Iyengar Bakery Style Khara Buns | Masala Buns | Easy Bread recipes

There are some recipes which make you really excited.For me,currently,it is bread recipes.It started with making loaves for our daily use and now I want to try some breads at least twice(or even thrice) a week.Like someone said,it is healthier to eat APF breads made at home than the WWF breads from outside.So I am not yet fretting over the flour that seems to be purchased and consumed(not by us alone,I do distribute it among friends!)I will make the move to WWF,slowly but surely.

I happened to see quite a lot of Youtube videos of Iyengar bakeries in Bangalore and the stuff which is really popular and the best seller there.I have already tried the Honey Cake so next in line was this amazingly exciting Khara buns."khara" means spicy and these buns are quite literally so.I once tasted a Khara bun in Bangalore and aside from the strong taste of curry leaves,it was quite spicy from the green chillies that get added into it.I was told it is eaten warm,slathered with butter between sips of coffee :)

I have tweaked my regular bread recipe a bit and made these buns and they tasted really soft and fluffy with the right hint of spice,like how we prefer to eat it.You may increase the spice if that's your choice.The dough is a bit wet and needs a bit of tlc,you may get tempted to add more flour but the hydration is what gives you super soft buns.If it gets too difficult to knead,add a tbsp or more of flour but not more.

I really hope you try this out and enjoy some KBC - Khara Buns and Chai/Coffee:)

Khara Buns | Iyengar Bakery Style Khara Buns

Ingredients

Flour - 2 cups

Milk powder - 1 tbsp(optional)

Salt - 1 tsp

Sugar - 1 tbsp(divided)

Warm Milk - 1/2 cup 

Water - 1/4 cup

Yeast -1 tsp

Onion - 1 medium

Green chillies - 1-2

Jeera - 1/2 tsp

Garlic -1 clove(optional)

Mint leaves - about 1/4 cup

Curry leaves - 5 sprigs

Coriander leaves - about 1/4 cup

Butter - 2-3 tbsp ( or oil)

Method

Mix together warm milk and 1/2 tbsp sugar well till the sugar gets dissolved.

Mix in the yeast and let it proof for about 5 minutes.

Meanwhile mix together flour,milk powder,salt and sugar.

Chop the onions and greens(I used a manual chopper and chopped everything together).

I kneaded the dough in my food processor - so added the flour first followed by the onion mix,yeast and pulsed together while adding the water simultaneously.

Once the dough comes together,add the butter and pulse again for about 30 seconds.The dough is extremely sticky at this point.

Add some flour on your kitchen counter and finish the kneading with your hands till it comes together.

If you are kneading by hand,the dough will still be sticky but we need that texture to get super soft buns.You could also use a stand mixer.

When the dough stretches easily without tearing(window pane),your dough is ready.

Place the dough in an oiled bowl and cover with a clingfilm or wrap and let it proof till the dough doubles in volume.It took me 45 minutes.

Punch the dough to degas and divide the dough equally into eight.Flatten the dough and tuck the ends and roll each buns using your palms.

Place the shaped buns on a tray and cover and let it rise for another 30 minutes.

Preheat the oven to 180C.Bake the buns for 25-30 minutes or until the buns are golden brown in colour and sound hollow when tapped.

Brush the buns with some melted butter and cover using a kitchen towel for 5 minutes,this helps in getting a soft crust.

Serve warm with some butter and hot coffee/chai :)

Step by Step Tutorial

Mix together warm milk and 1/2 tbsp sugar well till the sugar gets dissolved.

Mix in the yeast and let it proof for about 5 minutes.

Meanwhile mix together flour,milk powder,salt and sugar.

Chop the onions and greens(I used a manual chopper and chopped everything together).

I kneaded the dough in my food processor - so added the flour first followed by the onion mix,yeast and pulsed together while adding the water simultaneously.

Once the dough comes together,add the butter and pulse again for about 30 seconds.

The dough is extremely sticky at this point.

Add some flour on your kitchen counter and finish the kneading with your hands till it comes together.

If you are kneading by hand,the dough will still be sticky but we need that texture to get super soft buns.You could also use a stand mixer.

When the dough stretches easily without tearing(window pane),your dough is ready.

Place the dough in an oiled bowl and cover with a clingfilm or wrap and let it proof till the dough doubles in volume.

It took me 45 minutes.( I took a video of the risen dough but forgot to take a picture! If you follow me on Instagram,please do check out the stories to see how well the dough had risen!)

Punch the dough to degas 

and divide the dough equally into eight.

Flatten the dough and tuck the ends and roll each buns using your palms.

