Indian Sweet Buns: Golden and Buttery Treats
Soft, sweet, and bursting with buttery goodness – that’s what Indian Sweet Buns, or Bun Maska, are all about. They are commonly found in Indian bakeries and cafes and are perfect for enjoying with a hot beverage. This recipe makes them easy to whip up at home, perfect for a satisfying breakfast or anytime treat.
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Let me introduce you to Indian Sweet Buns, a snack that I always cherish. Popular in Indian bakeries and cafes, these buns offer a delightful combination: soft, enriched dough with a touch of sweetness and a generous slather of butter.
The buttery layer adds a touch of richness and a contrasting salty note, perfectly complementing the sweet dough. What I love most about them is their simplicity; they’re easy to make yet so satisfying to enjoy.
To enjoy them at their best, I suggest warming them up slightly and pairing them with a hot cup of tea or coffee. The combination of warm, buttery buns and a steaming beverage is pure bliss. While simple no-knead yeast bread is great to start the day, these are perfect for some indulgence.
Ingredients
All-Purpose Flour: This is my go-to flour for these buns. It provides the right balance of structure and tenderness. For a slightly chewier texture, you can substitute a small portion (about 25 grams) of the all-purpose flour with bread flour.
Instant Yeast: I prefer instant yeast for its convenience. It eliminates the need for proofing the yeast separately, making the recipe quicker and easier. If you only have active dry yeast on hand, be sure to activate it first by combining it with warm water and a pinch of sugar.
Milk: Whole milk adds richness and flavor to the dough. You can substitute low-fat or skim milk, but the buns may turn out to be slightly less flavorful and less tender.
Butter: High-quality, unsalted butter is a must! It enriches the dough and becomes the star of the “maska” topping. Don’t skimp here – the good stuff makes all the difference in taste and texture.
Tutti Frutti: This is a bonus ingredient! I love the pop of color, sweetness, and chewy texture it adds. Feel free to leave it out or swap it with your favorite dried fruit, such as raisins, cranberries, or apricots.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In the bowl of the stand mixer, whisk together the flour, sugar, salt, and instant yeast. Add the lukewarm milk and mix on low speed until everything is incorporated. Gradually increase the speed to medium and knead until the dough becomes smooth and elastic. Add the softened butter to the dough and continue kneading for another 1-2 minutes until the butter is fully incorporated and the dough becomes shiny. Add the chopped Tutti Frutti to the dough bowl. With the dough hook attachment on low speed, mix the dough just until the Tutti Frutti is evenly distributed throughout.
Step 2: Transfer the dough to a clean surface and lightly grease the stand mixer bowl. Transfer the dough back to the greased bowl, turning it to coat. Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place for 1-2 hours or until doubled in size.
Step 3: Punch down the dough and transfer it to a lightly floured surface. Divide the dough into 8 equal pieces. Shape each piece into a ball. Place the balls on a greased baking sheet, leaving space between them for rising. Cover the baking sheet loosely with plastic wrap or a damp cloth and let the buns rise for another 30-45 minutes or until they become puffy.
Step 4: Brush the tops of the buns with melted butter and sprinkle with a little extra sugar for a sweeter crust (this step is optional). Bake in preheated oven at 350℉ for 20-22 minutes or until golden brown.
Step 5: Remove the buns from the oven and let them cool on a cooling rack.
Expert Tips
- Slightly warm milk (around 105°F) activates the yeast effectively, leading to a good rise in the dough. Avoid using very hot milk, as it can kill the yeast.
- Start the stand mixer on low speed and gradually increase to medium. Aim for a smooth and elastic dough, but avoid over-kneading. About 5-6 minutes on medium speed should do the trick.
- A warm and dry spot is key for the dough to rise. You can place it in a turned-off oven with the light on or cover it with plastic wrap and let it rise in a warm spot in your kitchen.
- Watch those buns while they bake! They’re done when they’re golden brown on top and sound hollow when you tap the bottom.
- If you’re using Tutti Frutti or other dried fruit, toss them in with the dough during the last minute of mixing on low speed. This helps prevent them from sinking to the bottom.
- After cooling completely, store the buns in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze individually wrapped buns in a freezer-safe container for up to 2-3 months.
Serving Suggestions
Tea Time Snack: For an indulgent snack, pair these buns with a piping hot cup of masala chai or your favorite tea. The buns’ rich buttery flavor complements the tea’s aromatic spices, creating a perfect balance of flavors. Take a trip around the globe and sip these 20 types of coffee favorites from around the world.
Breakfast Treat: Start your day on a sweet note by serving these buns for breakfast. Spread a dollop of butter or your favorite jam on top of a warmed bun for a quick and satisfying morning meal. Pair it with this plastic chutney for added sweetness!
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Equipment
Ingredients
Dough:
For Brushing:
- Melted butter
- Sugar for sprinkling
Instructions
Make the dough:
- In the bowl of the stand mixer, whisk together the flour, sugar, salt, and instant yeast. Make a well in the center and add the lukewarm milk.
- Using the dough hook attachment, mix on low speed until everything is incorporated. Gradually increase the speed to medium and knead for 8-10 minutes or until the dough becomes smooth and elastic. If the dough feels too sticky, add 1 tablespoon of flour at a time until it pulls away from the sides of the bowl but remains slightly soft.
- Add the softened butter to the dough and continue kneading for another 2-3 minutes until the butter is fully incorporated and the dough becomes shiny.
- Stop the mixer. Add the chopped Tutti Frutti to the dough bowl. With the dough hook attachment on low speed, mix the dough just until the Tutti Frutti is evenly distributed throughout.
First rise:
- Transfer the dough to a clean surface and lightly grease the stand mixer bowl. Transfer the dough back to the greased bowl, turning it to coat. Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place for 1-2 hours or until doubled in size.
Shape and second rise:
- Punch down the dough and transfer it to a lightly floured surface. Divide the dough into 8 equal pieces. Shape each piece into a ball. Place the balls on a greased baking sheet, leaving space between them for rising.
- Cover the baking sheet loosely with plastic wrap or a damp cloth and let the buns rise for another 30-45 minutes, or until they become puffy.
Bake and serve:
- Preheat the oven to 350℉.
- Brush the tops of the buns with melted butter and sprinkle with a little extra sugar for a sweeter crust (this step is optional). Bake the buns for 20-22 minutes, or until golden brown.
- Remove the buns from the oven and brush them with more melted butter while still hot. Serve warm.
Notes
- Slightly warm milk (around 105°F) activates the yeast effectively, leading to a good rise in the dough. Avoid using very hot milk, as it can kill the yeast.
- Start the stand mixer on low speed and gradually increase to medium. Aim for a smooth and elastic dough, but avoid over-kneading. About 5-6 minutes on medium speed should do the trick.
- A warm and dry spot is key for the dough to rise. You can place it in a preheated oven (turned off) with the light on or cover it with plastic wrap and let it rise in a warm spot in your kitchen.
- Watch those buns while they bake! They’re done when they’re golden brown on top and sound hollow when you tap the bottom.
- If you’re using Tutti Frutti or other dried fruit, toss them in with the dough during the last minute of mixing on low speed. This helps prevent them from sinking to the bottom.
