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Home-made stuffed buns

  • heer
  • Oct 25, 2020
  • 5 min read

Bread is such a comfort food. Almost every culture in the world has some sort of bread that is a staple in their meals. This recipe for buns uses yeasted dough and is quite easy to put together. Always make sure the yeast you use is fresh and blooms nicely before you add it to the flour. And then, let the little organisms do all the work for you! I stuffed these buns with a curried potato and cauliflower stuffing. The dough recipe is very versatile and you can use any kind of stuffing you like. Some suggestions are pizza stuffing (yum!!), spinach and ricotta stuffing, pav bhaji stuffing... the possibilities are endless. I used a 1:1 ratio of 100% whole wheat flour and all purpose flour for the dough. You can use 100% all purpose flour if you do not like the texture that whole wheat flour brings. Either way, these buns are delicious!


Serves: 4, Prep. time: 15 minutes, Cook time: 3 hours (active time: 1.5 hours)

Ingredients:

  • For the dough:

- 1.5 cups whole wheat flour

- 1.5 cups all purpose flour (refined flour)

- 2 tsp dry yeast

- 1 tbsp sugar

- 1 cup luke warm water

- 1.5 tsp salt

- 3 tbsp olive oil

- milk and butter for glazing

- Sesame seeds for garnish (optional)


  • For the stuffing:

- 2 cups diced potatoes (1 cm cubes)

- 2 cups chopped cauliflower

- 1 tbsp canola oil or olive oil

- 1 tsp cumin seeds

- 1/2 cup finely chopped red onion

- 2 tbsp finely chopped green or red chili pepper (I used red jalapeno)

- 2 tsp salt

- 1 tsp ground turmeric

- 2 tbsp mild curry powder (or Garam Masala)

- 1 tbsp sugar

- 1 tbsp lime juice


Directions:

  1. Prepare the yeast: Heat 1 cup of water till it is lukewarm. 30 seconds in the microwave should bring it to the right temperature (make sure the water is not too hot or the yeast will not be able to tolerate it). Add the sugar and dry yeast to the water and give it a quick stir. Let the liquid rest at room temperature for 10-15 minutes. When the yeast blooms, it will create a froth on top of the liquid surface. When the surface is covered in froth, the yeast is ready.

  2. Add the two kinds of flour to a large clean bowl. Add salt, oil and the yeast liquid. Using a wooden spoon, mix everything till the liquid is incorporated in the flour. Then, use your hands to knead the dough. This will take 5 to 6 minutes of kneading. You can also use a stand mixer with a dough hook attachment if you like. Initially, the dough will be a bit wet but with kneading, the gluten will develop and the dough will come together nicely. When the dough is no longer sticking to your fingers and forms a smooth ball, it is okay to stop kneading.

  3. Coat the dough ball with some olive oil, cover with a kitchen towel and keep in a warm place to prove (or proof) for 1-1.5 hours, until doubled in size. This step will allow the yeast to produce carbon dioxide and create air pockets in the dough.

  4. In the meanwhile, prepare the curried potato and cauliflower stuffing: In a large pot, add 6 cups of water, 1 tsp salt and chopped potatoes. Cook on medium heat with lid on till potatoes are halfway cooked (about15 minutes). Then add the chopped cauliflower and cook for 10 more minutes. This step is to tenderize the vegetables so that they do not need much time to cook later. Drain the vegetables in a colander.

  5. In the same pot, add 1 tbsp oil and once warm, add the cumin seeds. Once the seeds crackle, add the chopped onions and stir fry for 3-4 minutes till onions turn translucent. Then add the finely chopped chili peppers and stir for 30 seconds.

  6. Add the ground turmeric, salt and curry powder and stir for 1 minute.

  7. Add the strained potatoes and cauliflower and mix till everything is well coated with the curry powder. Cover with a lid and let the vegetables cook for 15-20 minutes on medium heat, stirring intermittently. We want the vegetables to absorb the flavor of the curry powder. Add a few tablespoons of water if the vegetables are sticking to the bottom of the pan.

  8. At the end, add the sugar (to balance the salt and spice in the curry powder) and lime juice and turn the heat off. The vegetable mix should be tender and moist but not wet. This mixture will be used to stuff the dough so if it is wet, it will leak out and make the bread soggy. Also, make sure the mix is very well seasoned because the bread in which it is encased will tone down its flavor quite a bit.

  9. Lay out the cooked mixture on a large plate and allow it to cool down.

  10. Once the yeast dough has doubled in size, punch it down to knock out the air. Divide the dough into golf-ball sized chunks (I got 16 balls from the dough). Keep the dough balls covered with a kitchen towel and work with one piece at a time.

  11. Using a rolling pin, roll out the dough ball. You want to achieve a circle which is roughly 5 inches in diameter. Try to keep the edges thin and the center a little thick so that it can hold the filling well.

  12. Add a heaping tablespoon of the vegetable mix to the center of the rolled dough. Collect the edges and bring together at the top, pinching off excess dough. Invert the stuffed dough ball and with the palm of your hand on top of the ball, gently roll it around on the rolling surface to smoothen out the top. Place the stuffed dough ball on a greased baking sheet and cover with kitchen towel while you prepare the rest of the stuffed buns.

  13. You will notice that the prepared dough balls will increase in size a little more while you are stuffing the rest of the buns, which is okay. Once all the buns are stuffed, let them rest for about 10 minutes at room temperature (Make sure they remain covered to prevent drying). Pre-heat oven to 350F or 180C.

  14. Using a brush, glaze the buns with some milk. Sprinkle some sesame seeds on the buns if you like. Place in the pre-heated oven and cook for 15-20 minutes. Cooking times will vary based on the oven. So, after 15 minutes, check the buns and if needed, cook some more. We want the tops to have a light brown color.

  15. Once cooked, glaze the buns with butter and serve hot.







 
 
 

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