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
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.