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Egg Stuffed Bun Recipe

Egg Stuffed Bun is a popular Indian Snack
Author :
 
On :
Thursday, 1 January, 1970
Category :
Non-Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Bake Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 1 tbsp - oil
  • 2 - medium size onions, finely chopped
  • 6 - Curry leaves
  • 3/4 tsp - Red Chilli powder
  • 1/4 tsp - Turmeric powder
  • 1/4 tsp - pepper powder (or to taste)
  • 2 - boiled eggs, cut into cubes or any desired shape or 1/2 cup - boiled and shredded Chicken pieces
  • 1/2 tsp - salt (or to taste)
  • For the yeast:
  • 5 tbsp - warm water (75 ml)
  • 3 tsp - (1 tbsp) - Sugar
  • 1 tsp - active Dry yeast (please use fresh packet)
  • For the dough:
  • 400 g / 2 cups - all-purpose flour (maida)
  • 2 tsp - Butter
  • 50 ml - Milk + extra 3 tsp - Milk
  • 1 - egg, beaten well
  • 1 tsp - extra Butter (to grease baking tray)
  • 1 - Egg (for final stage of baking)
  • 1 tsp - Milk
  • How to Make Egg Stuffed Bun:

    1. Dilute 1 tsp. active dry yeast with 5 tbsp warm water and 3 tsp sugar. Gently stir well. Let it stand for 15 minutes, until it fermented and doubled in quantity.
    2. Heat oil in a pan. Add chopped onion and fry till golden colour.
    3. Add curry leaves and fry for 1 - 2 minutes.
    4. Add red chilli powder, turmeric powder and pepper powder. Stir well on a low heat for 2 minutes until well combined with onions.
    5. Add boiled egg pieces or shredded chicken pieces and salt to taste.
    6. Gently stir well.
    7. Cover and cook on a low heat for 7 minutes until all the ingredients are well combined.
    8. For the dough:
    9. Melt 2 tsp butter in 50 ml medium hot milk and keep aside.
    10. Beat 1 small egg with 1 tsp milk and keep aside for final stage of baking (egg wash).
    11. Place 2 cups of flour in a large bowl (or first add 1.5 cups of flour and later adjust with remaining 1/2 cup flour), and stir in salt.
    12. Make a well in the centre, and pour 50 ml milk - butter mix, fermented yeast mixture and beaten egg.
    13. Knead into a dough.
    14. Sprinkle extra 1 - 3 tsp of reserved milk if required until you have a soft moist dough that can be handled well and soft. Turn out onto a floured surface, and knead for at least 10 minutes (make an extra soft dough).
    15. Return to the bowl, cover with a wet towel and let rise until doubled in size, about 1 to 1.5 hours.
    16. 2nd stage:
    17. Punch the dough down.
    18. Turn onto a floured surface; cover and let rest for 15 minutes.
    19. 3rd stage:
    20. Divide dough into 8 parts. Shape each into a round bun / ball. Repeat with remaining dough.
    21. Make cup shape of each bun (fill like aloo paratha) and carefully stuff 1 - 2 tbsp filling - do not fill too much of the filling and again make a perfect ball and place it over the greased baking sheets.
    22. Cover it and let it rise in a warm place until doubled, for about 30 minutes.
    23. Leave 1 inch gap between each bun.
    24. Preheat oven at 375 degrees F or 190 degrees C.
    25. Beat egg with 1 tsp milk; brush over rolls.
    26. Sprinkle white sesame seeds if required.
    27. Bake at 375 degrees F or 190 degrees C for 18 - 22 minutes or until golden brown.
    28. Remove from pan to a wire rack to cool. Serve with any accompaniment of your choice.
    29. Curry Puffs Style Egg Stuffing:
    30. Roll out dough 1/2 inch thick.
    31. Cut circles with a 2.5 inch cutter.
    32. Spoon 1 tbsp mince mixture into centre of each pastry round.
    33. Fold pastry in half to enclose mixture, folding edges over to seal.
    34. Press lightly to encourage sealing. Repeat with the rest of the dough.
    35. Cover with a towel and allow rolls to rise 30 to 45 minutes.
    36. Preheat oven at 375 degrees F or 190 degrees C.
    37. Beat egg with 1 tsp milk; brush over rolls. Sprinkle white sesame seeds if required. Bake at 375 degrees F or 190 degrees C for 18 - 22 minutes or until golden brown. Remove from pan to a wire rack to cool. Serve with any accompaniment of your choice.
    38. Recipe Courtesy: Niya's World



     

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