You won’t buy any buns from the store again after having a taste of these buns, they are sweet, buttery, soft, eggless and fluffy. It’s not only super easy to make, but it’s also super tasty and addictive. In a little bowl, add three tablespoons of warm milk and add in sugar than the instant yeast then set aside for ten minutes for the yeast to be activated.
If you are using active yeast, you will add the yeast directly to the flour in a bowl and start making the dough. In a large bowl, add in flour, yeast, salt and milk powder then mix it well and make a well at the center. Add in condensed milk then start kneading the dough, bring the flour and milk together slowly with a spatula then transfer it to a work surface and knead it until it comes together then you will add in butter.
The moisture in this cake is what is going to make the dough super soft. Knead the dough for about 15 minutes while combining with then butter, all you are trying to do is develop the gluten through kneading the dough really well. Once done, place the dough in a lightly oiled bowl and place it in a warm place for 45 minutes to one hour until the dough proofs well.
Take the dough out of the bowl once proofed and onto a lightly floured surface and knead it for about two minutes then start dividing the dough. Your dough balls should be of the same size, roll them into a round ball shape and place them in an oiled 8 inches baking tin. Cover the dough and let it proof for the second time for 45 minutes then brush the top with milk.
Bake in 200 degrees Celcius preheated oven for about 15 minutes until the buns n are slightly golden brown on top. Brush the top with butter once they are out of the oven and what this will do is make them soft and shine. Set it aside tom cool then serve. If you bare stooring them cover them tightly so that they will not dry. Serve them with anything you wish for.
- Plain Flour- 2 Cups / 250 Gms
- Milk – ¾ Cup + 1½ Tbsp / 190 Ml
- Salt – 1 Tsp / 5 gms
- Butter – 4 Tsp / 20 gms
- Milk Powder – 1½ Tbsp / 15 Gms
- Instant Yeast – 2 Tsp / 8 gms
- Sugar – 1 Tbsp / 15 gms
- Milk & Butter – For Brushing
- Oil – for greasing
- Warm the milk, Add the sugar, yeast. Mix well and keep aside for 10 minutes.
- Add the flour, salt, and milk powder in your kitchen platform mix well and make a well.
- After 10 minutes yeast mixture should look frothy, Add this mix to the well and make a dough. It would be on the sticky paste side. It’s absolutely perfect.
- Add the butter to the sticky paste and start kneading. It will turn from a sticky mass of dough to a dough that is a dough and turns to a bowl.
- When the gluten is activated and it is ready will take 15 minutes of kneading for reaching that stage. Use a scraper to scrape the dough that has stuck. And knead for 15 mins.
- After 15 mins of kneading, transfer this dough to a big bowl, cover and keep aside for 45 mins to one hour.
- It will double in volume after one hour, take some maida dust your hands and punch down the dough. Take out and knead for one minute, if it sticks too much, sprinkles some flour.
- Divide this dough to 16 portions, about 30-31 grams each. Now keep one portion in your pan and with other hand rolls this in a circular motion to make a round shape.
- Take an 8-inch square cake tin and grease with oil, place the shaped dough. Keep the dough portions very close touching each other.
- Otherwise, they won’t rise up, but rise sideways and become flat.
- Now cover the tin with a damp cloth and keep aside for another 40-45 mins.
- Preheat your oven to 200C for 10 minutes.
- Carefully remove the damp cloth after 30 minutes so that they don’t stick to the cloth.
- After 45 minutes, brush the pav gently with milk. Gently place the cake tin in the oven and bake for 15 minutes at 200 C.
- Take them out immediately and brush the top part with butter.