Ingredients:
- Neem garam doodh (Lukewarm milk) ¾ Cup
- Cheeni (Sugar) 1 tbs
- Khameer (Instant yeast) 2 tsp
- Maida (All-purpose flour) sifted 2 Cups
- Namak (Salt) ½ tsp
- Bareek cheeni (Caster sugar) 3 tbs
- Anda (Egg) 1 room temperature
- Doodh (Milk) 1-2 tbs
- Makhan (Butter) 50 gms (room temperature)
- Maida (All-purpose flour) 1-2 tbs (if required)
Coffee Frosting:
- Makhan (Butter) 50 gms (room temperature)
- Anda (Egg) 1 (room temperature)
- Coffee essence 1 tsp
- Instant coffee 1 tbs
- Pani (Water) warm 1 tbs
- Icing sugar ¾ Cup
- Dry milk powder 1 tbs
- Maida (All-purpose flour) ½ Cup
- Makhan (Butter) cube 5 gms (refrigerated)
Directions:
In jug,add lukewarm milk,sugar,instant yeast and mix well,cover and let it rest for 10 minutes.
In bowl,add all-purpose flour,salt,caster sugar and mix well.
Add egg,yeast mixture and mix well.
Add milk and knead until dough is formed (about 10 minutes).
Add butter and continue kneading until shiny elastic dough is formed.
If dough is sticky,add all-purpose flour and knead until smooth,cover and let it rest for 1 hour at warm place.
Coffee Frosting:
In bowl,add butter and whisk until fluffy.
Add egg,coffee essence and dissolve instant coffee in warm water,mix well and add it in bowl and whisk until well combined.
Add icing sugar and mix well.
Add dry milk powder,all-purpose flour,whisk well & refrigerated until use.
Knead dough again and divide into 6 equal parts (60 gms each).
Take a small dough,sprinkle flour and divide the dough into two parts (50 gms & 10 gms).Roll it out into a small circle,place 5 gms of butter cube and gather the sides of the dough to warp the butter inside and insert it into each bun and wrap it up.
Place prepared buns on baking tray,cover and leave the ready buns to proof for about 1 hour at warm place or until double in size.
Put the cream topping into a piping bag and pump out the cream in circles around the buns.
Bake in preheated oven at 180 C for 15-18 minutes.
Ajza:
- Neem garam doodh (Lukewarm milk) ¾ Cup
- Cheeni (Sugar) 1 tbs
- Khameer (Instant yeast) 2 tsp
- Maida (All-purpose flour) sifted 2 Cups
- Namak (Salt) ½ tsp
- Bareek cheeni (Caster sugar) 3 tbs
- Anda (Egg) 1 room temperature
- Doodh (Milk) 1-2 tbs
- Makhan (Butter) 50 gms (room temperature)
- Maida (All-purpose flour) 1-2 tbs (if required)
Coffee Frosting:
- Makhan (Butter) 50 gms (room temperature)
- Anda (Egg) 1 (room temperature)
- Coffee essence 1 tsp
- Instant coffee 1 tbs
- Pani (Water) warm 1 tbs
- Icing sugar ¾ Cup
- Dry milk powder 1 tbs
- Maida (All-purpose flour) ½ Cup
- Makhan (Butter) cube 5 gms (refrigerated)
Directions:
Jug mein neem garam doodh,cheeni aur khameer dal ker ache tarhan mix karein aur dhak ker 10 minutes kliya rakh dein.
Bowl mein maida,namak aur bareek cheeni dal ker ache tarhan mix ker lein.
Anda aur khameer ka mixture dal ker ache tarhan mix karein.
Doodh shamil karein aur ghond ker dough tayyar ker lein (about 10 minutes).
Makhan dal dein aur shiny elastic dough bannay tak musalsal ghontay rahein.
Agar dough sticky ho tou maida dal dein aur smooth hunay tak ghond lein aur dhak ker 1 hour kliya garam jagha per rakh dein.
Coffee Frosting:
Bowl mein makan dal ker fluffy hunay tak whisk ker lein.
Anda,coffee essence dal dein aur instant coffee ko garam pani mein dal ker ache tarhan mix karein aur bowl mein dal ker combine hunay tak ache tarhan mix ker lein.
Icing sugar shamil karein aur ache tarhan mix ker lein.
Dry milk powder aur maida dal ker ache tarhan whisk karein aur istamal kernay tak refrigerate ker lein.
Dough ko dubara ghond lein aur 6 equal parts mein divide ker lein (60 gms each).
Chota dough lein aur maida chirak der dough ko do hisson mein divide ker lein (50 gms & 10 gms). Chotay dough ko roll ker lein aur 5 gms butter cube ko rakh ker dough ki sides ko wrap ker lein aur bun ka ander insert ker ka warp ker lein.
Tayyar buns ko baking tray per rakh ker dhak dein aur 1 hour ya size double hunay tak garam jagha per rakh dein.
Piping bag mein cream topping dal ker buns ka upper round circles mein laga lein.
Preheated oven mein 180 C per 15-18 minutes kliya bake ker lein.
