Oat Turmeric Mini Buns.

There is something beautiful about these yellow buns. They remind me of sunshine and winter afternoons. Such warmth thinking about them.To read about the numerous benefits of Turmeric (Haldi) please see my earlier post on Golden Milk. Benefits of Turmeric

Oat Turmeric buns with a nigella seeds

Makes 14-16 mini buns

Ingredients:

• 2 tsp turmeric powder

• 3 tsp dry active yeast

• 2 cups warm water

• 2 tbsp honey

• 200 g oat (rolled oats)

• 300 g bread flour

• 2-3 tbsp olive oil

• 1 tbsp nigella seeds

• 1 tsp salt

• 1/4 tsp black pepper

Method:

1. Soak oats and nigella seeds (preferably overnight or at least 2 hours) with 1 cup warm water.

2. In a small bowl, mix the turmeric powder with olive oil and add black pepper. This will activate the Turmeric and allow body to absorb it. Set aside.

3. In a big bowl mix the yeast and 1/2 cup of the bread flour, then add 1/2 cup warm water. Let it be for about 10-15 minutes, until bubbly and foamy on top. This helps to activate the yeast.

4. Then add the honey, salt and the turmeric paste to the bowl, whisk the ingredients well and now add the rest of the flour and then add the oat mixture.

5. Use a fork to mix the ingredients, it may need 1/2 cup – 1 cup more water. Slowly add water and mix until the dough is wet and sticky.

6. Transfer the dough to a clean surface and knead the dough by hand at least for 10 minutes. Oil your hands and knead the dough. It should stop feeling sticky after 3-4 minutes of kneading.

7. If the dough is too sticky, lightly flour your hands and work the dough. The dough should feel soft, wet and mildly sticky.

8. After kneading make a round ball, place the dough in a well greased bowl and cover with plastic wrap. Let it rise for 2 hours or until double in size.

9. Take the dough out, punch the dough down and knock the air out and place on a lightly floured surface. Roll the dough in to a rope shape and using a knife cut the dough equally into 16 pieces.

10. Shape the dough pieces into balls and place them in well oiled cupcake or muffin tins. This is the easiest way to make buns. This help to retain shape at the time of rising.

11. Place a wet cloth on top of the buns or loosely cling wrap it (to prevent the buns from drying out). Set aside for about 1 hour, or until double in size.

12. When about 40 minutes have passed of the second rise it’s time to start your oven. Preheat to 190C.

13. Once the buns have risen, brush them lightly with egg wash (or melted butter if making vegan) and then sprinkle nigella seeds and rolled oats on it.

14. Bake the buns in the oven for about 15-20 minutes or until golden-brown on top.

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