Pav Buns

HI

Making bread at home is always therapeutic. The
kneading, the joy of seeing the dough double in volume, the aroma of baking and
finally the lovely texture of the bread makes the effort worthwhile. Gayatri
has this wonderful bread on her blog and since my daughter was cooking bhaji at
home today, I decided that instead of buying the pav, I would bake these at
home and here is the softest delicious pav.

INGREDIENTS

FOR THE TANGZHONG

FOR THE PAV

PREPARATION

FOR TANGZHONG

Mix the flour and the milk without any lumps. Cook
it on a low flame it it starts becoming a clumpy mass. Cover it with cling fil
and let it cool

FOR THE PAV

Mix the baking soda and curd in a cup and keep aside
till it froths up a little

Mix the flour, salt, sugar, milk powder and yeast in
the bowl of the stand mixture and mix well

Now put the dough hook on. Add the cooled tangzong
and the curd mixture to this. Mix well in MINIMUM for 1 minute

Add the butter and run the machine in SPEED1 for 7
minutes. At the end of this cycle you will see that the machine has kneaded soft
pliable dough for you. Time to say thank you J

Now transfer this dough to a well-oiled bowl and pat
a little oil on the dough too and keep it covered in a warm place for 1 hour to
double

After an hour, take the dough out, deflate it,
divide it into 12 portions and roll each one into a ball and keep this near
each other on a greased tray. Since I wanted some giant buns I divided it into
six and believe me you can eat not more than one this size

Again cover these shaped buns loosely and let it
rise for another hour

At the end of an hour, preheat the oven to 180C

Brush the buns with milk

Bake it for 20-25 minutes or till it starts to brown
on the sides

Transfer it to a wire rack to cool

Brush the hot buns with butter

Serve warm with bhaji!

Does it not look delicious??!!