Irresistible Mumbai Bun Maska: Soft, Buttery Buns from an Iconic Irani Café
2 hours 35 minutes
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About Irresistible Mumbai Bun Maska: Soft, Buttery Buns from an Iconic Irani Café
Transport yourself to a bustling Mumbai morning with the simple joy of homemade Bun Maska. Imagine soft, fluffy buns generously slathered with rich, creamy butter – a taste of pure indulgence awaits.This easy recipe captures the nostalgic charm of Irani café culture, perfect for a cozy breakfast or leisurely brunch. Experience the magic of this iconic Mumbai treat in your own kitchen.
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Recipe Time & More
Prep2 hours 10 minutes
Cook25 minutes
Total2 hours 35 minutes
Ingredients
For the Dough
- 3 cup All-Purpose Flour maida
- 3 tbsp Milk Powder
- 1/8 tsp Salt or to taste
- 2 tbsp Yeast instant
- 1 tsp Sugar
- 1 cup Milk warm
- 1/4 cup Oil
For the Topping and Filling
- 1/4 cup Milk for milk wash
- 2 tbsp Sesame Seeds
- 1 cup Butter or whipped cream, softened, white
Instructions
- In a large bowl, combine the all-purpose flour, milk powder, salt, and oil.
- In a separate bowl, dissolve the sugar in warm milk. This helps activate the yeast.
- Sprinkle the yeast over the warm milk mixture and let it stand in a warm place for about 5-10 minutes, or until frothy. This indicates that the yeast is active.
- Add the yeast mixture to the dry ingredients and knead until a smooth, elastic dough forms. If the dough is too dry, add a little more warm milk or water, one tablespoon at a time.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Punch down the risen dough to release the air. Divide the dough into 8 equal pieces.
- Shape each piece into a smooth ball. Then, roll each ball into a rectangle, fold it in half, and roll it into a cylinder.
- Place the shaped buns on a baking sheet lined with parchment paper.
- Brush the buns with milk wash and sprinkle with sesame seeds.
- Let the buns rise for another 30-45 minutes in a warm place.
- Preheat oven to 350°F (180°C).
- Bake for 25-30 minutes, or until golden brown.
- Let the buns cool completely before slicing them horizontally and spreading generously with softened white butter or whipped cream.
Recipe Notes
Good To Know
- For extra authenticity, brush the buns with a little milk and sprinkle a pinch of sugar on top just before baking to create a slightly glossy, sweet crust reminiscent of Irani café buns.
- If you want a richer flavor, swap half of the oil in your dough for softened unsalted butter—this creates a more decadent, melt-in-the-mouth bun.
- Slice and lightly toast the buns before slathering with butter to add a delightful crunch that contrasts beautifully with the soft crumb inside.
- For an elevated café experience, serve your Bun Maska with a side of homemade or store-bought orange marmalade or fruit preserve, which complements the salty-sweet butter perfectly.
Expert Tips
- Use high-quality unsalted butter for the best flavor and texture in your Bun Maska. European-style butter with a higher fat content is recommended.
- Don't overbake the buns. They should be golden brown and spring back lightly when touched. Overbaking will result in a dry bun.
- For a softer bun, wrap them in a clean kitchen towel as soon as they come out of the oven. This will trap the steam and keep them soft.
Storage Instructions
- Store leftover buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze the buns for up to 2 months. Thaw overnight in the refrigerator before serving.
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Recipe Nutrition
Calories: 257kcalCarbohydrates: 37gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 36mgFiber: 1gSugar: 3g
Zeenath Amaanullah
Articles: 92
5 Comments
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Looks so wonderful! Thanks for posting.
Such a flavorful dish! Can’t wait to taste it.
I’m loving this recipe already!
I’m excited to try this recipe!
Such a scrumptious dish! Thank you.