Name: Egg Stuffed Bun Recipe
Total time: 240 min
Yield: 4
Cuisine: Indian

Protein

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Fiber

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Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

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Vitamin B6

Vitamin B9

Vitamin B12

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Vitamin E

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Magnesium

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Vitamins & Minerals

Egg Stuffed Bun is a delicious Indian recipe served as a Snacks.

How to make Egg Stuffed Bun Recipe

Niya

Crawler

Indian

<p>Egg Stuffed Bun is a delicious Indian recipe served as a Snacks.</p>

Eggetarian

medium size onions, finely chopped

curry leaves

red chilli powder

turmeric powder

pepper powder

boiled eggs, cut into cubes or any desired shape or 1/2 boiled and shredded chicken pieces

Salt

For the yeast

Warm Water

active dry yeast

For the dough

2 cups all purpose flour

Butter

milk + extra 3 tsp milk

egg, beaten well

extra butter

Milk

Dilute 1 tsp. active dry yeast with 5 tbsp warm water and 3 tsp sugar. Gently stir well. Let it stand for 15 minutes, until it fermented and doubled in quantity. 

step 1

 Heat oil in a pan. Add chopped onion and fry till golden colour. 

step 2

 Add curry leaves and fry for 1 - 2 minutes. 

step 3

 Add red chilli powder, turmeric powder and pepper powder. Stir well on a low heat for 2 minutes until well combined with onions. 

step 4

 Add boiled egg pieces or shredded chicken pieces and salt to taste. 

step 5

step 6

 Cover and cook on a low heat for 7 minutes until all the ingredients are well combined. 

step 7

step 8

 Melt 2 tsp butter in 50 ml medium hot milk and keep aside. 

step 9

 Beat 1 small egg with 1 tsp milk and keep aside for final stage of baking (egg wash). 

step 10

 Place 2 cups of flour in a large bowl (or first add 1.5 cups of flour and later adjust with remaining 1/2 cup flour), and stir in salt. 

step 11

 Make a well in the centre, and pour 50 ml milk - butter mix, fermented yeast mixture and beaten egg. 

step 12

step 13

 Sprinkle extra 1 - 3 tsp of reserved milk if required until you have a soft moist dough that can be handled well and soft. Turn out onto a floured surface, and knead for at least 10 minutes (make an extra soft dough). 

step 14

 Return to the bowl, cover with a wet towel and let rise until doubled in size, about 1 to 1.5 hours. 

step 15

step 16

step 17

 Turn onto a floured surface; cover and let rest for 15 minutes. 

step 18

step 19

 Divide dough into 8 parts. Shape each into a round bun / ball. Repeat with remaining dough. 

step 20

 Make cup shape of each bun (fill like aloo paratha) and carefully stuff 1 - 2 tbsp filling - do not fill too much of the filling and again make a perfect ball and place it over the greased baking sheets. 

step 21

 Cover it and let it rise in a warm place until doubled, for about 30 minutes. 

step 22

step 23

 Preheat oven at 375 degrees F or 190 degrees C. 

step 24

 Beat egg with 1 tsp milk; brush over rolls. 

step 25

 Sprinkle white sesame seeds if required. 

step 26

 Bake at 375 degrees F or 190 degrees C for 18 - 22 minutes or until golden brown. 

step 27

 Remove from pan to a wire rack to cool. Serve with any accompaniment of your choice. 

step 28

step 29

step 30

step 31

 Spoon 1 tbsp mince mixture into centre of each pastry round. 

step 32

 Fold pastry in half to enclose mixture, folding edges over to seal. 

step 33

 Press lightly to encourage sealing. Repeat with the rest of the dough. 

step 34

 Cover with a towel and allow rolls to rise 30 to 45 minutes. 

step 35

step 36

 Beat egg with 1 tsp milk; brush over rolls. Sprinkle white sesame seeds if required. Bake at 375 degrees F or 190 degrees C for 18 - 22 minutes or until golden brown. Remove from pan to a wire rack to cool. Serve with any accompaniment of your choice. 

Egg Stuffed Bun Recipe

ingredients serve

Ingredients for Egg Stuffed Bun Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals