Mawa Stuffed Bun | Eggless Thengai Bun Recipe
Very delicious 100% whole wheat mawa stuffed buns are perfect bakery-style sweet buns. You can enjoy them as an evening snack with a hot cup of tea. These eggless buns are mildly sweetened and stuffed with homemade mawa and dry fruit filling.
Ingredients
For stuffing
- 100 gm mawa or khoa (homemade)
- 1 tbsp desi khand
- 2 tbsp chopped almonds
- 2 tbsp chopped walnuts
- 2 tbsp chopped raisins
For proffing yeast
- 1 tsp instant dry yeast
- 1 tsp desi khand
- 60 ml warm water
For making dough for buns
- 200 gm whole wheat flour
- 2 tbsp desi khand
- 1 pinch salt
- 2 tbsp + 2 tsp unsalted butter(for greasing)
- 100 ml warm milk
- 30-40 ml warm water
Instructions
For proofing yeast
- In a bowl add 1 tsp yeast, 1 tsp khand and 60 ml warm water. Mix and cover the bowl. Leave it aside for 5-10 minutes.
For making dough for buns
- In a big bowl add whole wheat flour, 2 tbsp khand, pinch of salt, mix them once and make a pit in the middle.
- Now add yeast mixture, warm milk and make a soft and sticky dough. Add water if required.
- Cover the bowl and keep it aside for 10-15 minutes.
- After 15 minutes, add 2 tbsp unsalted butter and mix well with the dough. Knead and fold the dough for 5-7 minutes or till it becomes smooth & non sticky.
- Now add 1tsp butter to grease the bowl. Make a ball of the dough and put in the greased bowl. Cover the bowl with cling film and leave it aside at a warm place for 50-60 minutes or till it becomes double in size. It took around 1 hour 10 minutes to get double in size.
- Once the dough becomes double, punch it down and knead for few seconds.
- Divide the dough into 6 equal size balls and make rounds of them. Put them in a plate, cover with a towel and leave aside for 10 minutes.
Preparation of stuffing
- In a pan add mawa and roast it for 1-2 minutes on low flame. Now add 1 tbsp khand to it and cook till it dissolves.
- Then add chopped dry fruits and mix well, cook for a minute. Switch off the flame and let it cool completely.
Making of stuffed buns
- Grease a cookie sheet with butter and keep it aside.
- Preheat the oven at 180 degrees Celsius with both the rods on for 12-15 minutes.
- Now take a dough ball and stretch it with hand into a circle of 3-4 inch diameter. Add 2 tbsp stuffing in the centre and close the ends nicely. Gently spread it.
- Place it on the greased cookie sheet. Make all the buns in the same manner. Keep a distance of 2-3 inch inbetween the buns.
- Cover them and keep aside for 30-40 minutes.
- Then gently apply milk wash on the top of buns and sprinkle some sesame seeds.
- Place the cookie sheet in the preheated oven. Bake them for 15-20 minutes or till the top becomes golden. Take them out from the oven.
- Immediately transfer them on a cooling rack. Apply some butter on the top and let them cool completely. ENJOY!
Notes
1. Like any baking procedure, preheat the oven for at least 10-15 minutes before baking.
2. Bake them on the middle rack with both rods on.
3. You can try it with some different fillings like paneer, cream cheese, coconut, dry berries, etc.
4. Store them in an airtight container. Keep them refrigerated as we are using mawa a dairy product, perishable at room temperature. They stay good for about 4-5 days in the refrigerator.
5. Leftover buns should be refrigerated and microwaved for a few seconds before serving.
6. They taste best when served slightly warm.