This post and video will explain you on how to bake Iyengar Bakery style Khara Buns. Bakery style buns are really easy to make at home. And if you are a savoury person, then these spicy khara buns are just for you. Iyengar bakery is very famous in South India and the breads, cake sand buns available there are quite unique. I have posted Bakery style mawa sooji cake and Bakery Style Honey cake before and that is when I got request from viewers to make khara buns. Khara buns are bread rolls added with Indian spices and are absolutely delicious to taste. The recipe I have given makes 8 medium sized buns which are so spicy.
I have shown two techniques of kneading sticky bread dough. Usually we add extra flour when the dough becomes sticky, but you should never do that. It will affect the final bread texture. There are easy ways to knead sticky dough and I have shown the Rubaud method and slap and fold method, both are easy and helps you handle high hydration dough better. If you are a beginner, add less milk and make easy to handle dough, but if you have baked breads before, then try these two methods, they are quite interesting. Also use a dough scraper which will make your life easier.
You can also use wheat flour in this recipe to make it more flavourful. Wheat flour absorbs more liquid than maida, so you might need another tsp of milk extra. But always start from 100 ml and increase only if you want. And for the yeast, if you have dry yeast, then use 20 ml milk from the recipe to prove it first and then add it to dry ingredients. Use the same quantity as instant yeast.
Makes 8 Buns
Cup used 200 ml
Maida – 225 gm / 1.75 cups
Sugar – 1 tsp
Salt – 1 tsp
Instant Yeast – 1 tsp
Milk Powder – 2 tbs
Onion – 1
Garlic – 2 pods
Coriander Leaves – 2-3 sprigs
Mint Leaves – a few
Green Chilly – 4
Melted Butter / Ghee – 2 tbs
Milk – 100 ml / 1/2 cup
Mix together flour, sugar, salt, yeast and milk powder.
Chop the green chillies, coriander, mint, onions and garlic in a chopper.
Add this to the dry ingredients.
Add milk and bind everything together.
If needed, add one tbs extra milk.
Finally add butter/ghee and knead everything together.
Take the dough on to counter, use Rubaud method / slap and fold method of kneading and knead the dough for 10 minutes.
Use a dough scraper to make it easier.
Apply oil in a bowl, transfer the dough to it, cover with cling and allow it to double in volume.
Take it onto the counter, dust with flour and divide it into eight equal portions.
Shape them into smooth balls and arrange on a greased tray.
Cover and set aside for 15-20 minutes.
Preheat oven to 200°C.
Apply milk wash on the buns, sprinkle sesame seeds and bake in oven for 20 minutes.
Remove from oven and transfer buns to wire rack.
Allow them to cool and store in airtight box.