Lathadevi Sivakumar

Lathas School of Baking and Cake Art

IMG-5348.jpg

Organization:

Masala Bun

Cuisine:

Indian

Soft roll flavoured with turmeric, coriander, ginger and garlic. Laced with minced fresh chilli and finely chopped onions in the slow fermented bread dough.

Ingredients

Flour T55- 250gm

Butter Softened- 15gm

Yeast Instant dry yeast- 2.5gm

Salt kosher- 4gm

Sugar granulated- 15gm

Water warm- 100gm

Milkwarm- 70gm

Oil Groundnut Oil- 30ml

Turmeric powder- 1teaspoon

Coriander powder- 1/2teaspoon

Chilli powder- 1/2teaspoon

Garam masala- 1/4teaspoon

Green chilli De-seeded and finely chopped- 2number

Onion Small cubes- 1small

Curry leaves thin slivers- 4sprigs

Ginger paste- 1teaspoon

Garlic paste- 1teaspoon

Preparation

Mix Flour with spice powders (Turmeric powder, chilli powder, coriander powder, garam masala) and salt

Rub Soft butter into the mixture until it becomes coarse

Reserve half the flour mixture

Heat oil.

Saute Chilli, onion, curry leaves, ginger paste and garlic paste.

Let it cool down

Soak yeast in a portion of measured water. Rest until it foams

Add remaining liquid and one portion of the flour mixture

Mix until smooth and gluttonous

Rest until the mixture doubles in volume (approximately 40 mins)

Add the reserved flour and make a smooth and stretchy dough

Leave it covered until it doubles in volume (approximately 30 mins)

Fold the dough over and let it rest for 20 mins

Divide into equal portions and shape into tiny logs

Place on a greased tray

Rest for 30 mins Until it doubles

Spray water and bake at 200 degree C for 15 mins