Place the shaped buns on a tray and cover and let it rise for another 30 minutes.

Preheat the oven to 180C.Bake the buns for 25-30 minutes or until the buns are golden brown in colour and sound hollow when tapped.

Brush the buns with some melted butter and cover using a kitchen towel for 5 minutes,this helps in getting a soft crust.

Serve warm with some butter and hot coffee/chai :)

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Paneer Pull-apart Rolls

How many times have we said to ourselves we'll do stuff "when we are free" "when I have time" or "when all of us are home".All of it is happening right now as we are all under the Covid-19 scare isolating in our homes.It is ok if you cannot find time to do interesting and productive things like every one else in social media.Let's all stay happy and stay sane,doing whatever we can.

Let us thank our stars that we have a roof over our head,fresh food to eat and a family for support.I can't thank God enough for these luxuries.As for the virus,let's really do our bit and stay home because that's the only way we can fight it.

Today being Good Friday,I wanted to bake and post some Hot Cross Buns,but haven't been able to bake any.So next best thing is to post something which is quite easy to bake and gets ready in no time.Do you remember the famous Garlic Pull apart rolls which took the blogosphere by a storm a while back?These reminded me of that.Soft rolls,filled with a wholesome paneer filling,these will definitely become your family favorite,I assure!

Paneer Pull-apart Rolls
Recipe courtesy - CulinaryLabz

Ingredients

Flour/Maida - 1 cup/125gms
Whole wheat flour/Atta - 1 cup/125gms
Yeast - 1/2 tsp(Instant yeast)
Sugar - 1 tsp
Salt to taste
Oil/Butter - 2 tsp{I used butter}
Milk+Warm water(50-50) - 1 cup minus 1 tbsp

For the filling

Oil - 1 tbsp
Onion - 1,chopped
Ginger garlic paste - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Haldi - 1/4 tsp
Tomato - 1,chopped
Paneer - 200gm,crumbled or chopped fine{I used homemade paneer}
Coriander leaves - 2 tbsp,chopped
Garam masala - 1/4 tsp
Kasoori methi - 1/2 tsp,crushed
Grated cheese - 2 tbsp{optional}

Method

Mix together flour,whole wheat flour,sugar,salt and yeast.
Add milk+water to the dry ingredients and combine well.
Mix in the butter and knead for about 10-12 minutes into a smooth and elastic dough.
I used my food processor for this purpose.
Allow the dough to rise in an oiled bowl,covered in cling film,for an hour or until the dough doubles in volume.

Meanwhile make the filling

In a pan add oil and saute onions along with the ginger garlic paste till the onions slightly change in colour.
Add the spice powders - red chilly powder,coriander powder and haldi and saute for 2-3 minutes.
Add chopped tomato and cook covered for about 2 minutes or until the tomatoes turn pulpy.
Mix in the chopped paneer,salt to taste,coriander leaves and saute for 2 minutes.
Lastly add garam masala and kasoori methi and switch off the flame.
Let the filling cool down completely.

Making the rolls

Gently punch the dough and knead for 1-2 minutes on a floured surface.
Roll it into a rectangle of about 12 by 10 inches.
Spread the filling evenly on the rolled dough and sprinkle grated cheese on top.
Gently roll into a log and slightly elongate the roll by rolling it again on the counter.
Cut the stuffed rolls into even pieces of about 2" using a sharp knife or a bench scraper.
Arrange these pieces on an oiled pan or tray and let the rolls rise for about 25-30 minutes.Brush with milk or water and cover loosely with a towel or a lid.
Preheat the oven at 180 for 10-15 minutes.
Bake the rolls for 20-25 minutes and increase the temperature to 200-220C and bake for another 5 minutes till you get a golden crust.
Apply some butter on the warm rolls if you prefer and serve warm.

Step by Step Pictorial

Mix together flour,whole wheat flour,sugar,salt and yeast.

Add milk+water to the dry ingredients 

and combine well.

Mix in the butter and knead for about 10-12 minutes into a smooth and elastic dough.

I used my food processor for this purpose.

Allow the dough to rise in an oiled bowl,covered in cling film,for an hour or until the dough doubles in volume.

Meanwhile make the filling

In a pan add oil and saute onions along with the ginger garlic paste till the onions slightly change in colour.

Add the spice powders - red chilly powder,coriander powder and haldi and saute for 2-3 minutes.

Add chopped tomato and cook covered for about 2 minutes or 

until the tomatoes turn pulpy.

Mix in the chopped paneer,salt to taste,

coriander leaves and saute for 2 minutes.

Lastly add garam masala and kasoori methi and switch off the flame.

