Egg Stuffed Bun

Recipe by
Total Time:
4 hours
Serves:4
Rated 3 based on 100 votes
3
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Easy

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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

  • 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.
  • Heat oil in a pan. Add chopped onion and fry till golden colour.
  • Add curry leaves and fry for 1 - 2 minutes.
  • Add red chilli powder, turmeric powder and pepper powder. Stir well on a low heat for 2 minutes until well combined with onions.
  • Add boiled egg pieces or shredded chicken pieces and salt to taste.
  • Gently stir well.
  • Cover and cook on a low heat for 7 minutes until all the ingredients are well combined.
  • For the dough:
  • Melt 2 tsp butter in 50 ml medium hot milk and keep aside.
  • Beat 1 small egg with 1 tsp milk and keep aside for final stage of baking (egg wash).
  • 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.
  • Make a well in the centre, and pour 50 ml milk - butter mix, fermented yeast mixture and beaten egg.
  • Knead into a dough.
  • 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).
  • Return to the bowl, cover with a wet towel and let rise until doubled in size, about 1 to 1.5 hours.
  • 2nd stage:
  • Punch the dough down.
  • Turn onto a floured surface; cover and let rest for 15 minutes.
  • 3rd stage:
  • Divide dough into 8 parts. Shape each into a round bun / ball. Repeat with remaining dough.
  • 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.
  • Cover it and let it rise in a warm place until doubled, for about 30 minutes.
  • Leave 1 inch gap between each bun.
  • Preheat oven at 375 degrees F or 190 degrees C.
  • 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.
  • Curry Puffs Style Egg Stuffing:
  • Roll out dough 1/2 inch thick.
  • Cut circles with a 2.5 inch cutter.
  • Spoon 1 tbsp mince mixture into centre of each pastry round.
  • Fold pastry in half to enclose mixture, folding edges over to seal.
  • Press lightly to encourage sealing. Repeat with the rest of the dough.
  • Cover with a towel and allow rolls to rise 30 to 45 minutes.
  • Preheat oven at 375 degrees F or 190 degrees C.
  • 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.
  • Recipe Courtesy: Niya's World