy, heat it till it dries up. Cool the mixture before you start the buns.
Water should be barely warm or lukewarm to the touch as too hot water may kill the yeast and cold water doesn't help to wake up. So ideal temperature should be 100-110F for proofing. Add a pinch of sugar and let this sit for few minutes (15 min). You will see these signs:
- The water will dissolve the outer coating around the granules of active yeast inside.
- Soon you will see bubbly foam on the surface, happens because the carbon dioxide being released.
- The volume will double.
- Now you got proof that your yeast is active!
In a big mixing bowl take flour, salt and make a well in the center. Pour 2 tbsp of Olive oil, yeast liquid and start mixing it with your hands. Initially it will be sticky so don't worry! Keep adding milk in between to make a smooth dough. Add more milk if required. Keep kneading for next 10 minutes. Stop only when you reach a stage of non-sticky and smooth, soft dough. Slightly grease a deep bowl with olive oil and leave this dough covered with a cling film for an hour. I like to keep my dough rest in a casserole.
After an hour, once the dough has risen, sprinkle some flour on your kitchen counter and punch down to remove the air from the dough. Knead it again for 5 minutes. Divide the dough into 6 equal parts and roll them into smooth round balls.
Roll the dough little flat and in the center place 2-3 tsp keema filling. Re-shape into a smooth ball and repeat the same with the remaining dough balls.
Arrange it on a greased baking sheet. Cover the baking pan with a cling film and let it sit again for 35-40 minutes. Pre-heat Oven to 170 Degree Celsius.
Brush the top with milk and bake it for 15-20 minutes or till the buns give a shiny look on top. Remove from Oven and let it cool on. Rub butter when they are warm and serve.
- I have explained above that checking yeast condition is a must step. Just make sure your yeast is alive.
- Punching down the dough in between is essential, so is leaving them on the counter for proof.
- The stuffing is entirely your choice. Go for vegetarian filling if you want.
- Instead of milk wash you can also apply egg wash. A layer just before baking gives the bun a nice finish.