While I was blog hopping potato stuffed buns at Rekha's place reminded me of potato buns that we get back in India. Thanks Rekha for sharing your recipe. I just adapted her recipe to make spicy fennel flavored buns for Ivy's Thik Spice-Mastic Gum and Fennel.
The original recipe called for an egg, however I substituted it for a tablespoonful of cornflour. Result was good. They looked like these ..........
Fennel Flavored Khara Buns/Spicy Buns (Khara=Spicy)
Warm milk - 1 cup
Cornflour - 1tbsp
Butter - 1/4 cup (soft butter at room temp)
Instant Yeast - 2tsp
Plain Flour - 2.5 cups
Spicy Chutney - 1tbsp (Fennel (1tsp)+Green Chillies+salt+Pudina/Mint+Coriander=approx qty)
Grind Fennel (1tsp)+Green Chillies+salt+Pudina/Mint+Coriander to a smooth paste with little water
Since instant yeast is used here, no need to proof the yeast.
Mix all dry ingredients. Add chutney to it and mix well.
Add soft butter and mix well. At this stage the dough mixture resembles bread crumbs.
Add milk little at a time and make dough. Knead the dough for 10 mins.
Divide the dough into 5-6 equal parts using a knife. Shape it and place it on a greased baking plate.
Cover the tray with a cling wrap and leave it in a warm place to rise. This waiting time is 1-2hrs
After 2 hours, preheat the oven to 180 degrees C. Remove the cling flim and coat the buns with milk (milk wash)
Put the buns in the preheated oven and bake it for 20-25 mins. Insert a knife and check. If the knife comes out clean, it is time to remove the buns.
Enjoy them warm with little butter smeared over them. They are a perfect accompaniment to your tea/coffee.
With Tea...and a little Fennel Flower for Kitchen art event :