Egg Stuffed Bun
A very delicious bun, goes well with fruit juice / milk or
serve as a snack !!!
Here's the recipe of stuffed bun and other photos.
Here's the recipe of Parker House Rolls and other photos.
For the stuffing (or you can use any filling of your choice veg or non veg):
Ingredients
1 tablespoon oil
2 medium size onion, finely chopped
6 curry leaves
¾ teaspoon red chilli
powder
¼ teaspoon turmeric powder
¼ teaspoon pepper powder (or to taste)
2 boiled eggs, cut into cubes or any desired shape or ½ cup
boiled and shredded chicken pieces
½ teaspoon salt (or to taste)
Method
Heat oil in a pan. Add chopped onion and fry till golden
color.
Add curry leaves and fry for 1 – 2 minutes.
Add red chilli powder, turmeric powder and pepper powder.
Stir well on a low heat for 2 minutes until well combined with onions.
Add boiled egg pieces or shredded chicken pieces and salt to
taste. Gently stir well. Cover and cook on a low heat for 7 minutes until all
the ingredients well combined.
This is basic recipe for normal bun, dinner roll …
Makes: 8
Please use standard measuring cups and spoons. Fresh
ingredients for best results.
Ingredients
For the yeast:
A piece of advice at the start itself (this is the lesson
learnt from my many disasters) – If the yeast is not fermenting as described /
also shown in the picture – never go any further. The flour won’t rise. Get a
new pack of yeast and start all over again.
5 tablespoons warm water (75 ml)
3 teaspoons (1 tablespoon) sugar
1 teaspoon active dry yeast (please use fresh packet)
Dilute 1 teaspoon active dry yeast with 5 tablespoons warm
water and 3 teaspoons sugar. Gently stir well. Let it stand for 15 minutes,
until it fermented / well risen and doubled in quantity .
For the dough:
400 g / 2 cups (Indian standard measuring cup of 200 ml / 8
oz capacity) all purpose flour (maida)
2 teaspoon butter
50 ml milk + extra 3 teaspoon milk
1 egg, beat well
1 teaspoon extra butter (to grease baking tray)
1 small egg (for final stage of baking)
1 teaspoon milk
1st stage:
For the dough:
Melt 2 teaspoons butter in 50 ml medium hot milk and keep
aside.
Beat 1 small egg with 1 teaspoon milk and keep aside for final
stage of baking (egg wash ).
Place 2 cups of flour in a large bowl (or first add 1 1/2
cups of flour and later adjust with remaining 1/2 cup flour), and stir in salt.
Make a well in the centre, and pour 50 ml milk – butter mix , fermented yeast
mixture and beaten egg. Knead into a dough. Sprinkle extra 1 - 3 teaspoons of
reserved milk if required until you have a soft moist dough that can be handled
well and soft. Turn out onto a floured surface, and knead for at least 10
minutes (make an extra soft dough – softer than a soft toy). Return to the
bowl, cover with a wet towel (wet towel and dough should not touch each other)
and let rise until doubled in size, about 1 to 1 1/2 hours.
2nd stage:
Punch the dough down. Turn onto a floured surface; cover and
let rest for 15 minutes.
3rd stage:
Divide dough into 8 parts. Shape each into a round bun /
ball. Repeat with remaining dough.
Make cup shape of each bun (fill like aloo paratha) and
carefully stuff 1 – 2 tablespoon filling – do not fill too much of the filling
and again make a perfect ball and place it over the greased baking sheets.
Cover it and let it rise in a warm place until doubled, for about 30 minutes.
Leave 1 - inch gap between each bun.
Preheat oven (OTG) at 375 * F or 190 * C.
Beat egg with 1 teaspoon milk; brush over rolls. Sprinkle white sesame seeds if required. Bake at
375° *F or 190 *C for 18 - 22 minutes or until golden brown. Remove from pan to
a wire rack to cool. Serve with any accompaniment of your choice.
Curry Puffs Style Egg
Stuffing:
Roll out dough 1/2 inch thick. Cut circles with a 2 1/2 inch
cutter. Spoon 1 tablespoon mince mixture into centre of each pastry round. Fold
pastry in half to enclose mixture, folding edges over to seal.
Press lightly to encourage sealing. Repeat with the rest of
the dough. Cover with a towel and allow rolls to rise 30 to 45 minutes.
Preheat oven (OTG) at 375 * F or 190 * C.
Beat egg with 1 teaspoon milk; brush over rolls. Sprinkle white sesame seeds if required. Bake at
375° *F or 190 *C for 18 - 22 minutes or until golden brown. Remove from pan to
a wire rack to cool. Serve with any accompaniment of your choice.
