Kalonji jeera buns recipe, pull apart buns

Kalonji jeera buns with nigella seeds and cumin seeds for flavour. Learn the secret to make homemade eggless buns with step by step pictures and video.

I had this bun last year in SQ and really loved the flavours of cumin seeds and nigella seeds (kalonji seeds) in the bun.

Wanted to try it out at home. I have never bought or used kalonji seeds in my cooking so far. If a recipe calls for it, I usually skip it.

But just to try the seeds in my cooking I got this. It's been few months since I bought it.

I once used in achari paneer that’s it. After that used it in these nigella seeds bun.

Related posts:

• Khara buns
• stuffed buns
• sweet corn buns

Tips

Yeast freshness : For baking buns successfully, good quality, 'active' yeast is very important. Otherwise, your buns wont be golden , turns pale and even smells like yeast. So, buy fresh stock of yeast.

Type of yeast: I have used active dry yeast here, you can use instant yeast too, but the procedure is different.

You need Instant yeast in less quantity than active dry yeast and proofing step is not necessary. Instant yeast can be directly added to flour, rather than dissolving in milk and adding.

Substitution

Can I use wheat flour instead of all purpose flour (maida) for baking buns?

Yes! If using fully wheat flour, I strongly suggest using vital gluten (Bob's Red Mill brand).

This will ensure no compromise in texture. Otherwise, you can make with equal ratios of wheat flour and maida. No change in procedure.

Serving suggestion:

• With butter as breakfast
• Dinner - serve with soup
• Bake as burger buns
• Perfect in Snack box

Recipe card

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5 from 1 vote

Soft Kalonji jeera pull apart buns

Kalonji jeera buns with nigella seeds and cumin seeds for flavour. Learn the secret to make homemade eggless buns with step by step pictures and video.

Course Breakfast, Snack

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting time 1 hour hour

Servings 8

1x2x3x

Equipments (Amazon Affiliate links)

• 6.5 inch round baking pan

Cup measurements

Ingredients

• 1 & ½ cups All purpose flour maida
• ½ cup Milk
• ¼ cup Oil/ melted butter
• 2 teaspoon Active dry yeast
• 1 tablespoon Sugar
• ¾ teaspoon Salt
• 2 teaspoon Cumin seeds
• 2 teaspoon Nigella seeds Kalonji seeds
• Milk and butter for brushing

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Instructions

Proofing yeast:

• Heat milk to make it luke warm.
• Add sugar and yeast to it and stir to completely dissolve the yeast.
• Keep aside for 10 mins. It will turn frothy and raise little. This means yeast is active. If not, discard this and start over with good quality active dry yeast.
• I added salt to the mixture (have done this earlier in all recipes, haven't encountered any issues) but recently heard salt can kill certain yeast. So better to mix with flour.

Dough preparation:

• In a mixing bowl, mix salt, flour and make a dent. Mix oil with the yeast mixture and add it to the dent. Add cumin seeds and half the kalonji seeds. (I very slightly roasted both cumin and kalonji, not much though)
• Make a dough out of it by kneading well for 5 minutes.

Rising:

• Oil the surface of the dough and keep it covered with a cling wrap or damp cloth.
• After an hour, the dough should have risen well, double the volume before. Punch it down and knead again for 5 minutes.

Baking:

• Divide into 8 equal sized balls, arrange in a well greased 6.5 inch round baking pan.
• Keep aside for 10 mins and preheat the oven at 190 deg C. After 10 mins, the buns would have risen little more.
• Brush generously with milk. Sprinkle  the rest of the kalonji seeds over the buns.
• Bake for 17- 20 mins or until golden crust is formed on the top. Mine took 18 mins.
• Take it out and brush generously with butter while it is hot. Loosen the sides by running a bread knife along the sides.
• Invert over a wire rack carefully. If the buns are baked properly, it should come out easily without sticking to the bottom.

Video

Notes

• The first step of dissolving yeast in warm milk and leaving it for 10 mins to froth is called proofing the yeast. If frothing or raising doesn’t happen, discard the mixture and start over with good quality yeast.
• Do not add yeast to hot milk. It will not work. It should be luke warm. Make sure to dissolve the yeast well too.
• Adding sugar to milk helps in giving a start to yeast. so just follow it.
• The dough should be on sticky side to get soft texture and crust. If the dough is tight, it will not be soft.
• Generous milk wash is very important for golden crust as well as soft crust.
• Brushing with butter while it is hot generously also softens the crust.
• Though I roasted the cumin and nigella seeds, You can add as such too.
• Instead of oil, if you use melted butter, it will be more flavourful and tastier. But a neutral tasting/ flavour oil also gives a good result.
• You can use vegetable oil, olive oil or sunflower oil.
• Kneading well as mentioned gives a good texture to buns.
• You can skip adding nigella seeds (kalonji seeds) and just use cumin seeds. It smells great!

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Kalonji jeera buns Step by step pictures:

1. Proofing yeast: Heat milk to make it luke warm.
2. Add sugar and yeast to it and stir to completely dissolve the yeast.
3. Keep aside for 10 mins.
4. It will turn frothy and raise little. This means yeast is active.
5. If not, discard this and start over with good quality active dry yeast.
6. I added salt to the mixture (have done this earlier in all recipes, haven't encountered any issues) but recently learnt salt can kill certain yeast. So better to mix with flour.
   
7. Dough preparation: In a mixing bowl, mix salt, flour and make a dent.
8. Mix oil with the yeast mixture and add it to the dent.
9. Add cumin seeds and half the kalonji seeds. (I very slightly roasted both cumin and kalonji, not much though)
   
10. Make a dough out of it by kneading well for 5 minutes.
11. Rising: Oil the surface of the dough and keep it covered with a cling wrap or damp cloth.
12. After an hour, the dough should have risen well, double the volume before.
13. Punch it down and knead again for 5 minutes.
    
14. Baking: Divide into 8 equal sized balls, arrange in a well greased 6.5 inch round baking pan.
    
15. Keep aside for 10 mins and preheat the oven at 190 deg C. After 10 mins, the buns would have risen little more.
    
16. Brush generously with milk. Sprinkle  the rest of the kalonji seeds over the buns.
    
17. Bake for 17- 20 mins or until golden crust is formed on the top. Mine took 18 mins.
18. Take it out and brush generously with butter while it is hot. Loosen the sides by running a bread knife along the sides.
    
19. Invert over a wire rack carefully. If the buns are baked properly, it should come out easily without sticking to the bottom.
    

Aren't they gorgeous? Enjoy warm with soup <3