Wednesday, 14 May 2014

Bun Muska


There are times when I make something and it is really so yummy I post them in my personal Facebook, so two weeks ago when I baked these Buns which were totally unknown to me I posted the picture and Sra commented that Muska bread was really famous in Hyderabad and I was like really... so I did a search on the net and found out Indeed it was famous there and also very famous in the Iranian Cafe's in Bombay / Mumbai.


From what I read online it goes like this, when the Iranian Zoroastrains fled from Iran , the parsi community helped then when they were in India.
And that is why there are lots of Iranian cafe's in Mumbai and these cafe used to be were they got together for a hot cup of tea with these Muska Buns.



Muska Buns ( Recipe Source) Makes 8 buns

350 gm / 2 3/4 cups plain flour ( I used white bread flour)
1 1/4 tsp dry yeast
50 gm / 1/4 cup sugar
150 gm / 2/3 cup milk, heated up to just below boiling point, then cooled to room temperature. ( Tip in the book do it before you go for sleep and when you get up it will be ready to use for making the dough)
8 gm / 2 tsp salt
50 gm / 3 tbsp of butter cubed at room temperature

Glaze:
1 egg beaten
1 tbsp of water
pinch of salt
pinch of sugar

Decoration :
Mixed sesame seeds

Method: ( I uses my Kitchen Aid for mixing) but I am givin the recipe from the book and they did the dough by hand)
Put the flour into a big mixing bowl and make a well in it.
Sprinkle in the yeast and the sugar and then pour the cooled milk. Flick flour over the well to close it and cover. Allow to rest for 1 hour.
After it has rested, add the salt and the egg and bring the ingeidients together in the bowl.
Turn the dough out onto the counter and knead it well for 10 minutes.  Then add the butter and knead for another 10 minutes. Put the dough back into the bowl, cover and allow to rest for 2 hours or till the dough has doubled)
After that gently pull the dough out onto an unfloured surface.

Shaping:
Divide the dough into 8 egual portions and shape them into tight balls. ( In the book they have give a special method, but you can use what ever method you want to use)
Place the balls on the prepared baking sheet ( I use baking paper on the baking tin).
Cover with a dry tea towel and allow to rest for 45 minutes.
Preheat the oven to 220°c ( 425°F) Gas 7.
In my oven I used 175°c. So I guess it depends on your own, I have a fan oven.
Beat the ingredients for the glaze together and brush each bun liberally with it.
Sprinkle the sesame seeds on top and pop them in the preheated oven.
Bake for 20 minutes. ( I covered my buns loosley with foil after 12 minutes as it was getting brown too fast)
Remove from the oven and cool completely on a wire rack.

Eat with a lashing of butter and hot , sweet milky tea.
Sending this to Yeastspotting.


7 comments:

Angie Schneider said...

Beautiful! They remind me of brioche buns.

Priya Suresh said...

Those buns are simply gorgeous and the cup of coffee makes me drool here.

Gloria Baker said...

Beautiful Finla! I love these buns!

sra said...

I think the tea-bun snack that many tea stalls in India serve springs from this. I remember once when my friend asked for bun with her tea, here, the guy put some butter and jam on it and gave it to her. And stores sell buns here calling them tea buns.

sra said...

I think the tea-bun snack that many tea stalls in India serve springs from this. I remember once when my friend asked for bun with her tea, here, the guy put some butter and jam on it and gave it to her. And stores sell buns here calling them tea buns.

sra said...

I think the tea-bun snack that many tea stalls in India serve springs from this. I remember once when my friend asked for bun with her tea, here, the guy put some butter and jam on it and gave it to her. And stores sell buns here calling them tea buns.

Gloria Baker said...

I love these buns look delicious Finla!!