Holi Special Natural Coloured Mini Buns

Name: Holi Special Natural Coloured Mini Buns
Total time: 2400 s
Yield: 10-12 servings
Cuisine: Indian
Ingredients: 600 gms maida; 25 gms active dry yeast; 1 tbsp sugar; 1 cup lukewarm water; 2 cups lukewarm milk; 5 tbsp ghee; 3 tbsp olive oil; 1 tsp salt; 2-3 tbsp plain water; 3/4-1 tsp haldi powder; 100 gms spinach; 1 beetroot 🫜; 2 tbsp butter 🧈

Bina Anjaria @bina_anjaria_123

#CAS
Week 4

Nothing better than the aroma of freshly baked homemade buns.
After immense research, trial and error and practice finally I learnt to make bread at home.
This time I have used natural colours f haldi,palak and beetroot and made the cut little Colourful Mini Buns for Holi.

#CAS
Week 4

Bina Anjaria @bina_anjaria_123

#CAS
Week 4

Saved

Ingredients

40 minutes + prep and proofing time

10-12 servings

600 gmsmaida
25 gmsactive dry yeast
1 tbspsugar
1 cuplukewarm water
2 cupslukewarm milk
5 tbspghee
3 tbspolive oil
1 tspsalt
2-3 tbspplain water
3/4-1 tsphaldi powder
100 gmsspinach
1beetroot 🫜
2 tbspbutter 🧈

Saved

Steps

40 minutes + prep and proofing time

1

First, ready all the ingredients. Sieve 600 gms maida and keep 100 gms maida aside for later use. Wash,chop and blanch the palak.
2

Refresh with cold water.Squeeze extra water and make green spinach puree in mixie. Boil beetroot 🫜 and puree it.
3

These purees and haldi are the heroes of this recipe. These are our natural colouring agents.
4

In lukewarm water dissolve the sugar and mix in Active dry yeast. Cover and rest for 10 minutes until frothy.
5

Take 500 gms sieved maida in a big plate. Mix in salt. Add in 3 tbsp ghee and mix. Now add the yeast water. Start kneading. Adding warm milk as required knead a soft dough.
6

Continue kneading for 7-8 minutes. Incorporate 1 tbsp ghee and make a soft supple dough. Keep 1st part white, adding some warm milk knead well. Smoothen with a little ghee and keep it in a bowl,greased with olive oil,for first proofing.
7

Add haldi powder as required and a little milk and knead well to form the yellow dough. Smoothen with a little ghee and keep it for 1st proofing.
8

In 3rd part add palak puree and some dry maida to manage the extra moisture from puree.
9

Using beetroot puree as required and some dry maida knead the pink dough. Smoothen using ghee and keep all the 4 doughs covered for 1st proofing.
10

After 50 minutes, or when the doughs have doubled in volume start the shaping of buns. Take first dough and stretch and knead it and divide it into 8 parts.
11

Similarly,punch,knead and divide each dough into 8 parts.
12

Grease a baking tin with olive oil. Make 2 mini buns of each 1/8 parts of the divided dough. Tuck well and shape the buns keeping the smooth side on top. Arrange in the greased baking tin. (Thus we can make 16 mini buns of each colour.)
13

Mix olive oil and water. Brush each bun with this mixture.(Don't brush with milk,else colour will darken more on the crust)
14

Ready all and brush them and cover and keep them for 2nd proofing.
15

Now it's baking time. Preheat oven at 150°C for 10 minutes. Bake each tray until the toothpick comes out clean. Inbetween brush with the oil-water mixture to retain the softness and colour of the buns.
16

Take out carefully. Apply butter to soften the top crust. Cover with a moist cloth and cool the buns.
17

Similarly,bake all.
18

Take out the buns and enjoy this Holi with family and friends. Happy Holi. 🔵 💚 🟡 ♥️