-by Bubbly Nanda buns
Ingredients :
(for the dough)
- Flour – 250g
- Water – 125ml
- Yeast – 10g
- Salt – 1tbsp
- Sugar – 1tbsp
- Butter – 20g(at room temperature)
- Oil – 1tsp
- Milk – 2tbsp
(for the stuffing)
- Onions – 2
- Cottage cheese – 250g
- Salt(as per taste)
- Pepper(as per taste)
- Tomato ketchup – 2 tbsp
- Mozzarella cheese – 50g(grated)
Method :
• In a bowl, take flour and in the centre, add water, yeast, sugar & salt. Wait for a minute and mix it with a spatula to make a soft dough. (add more water if needed)
• Put the dough on a clean surface. Knead it for 10 minutes by stretching and then rolling it together.
• Add butter to the dough and knead again for 2-3 minutes. The dough should be smooth and soft.
• Now put the dough in the same pot and cover it with a cling foil or damp muslin cloth. Let it rest for 25 minutes.
• Meanwhile, put a pan on medium heat and saute the chopped onions in butter (caramelised onions).
• When the onions cool down, add the cottage cheese, salt, pepper and tomato sauce. Mix it together.
• Make even sized balls from the dough and flatten them.
• Put the mixture in the centre and put mozzarella cheese on it; shape them again into balls with the stuffing in the centre.
• Arrange the balls on a greased tray. Let them rest for 30 minutes.
• Brush them with milk and bake for 20 – 25 minutes at 200° F.
• Take the tray out and brush the freshly baked stuffed buns with butter and serve.

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