I was trying to make the perfect masala bun, that we get in Supreme Bakers in our home town. Supreme bakers is the most famous bakery in Kollam and it was launched in 1980.
Most of their items are home made with so much perfection and quality that one cannot think of a celebration or an event  without buying cakes,pastries, breads, buns, puffs, halwa or fresh ghee sweets from them. Now they have state of the art technology and machinery that produce A class cakes and breads under the name NUTRIFUD.
During childhood days we could simply thrive on their soft white bread with jam or milk. I think their breads and buns are the most famous as they gets finished very quickly in just few hours when the fresh batch comes in.
Whenever I go on vacation to my hometown I would generally go around 11 am as the fresh batch of these baked items comes in. I simply love their Masala bun and would grab atleast 3 to 4 packets. Each packet has 4 pieces which costs Rs. 24 {50cents}. (I dont know the current price). Do visit their main branch if you visit Kollam. Their address is:

Supreme Bakers
Musaliar Buildings,
Kollam-01
Call: +91 474 2751964,2747172
email:
info@supreme-group.in
Fax: +91 474 2741752

This was my third attempt in baking this bun and it tastes almost similar to their famous Masala Bun. My first two attempts were an utter failure.


Ingredients for the dough: (Makes 12)
  • Plain flour/ Maida- 2 cups
  • Yeast- 1 tsp
  • Wheat Bran- 2 tbsp heaped {optional} (I added it to increase the nutrient and fiber level of the bread)
  • Milk powder- 1 tbsp
  • Whole Wheat flour/ Atta – 2tbsp{heaped}
  • Whole meal flour - 2 tbsp (optional) see notes below
  • Salt- ½  tsp
  • Sugar- 2 tbsp
  • Butter- 1 tbsp/ 15 grams {unsalted} ( Reduce salt if using salted butter)
  • Oil- 1tbsp
  • Water roux- cook 1 tbsp plain flour with ½ cup water until it becomes custard like. Cool it before mixing with the dough.
  • Warm water- +/- ¾ cup (plus or minus)
Click to see  larger image
 

To Saute
  • Onion- 1 large
  • Green Chilly – 2
  • Ginger grated- ½ tsp
  • Garlic – 1 tsp grated
  • Turmeric powder- ¼ tsp
  • Garam masala powder-1/8 tsp
  • Oil- 1 tbsp
  • Curry leaves- 1 spring
  • Coriander leaves- 2 tbsp chopped
  • Salt – ¼ tsp
 
 
 
 

Method:
  • Heat oil in a non-stick pan.
  • Add in the finely chopped onion, green chili, curry leaves and ginger garlic
  • Saute until it becomes golden brown.
  • Add in turmeric and garam masala powder.
  • Switch off the flame and add in the chopped coriander leaves.
  • Cool the mixture completely before mixing with the flour.
  • Add in the ingredients mentioned under the dough along with the cooled sauteed ingredients except the butter and oil.
  • When the dough comes in together add in the butter and knead for 10 minutes.
  • Apply the 1 tbsp oil and leave it in a  bowl to double in size for 1 hour. Cover the bowl with cling wrap or towel.
  • Knock down the air and divide it into 12 balls.
  • Place on a baking tray lined with parchment paper.
  • Cover and let rise for 45 minutes.
  • Brush milk or egg wash if using.
  • Bake in a preheated oven at 180 degreeC for 20- 22 minutes.
  • Towards the last 1 minute*, turn on the top heating coil so that the bread browns beautifully.
  • Take out and arrange them on a wire rack to cool down a bit before serving.
  • Enjoy** pillow soft masala bun with a hot cup of tea.

Notes and Tips:
Whole meal flour and whole wheat flour are different.
Whole meal is the whole grain with nothing removed or added to it. To be more precise whole meal has wheat germ and wheat bran in it. It is the flour which you get after you mill the wheat berry. Whole meal flour must always be stored in the fridge as the oils in the bran and germ makes it rancid if stored at room temperature. The result of your bake will be porous but very healthy and your body will really thank you for choosing it.
Whole wheat flour / atta is wheat flour but the bran and the germ had been removed to make the end results soft.
 
 *Be sure to do stay and watch the bread browning or else you will end up with burnt bread.
** Slice the bun ¾ th and place half or quarter slice of cheese. The cheese will melt and bind the bun together. Heaven in your mouth. Enjoy!

  

Sending these beauties  to Yeast Spotting.



 


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