- Maida/All purpose flour - 2 cups
- Butter - 4 tsp softened
- Sugar - 2 tbsp
- Yeast - 2 tsp
- Milk powder - 2 tbsp
- Salt - 1 tsp
- Milk - 1 cup
- 1 tsp butter and 1 tbsp Milk to brush the bun
Warm the milk and add the yeast and sugar to the milk , stir and keep aside to activate yeast .(Use warm milk not hot milk)
place the maida ,salt and milk powder on the counter top , make a well in the center and add the milk yeast mixture to it.
Slowly incorporate the liquid into the flour - the mixture will seem very wet , that is how it is supposed to be .
knead /mix this sticky mixture by pressing it on to the counter and scraping it back with a dough scraper or a flat wide spatula - Add the butter in 2 batches while kneading/mixing the dough.
Do not add any extra flour - This dough needs to be kneaded for 10-15 minutes . By then the gluten will develop and it will become less sticky and form a ball .
Form the dough into a ball and keep in a covered container to raise for 1 hour .
After an hour punch it down and knead for a minute .
Cut into 4 equal parts or more if you want smaller buns (makes 4 big buns )
Place it on your baking tray - leave a lot of space in between each bun , it will expand considerably during the next rising and baking .
keep it in a warm place covered with a dome lid (or in your turned off oven with a cup of hot water in the lower rack to prevent it from forming a skin.)
Allow to raise for 1 hour .
Preheat oven to 200 degrees.
Brush the top of the buns with milk and sprinkle sesame seeds on top if you are using it .
Bake for 13-15 minutes rotating it half way .
Take out of the oven and brush with butter .
Cool on a wire rack and use.
This bun is very soft and light .