These Pav are very soft 😋😋😋
Goes very well with a Tangy Pavbhaji or hot Cup of Tea, Coffee...
The nice part is when they were baking the house was full of a nice aroma....☺️☺️☺️
*Warm Milk .... ¾ Cup
*Active Dry Yeast....1 tsp
*Salt ..3/4 tsp
*Butter...2 tbspn for dough
*Butter.... 1 tbspn for
*In a Pan Add 3/4 th Cup warm milk ( not hot milk) , add 1 tsp sugar and 1 tsp active dry Yeast.
*Mix properly, cover and let it rest for 5 minutes, so that Yeast activates.
*After 5 minutes you will find bubbles on the surface, if not keep till bubbles come.
*Take a broad based Pan or Plate
add this fermented Milk.
*Add 2 cup Maida, ¾ tsp Salt and mix properly.
*Mix properly, make a nice dough.
Then add Milk gradually, I have added 2 tbspn Milk. Knead for 5 minutes. It will become a very sticky dough.
*Knead to a smooth and soft dough.
*Then add 2 tbsp butter and keep kneading till dough becomes non sicky but soft.
*I have kneaded it for 20 minutes.
*After that make a nice dough by folding all the sides to the bottom.
This is called Tucking. This gives a nice non wrinkle shape.
*Let it cover and rest for 1 hour in a warm place to rise.
*After 1 hour, the dough becomes double, indicating it is well poofed.
*Once again punch/ knead the dough to remove bubbles.
*Divide the dough in 9 equal size balls, tuck them properly.
*In a baking tray, place the butter paper, grease it with Ghee or Butter.
Place the balls over it, and cover with a moist cloth for 20 minutes.
They will double in size, in 20 minutes, if not let them get double.
*Preheat the oven at 180 degree.
*Brush the dough with milk gently.
*Place the tray into the preheated oven and bake at 180 degree celcius for 20 minutes, or until the Bun turns golden brown from top.
*It took me 20 minutes to get golden brown colour.
*Rub with Butter for shining and cover with a damp cloth for Five minutes.
*Remove out of baking tray and let them cool.
*Have it with Tea, Coffee at Breakfast or evening.
Let's see the detailed Recipe on the following link...