Stuffed Buns

Had some delicious left over sorpotel, so decided to make these buns. You could stuff them with cooked Goa sausages or even a chicken preparation.

Prep Time: 1 hour 50 minutes

Cook Time: 20 minutes

Total Time: 2 hours 10 minutes

Collect it: 

1 cup luke warm almond milk (regular milk if you are not lactose intolerant).
1 tsp dry yeast.
1 egg

2 tbsp butter (room temperature)
1/2 tsp salt
1 tbsp sugar

Make it:

COMBINE yeast and almond milk. Cover and set aside for 8 to 10 minutes or till frothy. (if it doesn’t froth. Discard. Try again)

MIX all the ingredients together. Knead to a super soft dough. Slightly softer than roti dough. (Keep 4 to 5 cups flour at hand while making this).

COVER with damp cloth and keep aside for an hour to rise.

PUNCH down and use dry flour to roll and make equal size balls. Roll oval. Place the filling and seal underneath. Place on the baking sheet leaving space. 

COVER and let proof for 45 minutes or well risen.

BRUSH with milk and egg.

DECORATE with red chillies,parsley leaves and or sunflower seeds. Brush again on top of leaves and toppings.
BAKE in a preheated oven for 20 minutes till light golden. COOL on a wire rack.