Tuesday, 6 October 2009

Breakfast Buns

I used these buns for my hamburgers initially, but they are a lot better as breakfast buns.. you can try both types and see whatever u like best. I am posting the recipe for these buns separate from the hamburgers, because I feel the other ones are more similar to the store-bought variety. It is, of course, up to you, whatever you like best..

For 8 medium buns, you need:

3 cups flour
2 and 1/4 tsp yeast
1 tsp salt
2 tbls dry milk powder
2 tbls sugar
2 tbls butter
1 whisked egg
1 cup warm water
sesame seeds

Do this:

1- mix together 1 cup of flour, water, butter, milk powder, sugar, egg and yeast- without premixing the yeast - until u have an almost pancake-like batter - you would need to beat it for at least 2 to 3 minutes..

2- add the flour, spoon by spoon until you have a nice soft dough

3- turn out on floured surface and knead by hand 7 to 10 minutes

4- let the dough rest for an hour and a half

5- form the buns, by making a log of the dough and cutting it in roughly 4 equal pieces. Cut each "mini log" ...

... into small balls....

(ok, these bowls were Zara's idea.. )

.... holding each ball from below..

.... first dip it in water, and then in sesame seeds...

6- place on tray, flatten them slightly and let them rest for half an hour

7- bake in pre-heated oven at 190 for 10 minutes, or until golden

Cucumber Pickles

Home made cucumber pickle..

Boil together 3 cups of water, 1 tbls salt, 2 tsp sugar and 2 tbls white vinegar. Once the sugar has dissolved, tip in the cucumbers which u have of course washed and cut into three pcs :) Put the dhakkan on and leave to simmer for about 10 to 15 mins depending on the size of ur kheeras.

Meanwhile, put some vine leaves, if u have them, in jar. Throw in a few coriander seeds and black pepper. Take the cucumbers out, place them in the jar and empty the water from the pot over them. Cover with some more vine leaves and leave at least 3 days before using. Though they will taste better if u wait a week or more.

The salt/sugar/sirka is all andaza.. the trick is, the water should taste salty, vinegary and very slightly sweet. The sweet should not over power it. Salt will go a long way to conserve as will the vinegar. But there again, not too much vinegar. If you find its too much sirka, just add more water.. It doesnt spoil anything cos there is nothing in it to spoil :)

Do try they really taste very good. Since I make them, I havent bought any more from the shop.