Khara bun - Iyengar Bakery Style

Baked

For 2nd Proofing

After Proofing

For 1st Proofing 

Ingredients:

All purpose flour - 125 g
Wheat flour - 63 g (minus 2 tbsp)
Milk powder - 2 tbsp
Instant Yeast  - 1 tsp
Milk - 120 ml
Melted unsalted butter - 30 ml
Sugar - 1/2 tbsp
Salt - 3/4 tsp
Garlic - 6-8 (fine chop)
Onion - 1 (fine chop)
Coriander Leaves - 2 tbsp (fine chop)
Red Chilly Flakes - 3/4  tbsp

Method:

• In a bowl add in flour, milk powder salt and mix well.
• Add in sugar and yeast and mix well.
• Add in onion, garlic, coriander leaves and chilly flakes and mix well.
• Add in luke warm milk and mix to form a dough.
• It will be sticky.
• Add in melted butter and knead well.
• Use scrapper and gather the dough.
• Place this in a greased bowl and set aside for an hour for proofing.
• After the hour, dust the surface with flour.
• Take our the proofed dough and punch it and just knead for a min.
• Then divide it into equal sized balls.
• I divided into 55 g ball and one ball weighed 50 g.
• Place this in a greased tray and set aside for second proofing.
• Once it has doubled, apply milk wash to each bun.
• Bake this in a preheated oven (OTG) at 200 C for 15-18 mins,
• Brush the buns with butter and serve hot.
• Yields 7 buns.