Sift the flour and salt in a large bowl. Add the yeast and sugar, mix it up. Heat the 3 tbsp of butter and milk in a pan until the butter is completely melted. Allow it cool down lukewarm.
Make a well in the centre of flour mixture, add the buttermilk, egg and melted butter and milk. Knead the dough using a dough tool or hand until you get a smooth and elastic dough.
Place the dough in a clean and oiled bowl, cover with a cling film. Allow it to rise in a warm place until doubled in size.
Turn the dough to a floured work surface, knock the air and knead it until smooth and elastic. Roll it out into a rectangle of 45 X 30 cm and 1/4 inch thickness.
Melt the remaining butter and brush it on top of the dough, sprinkle with cinnamon powder.
Cut the dough into 5 equal strips lengthways. Stack the strips on top each other and cut it into 9 equal 5 cm strips.
Grease a muffin tray.
Pinch one side of the layered strip together and then place the pinched side down in the muffin tray. Repeat with the remaining strips. Cover the tray with a lightly oiled cling film and allow it to rise in a warm place for 30 minutes.
Preheat the oven to 200 degree Celsius. bake it in the preheated oven for 20 minutes or until golden.
Turn it out to a wire rack to cool, dust it with icing sugar.
Recipe courtesy: Taste of Pearl City
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.