Let the filling cool down completely.

Making the rolls

Gently punch the dough and knead for 1-2 minutes on a floured surface.

Roll it into a rectangle of about 12 by 10 inches.

Spread the filling evenly on the rolled dough and sprinkle grated cheese on top.

Gently roll into a log and 

slightly elongate the roll by rolling it again on the counter.

Cut the stuffed rolls into even pieces of about 2" using a sharp knife or a bench scraper.

Arrange these pieces on an oiled pan or tray and let the rolls rise for about 25-30 minutes.
Brush with milk or water and cover loosely with a towel or a lid.
Preheat the oven at 180 for 10-15 minutes.
Bake the rolls for 20-25 minutes and increase the temperature to 200-220C and bake for another 5 minutes till you get a golden crust.

Apply some butter on the warm rolls if you prefer and serve warm.

Here are some more simple rolls you can try :)

Whole wheat Garlic Pull-apart rolls

Spiral Mint rolls

Pesto Rolls with Homemade Pesto

Pioneer Woman's Cinnamon Rolls

Cheesy Chutney Pull-apart Rolls

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Honey Oats Bread

Baking bread at home is indeed a very satisfying thing to do.Especially now that researches show so many preservatives and additives added to breads to make them softer and last long.We never used to care for all this before but now that we have a toddler at home who demands whatever food we eat to be fed to him as well,I am a little cautious as to what makes its way to the dining table.

Though I have to admit,I do not bake breads that often.Making chapathi/parathas from scratch is something which comes so easily to me but making bread somehow seems like a daunting task.I am trying to overcome that mind block so you may see quite a few bread recipes popping up here soon.

I always add a handful of oats to my chapathi dough,so when I saw this recipe of Honey Oats Bread,it immediately caught my attention.The bread is quite easy to make with no fancy ingredients,just the regular stuff you'd have in your kitchen.I loved the texture of the bread,soft with a slight sweet taste and perfect to eat as is or toasted.

Honey Oats Bread was baked as part of Bake-Along.Though I baked it long back,it appears on the blog only now,well better late than never :)

Honey Oats Bread
Recipe Source - Bakingdom

Ingredients

All-purpose flour – 3 cups
Oats – 3/4 cup
Milk powder – 2 tablespoons
Instant Yeast – 2 1/4 teaspoon
Salt – 1 1/2 teaspoon
Milk – 1 cup
Water – 1/4 cup
Unsalted butter – 2 tablespoons
Honey – 1/4 cup
Honey – 2 tablespoons, warmed
Oats -2 tablespoons

Method

Pre-heat oven to 180 degree C. Line up a 9 inch by 12 inch  loaf pan with butter paper with extra paper hanging out of the pan.
Add all-purpose flour, oats, instant yeast, salt and milk powder in the bowl of your electric beater. Beat the dry ingredients in slow speed to mix them all together.

Add milk, water, butter and honey in a saucepan and heat up until it reaches lukewarm. Stir until the butter is completely melted.
Check for the temperature of the liquid mixture. Touch the liquid mixture and wait for 5 seconds. If the 5th second is the maximum heat you can bear, then it’s the right temperature. If it’s too hot and unbearable, then the liquid will kill your yeast. If it’s easy to bear, then it wont activate your yeast. So keep a check on the right temperature.

Pour the liquid mixture gently as you keep beating the dry ingredients. If using hands to knead, make a well in the center of the dry ingredients, pour the liquid mixture and start to knead.
Beat on medium speed until the wet and dry ingredients are combined and the dough starts to come together.
Continue to beat on medium high speed for about 10  minutes. If kneading by hand, knead for 15 to 20 minutes until the dough is shiny.
Transfer the dough in a bowl coated with oil. Turn the dough once to coat oil all over the dough.

Cover with a damp cloth and leave it aside for 1 hour until double in volume.
Punch or knock down the dough to release all the air. Transfer dough onto your working counter or a mat.

Roll it gently into a rectangle. If sticky dust the counter with all-purpose flour.
Roll it into a log shape.
Gently transfer the log shaped dough into the loaf pan and cover with damp cloth and set it aside for 20 minutes until double in volume.

Use a pastry brush and apply the warm honey on top.
Sprinkle oats on top. Bake in pre-heated oven at 180 degree c for 25 minutes, until the top of the bread is golden brown and you knock down the bottom of the loaf pan you hear it hollow.

Cool on wire rack for 15 minutes. Pull the butter paper that’s hanging out. Peel off butter paper and let it come down to complete room temperature.

Slice and keep in airtight container. It is ready to be served.

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