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kalonji jeera buns
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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.
Prep Time20 mins
Cook Time20 mins
Resting time1 hr
Course: Breakfast, Snack
Cuisine: Indian
Servings: 8

Equipment

  • 6.5 inch round baking pan

Ingredients

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

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.

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!