Iyengar Bakery Khara Buns / Bakery Style Spicy Buns

Iyengar Bakery Khara Buns / Bakery Style Spicy Buns 

Preparation time: 45 minutes  

Proofing time:  

15 minutes for yeast

1 ~ 1 ½  hour for 1 rising and 30 ~ 45 minutes for second rising

Baking time: 25~ 30 minutes

Yield :  6 jumbo buns as shown in picture or more depends on size  

Recipe Source: eatliveburp

Ingredients:

For Buns:
2 cups all purpose flour +more for kneading
1 ½ tsp active dried yeast
¼ cup+1 tbsp milk
½ cup water
1 ½ tsp sugar
3 tbsp butter
1 tsp salt

For Masalas:
¾ cup finely chopped onions
5-6 Thai green chilies, minced ( I used 2 Serrano peppers)
⅓ cup cilantro leaves, finely chopped
1 teaspoon cumin seeds
10 curry leaves, chopped (or add any herbs as per your wish)
1 teaspoon oil
Salt to taste

Method:
Proofing  the yeast:
1. Microwave water and milk together for 30 seconds ( use stove top to warm the milk and water), it should be warm to touch. ( This is important for yeast to proof).
2.  Add sugar and yeast and mix well. Let it sit for 15 minutes. The yeast mixture should be frothy at the end of 15 minutes. If not, start the process again.

Preparing masala: 
3. When yeast is proofing, Heat oil in a pan or skillet.  When its hot add cumin seeds, let it splutter.    Add finely chopped green chilies and curry leaves.  Cook for a minute.
4. Then add chopped onions,  salt and saute till it turn soft.  Add cilantro leaves, mix well and turn off the heat. Allow it to cool meantime don't kill the yeast. ( Follow step 5 when onion is cooking, this is important for not spoiling yeast).


Preparing bun dough:
5. When onion is cooking, melt 2 tablespoons of butter and add it to the yeast along with salt and mix well.
6. Transfer the yeast mixture to mixing bowl, Add flour, one cup at a time to the yeast mixture and whisk until you get a smooth dough.
7. Transfer the dough to a floured surface and knead it into a smooth, non-sticky dough. Add more flour if required and knead well for at least 10 minutes. If you are using stand mixture, follow the above step and knead it for 10 minutes  in low setting.
8. Flatten the kneaded dough with your hands or as shown in picture and place the onion-chili stuffing in the center. Fold the corners and seal it well.
9. Knead again for 15 minutes by hand or stand mixture, till the stuffing is well incorporated in the dough. The dough might turn sticky due to the onions, so add more flour and knead well. I added extra ¼ cup of flour to get non sticky dough.
10. Grease a big bowl with little oil and place the kneaded dough in the bowl. Cover with a clean kitchen towel and keep in a warm place till the dough almost doubles ( I kept in oven with lights ON and it took about 1 hour).
11. After the first rise, knead again for 7-8 minutes to remove any air bubbles in the dough.
12. Divide the dough into 6 ~ 8 equal portions and shape into buns. Place them on a parchment sheet lined baking tray.
13. Cover and place the baking tray in a warm place for about 30 ~ 45 minutes.

Baking:
14. At the end of 45 minutes, preheat oven to 425 F.
15. Brush tops of well risen dough with milk and place them in the oven.
16. Reduce oven temperature to 350 F. Bake for 20-25 minutes until the top is slightly brown and the buns sound hollow when tapped on top. This make about 25 ~ 28 minutes.
17. Melt 1 tablespoon of butter and brush tops of baked buns for a nice shine. After few minutes, transfer it to cooling rack. Cool completely before storing.  I kept in ziplock bag and stayed fresh for 2 day at room temperature.

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