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Stuffed Buns

Prep Time - 1 hour 30 minutes
Bake Time - 20-25 minutes
Makes- 5-6 medium sized buns

Ingredients
For the dough
Wholewheat flour - 1/2 cup
All Purpose Flour - 1/2 cup
Salt - 1/4 tsp
Warm water - 1/3 cup
Instant Yeast - 1 tsp ((If you're using active dry yeast, you should proof it before using))
Sugar - 1 tsp
Olive oil - 2 tbsp (or any veg oil)

For the stuffing*
Tomato Sauce - 2 tbsp
Onions, finely chopped - 1/4 cup
Bell pepper, finely chopped - 1/4 cup
Crumbled Feta Cheese - 1/4 cup
Garlic, minced - 2 tsp
Green chilli, finely chopped - 2
Cheese
* You can make any stuffing of your choice.
Other
Milk or Butter, for brushing the top of buns

Method
A] For the dough
1. To warm water, add sugar, yeast and oil. Let it rest for 1 minute. Mix well and keep aside.
2. Sift both the flours and salt together.
3. Add the yeast water mix slowly to the dough and knead to a soft and elastic dough.
4. Keep covered with a damp cloth and let it rest for 1.5 hours until the dough rises. (double its size)
5. Punch the dough down and divide into equal parts.

B] For the Stuffing
1. Just mix everything together. Knead with hands.
* If you want, you could roast them or shallow fry too. I just preferred to keep it raw.

C] Making the Buns
Pre-heat oven to 180 C / 375 F
1. Take a part of the dough and roll into into a 1/4 inc thick circle. In the center, place about 1 or 2 tablespoons of the stuffing.
2. Enclose the stuffing by bringing all the sides in the center.
3. Then roll it well into a ball and gently press to give a slightly flatter bun.
4. With a knife, make slight cross indention on the top. Brush the buns with milk or melted butter.
5. Bake at 180 C for around 25 minutes. Let it cool for 30 minutes before serving.

Notes
- Ovens vary. Monitor your buns closely after 20th minute. If the top looks like burning, reduce the temperature.
- Properly seal the bun and flatten it. Otherwise, the bottom may become mushy and cheese or sauce might start oozing out.
- Using all purpose flour completely would give you a much more elastic dough.
- Let the buns rest in the oven for 5 minutes. If you take them out before they cool, they are likely to disintegrate
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