Beetroot buns..
Ingredients
For the beetroot dough
- 2 cups All purpose flour/Maida
- 90 g Beetroot slices
- 1 tsp Instant dry yeast
- 2 tsp Sugar
- 1 tsp Salt
- 3/4 tbsp Oil
- 1 cup Water
- 2 tbsp Dry fruits soaked in wine /fruit juice
For the plain dough
- 1 cup All purpose flour/Maida
- 1 tbsp Honey
- 1/2 tsp Salt
- 1/2 tsp Instant dry yeast
- 2 tsp Oil
- 1/2 Water
- 1 tbsp Sesame seeds
Directions
For the beetroot dough
Pre heat the oven at 140 degrees C. Slice the beetroots thin.
Line a rectangular tin with parchment sheet. Drizzle a tbsp of oil on the beetroot if required . Bake them for 40 mins. Remove it from the oven and grind it into smooth paste without adding water.
In a bowl, mix all the ingredients except water and oil.
Add water.
Knead it for 6 minutes.
Add oil.
Knead it for another 3-4 mins.
Shape it into a ball.Apply oil .Place the dough in a well oiled bowl.
Cover it with cling film.Keep it in a warm place. Let it rise.
For the plain dough
Mix all the ingredients except water and oil.
Knead the dough for 6 minutes.
Add oil .Knead for another 3-4 minutes.
Shape it into a ball and cover it with cling film.
Let it double in volume. Then punch down the dough.Knead it for a minute or two. Divide it into 9 equal parts.
After it is risen , punch down the dough.
Knead it for a minute or two.
Add the dry fruits after draining the liquid.
Divide it into 9 equal portion.
Shape it into a ball.
Seal the edges.
Place it in a well oiled 9” square tin.
Let it proof.
Meanwhile pre heat the oven at 180 degrees C.
Now brush the top of the dough with water and sprinkle sesame seeds.
Cover it with aluminium foil and place it in the oven and bake at 180 degree C for 15-17 minutes.
Take the tin out of the oven .
Discard the aluminium foil.Apply salted butter.
Place it back in the oven and bake for 5-7 minutes.
Remove from the oven and apply butter liberally.
