Easy recipe for soft and spongy stuffed buns. You must try this recipe, for Easter dinner or just make for evening/party snack. You can use any stuffing of your choice (potato masala or chicken masala). Once you will bake buns at home you will never go back to store bought buns 😛
I was planning to make hot cross buns ( yes hot cross buns one a penny two a penny hot cross buns!!! 😛 ) But, as we are not fan of sweet things and mostly crave savoury snacks in the evening, I decided to make these potato stuffed buns instead.
I used dry active yeast to make these stuffed buns. If you use yeast please check if its active by adding yeast to warm milk and sugar. If you see the mixture bubbling, the yeast is active and you can go forward with it. But, if you do not see any bubbles, the yeast is not active and you have to use another batch of yeast.
These potato stuffed buns are good option for kids birthday parties and potlucks, as you can make a big batch and keep beforehand. Also, kids love buns and potatoes 😛 It is not deep fried and it is filling.
Try this stuffed bun recipe and let me know how was it. Also, don’t forget to share pictures using #siniscollection .
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INGREDIENTS
Ingredients for bun
- One and a half cup of all purpose flour (maida)
- 1/4 cup milk
- 1/4 cup water
- 3/4 tbsp dry active yeast
- 1 tbsp sugar
- 2 tbsp sesame seeds
- 4 tbsp olive oil
- 1 tsp salt
Ingredients for stuffing
- 2 potatoes
- 1/4 cup carrot and peas mix
- 1 medium onion
- 1/4 tsp garam masala
- 1/2 tsp red chilly powder
- 1/2 tsp coriander powder
- 1 tsp cumin seeds
- Half lemon juice
- 1 tbsp coriander leaf
- Salt to taste
PREPARATION
- In a small bowl, take warm milk, sugar and yeast. If you see bubbles after 10 minutes, the yeast is active and you can use the bubbling mixture to make the dough. If not, use another batch of yeast.
- Take flour, salt, sugar in a mixing bowl. Make a dent in the middle and add the bubbling yeast mixture, oil and water.
- Knead everything together to form a soft dough.
- Cover the bowl and keep it in a warm place for one hour.
- Meanwhile, make stuffing by heat 1 tbsp oil in a pan, add cumin seeds, once brown add onions.
- Once the onions are translucent, add boiled vegetables, spices, salt, lemon juice and coriander leaf. Mix and mash well. Cook for another 2 minutes and off the flame.
- Once the stuffing is cool, make 5-6 small balls and keep it aside.
- After one hour, the dough will double in size. Knead the dough well once again and divide into 5-6 small balls.
- Flatten the dough with fingers and stuff the stuffing.
- Line a baking sheet with aluminium foil. Grease it with oil. Arrange buns on the baking sheet and brush them with oil. Sprinkle some sesame seeds on them.
- Preheat oven at 350F and bake the buns for 30 mins or until golden brown.
- Stuffed soft and spongy buns are ready to serve.
NOTES
- You can add any stuffing vegetable/chicken.
- This recipe can be doubled.
- This recipe makes 5-6 buns.
- Baking time differs for different ovens.