Bun Maska | How to make Maska Pav

Bun Maska is a popular bread served at Iranian cafes in Mumbai. The bun is a soft bread, while maska is homemade makhan or butter. Serve it with desi/Indian Milk tea.

Check out this weeks blogging tip above the recipe.

Bun Maska is one of the ultimate tea-time snacks. With a spread of flavored homemade butter, it is like a match made in heaven.

Soft, buttery with a hint of sweetness, it pairs well with Indian masala tea.

Similar Recipes:

Homemade butter | Makan | White butter

Soft buttery rolls | pavs

Soft buttery Garlic rolls

Things are definitely no easy this year with quarantine, lockdown, and all the things that are going around.

While we stay home and pray that life returns back to normal, the way to stay sane is doing things that you love.

Baking to me is relaxing and calming and for many of you I believe.

The maska pav recipe is not only easy but the ingredients are easily available even in the current situation.

So why don’t we bring smile to our loved ones faces 🙂

Maska Pav Ingredients

How to make bun mask at home – Step-by-Step recipe with images

1: Add warm water + sugar + yeast to a mixing bowl. (I heated water in the microwave for 40 seconds)

2: Mix well and allow to sit for 10 minutes or until the mixture foams.

3: Meanwhile, in another bowl, whisk 4 cups all-purpose flour (reserve 1/2 cup for later) + salt + milk powder and keep aside.

4: Add the dry ingredients to the yeast mixture and knead for about 6 to 10 minutes until soft dough forms.

5: Additionally, you can add a few tablespoons of flour as needed from the reserved 1/2 cup as needed. (Dough will be sticky, but it will be workable once you add the butter)

6: Now add the soft butter and knead till soft.

7: Toss in the candied fruits, knead, and bring it together into a ball.
After that, cover the bowl with a damp cloth and let it rest till the dough almost doubles. It might take about 1 and 1/2 hours, depending on the temperature of your place (A turned off over with lights on, is a perfect place for proofing the dough).

8: Once it doubles, punch down lightly and transfer onto a lightly floured work surface.

9: With a knife or pastry cutter, divide it into 8 equal parts.

10: Take a portion in your hand, flatten it gently and fold the outer edges inwards. It will be rough on one side. When you flip over, the other side will be smooth.

11: Line a baking tray lined with parchment paper or lightly grease with oil. Place the rolls on the sheet, the smooth side on top, and press it gently with the palm of your hand to flatten it slightly. Repeat with remaining rolls.

12: Cover with a light kitchen cloth and place it in a warm place for about 30 to 45 minutes till it almost doubles.

13: Gently brush milk on the top and sides and bake it in the oven at 175 Degrees Celsius | 350 Degrees Fahrenheit for 20 to 25 minutes or till its golden brown.

How to serve Bun Maska:

Once it is out of the oven, brush some melted butter on top for a beautiful shiny golden color.

Serve it warm.

Slice and spread some fresh homemade butter. Flavor your homemade butter with salt, sugar, or honey for that added flavor.

P.S: THIS WEEKS BLOGGING TIPS

A cinemagraph is a combination of photo and video in which only one part of the image moves in a loop. You can create gifs and fun videos using this concept.

Check out How to create a cinemagrah in photoshop:

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Maska Pav

Prep Time

15 mins

Cook Time

25 mins

 

Bun Maska is a popular bread served at Iranian cafes in Mumbai. The bun is a soft bread while maska is homemade makhani or butter. It is served with desi/Indian Milk tea.

Course: Appetizer

Cuisine: Indian

Keyword: bun maska, how to make bun maska, irani bun maska, maska pav

Servings: 8 buns

Ingredients

• 1 and 1/2 cup warm water
• 1/4 cup sugar
• 1 tablespoon yeast
• 4 and 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 cup milk powder Refer notes for substitution
• 3 tablespoons butter unsalted and at room temperature
• 1/2 cup tutti frutti | candied fruits
• Milk for brushing

Instructions

1. Add warm water + sugar + yeast to a mixing bowl. (I heated water in the microwave for 40 seconds)
   
2. Mix well and allow to sit for 10 minutes or until the mixture foams.
   

3. Meanwhile, in another bowl, whisk 4 cups all-purpose flour (reserve 1/2 cup for later) + salt + milk powder and keep aside.

   
4. Add the dry ingredients to the yeast mixture and knead for about 6 to 10 minutes until soft dough forms. Add a few tablespoons of flour as needed from the reserved 1/2 cup as needed. (Dough will be sticky, but it will be workable once you add the butter)
   

5. Now add the soft butter and knead until soft.

   

6. Add the candied fruits, knead, and bring it together into a ball.

   
7. Cover the bowl with a damp cloth and let it rest till the dough almost doubles. It might take about 1 and 1/2 hours, depending on the temperature of your place (A turned off over with lights on, is a perfect place for proofing the dough).
   
8. Once it doubles, punch down lightly and transfer onto a lightly floured work surface.
   
9. Divide it into 8 equal parts.
   
10. Take a portion in your hand, flatten it gently and fold the outer edges inwards. It will be rough on one side. When you flip over, the other side will be smooth.
    
11. Line a baking tray lined with parchment paper or lightly grease with oil. Place the rolls on the sheet, the smooth side on top, and press it gently with the palm of your hand to flatten it slightly. Repeat with remaining rolls.
    
12. Cover with a light kitchen cloth and place it in a warm place for about 30 to 45 minutes till it almost doubles.
    
13. Preheat the oven to 350 Degrees Celsius | 175 Degrees Fahrenheit.
14. Gently brush milk on the top and sides and bake it in the oven for 20 to 25 minutes or till its golden brown.
    
15. Once it is out of the oven, brush some melted butter on top for a beautiful shiny golden color.

16. Serve warm. Slice and spread some fresh homemade butter. Flavor your homemade butter with salt, sugar, or honey for that added flavor.

Recipe Notes

Milk powder substitute: Add 1/4 cup of milk and reduce the water to 1 and 1/4 cup. Add milk and water and mix with yeast and sugar and follow the directions.