Iyengar Bakery Aloo Bun /Palya Bun
Wednesday, May 06, 2020
Iyengar Bakery delicacies have always had a special place for Bangaloreans & especially the 90s Kids. Much before McDonalds & other Burger joints made their way to Bangalore, We had Iyengar Bakeries.
A quick stop at the neighborhood bakery for Veg Puffs, Aloo Bun, Honey Cake was something we looked forward to. And also, the softest Milk Bread ever.
These humble bakeries are still holding their fort amidst the culinary shift that has happened in the city in the past decade. This somehow makes me a very happy Bangalorean as Iyengar Bakeries are very symbolic of the good old 'Namma Bengaluru'
If I have to pick 2 favorites from the Iyengar Bakery Menu, It is their Plain Vanilla Sponge Cake & Aloo/Palya Bun
Palya Bun is a perfect pick me up for those 4 PM hunger pangs. The Potato stuffing makes it pretty filling just enough to hold off until dinner time
Makes 8 Slightly Big or 10 Medium Sized Buns
You Will Need
- 400 grams All Purpose Flour or Bread Flour
- 2 teaspoon Instant Yeast (No Proofing Needed)
- 1 cup Milk
- 1 tablespoon Milk Powder
- 1 teaspoon Sugar
- 2 tablespoon Softened Butter
- 1/2 teaspoon Salt
In a wide bowl, Add All Purpose Flour/Bread Flour, Salt, Sugar, Milk Powder, Instant Yeast & mix well with yours hands. Add Milk little by little & make a sticky dough
You Will be tempted to add a bit of flour but do not. Continue kneading with your hands for 15 minutes. If using a stand mixer, knead for 6-8 minutes
Half way in between, add softened butter & continue kneading.
Half way in between, add softened butter & continue kneading.
The dough would have turned very soft & smooth after all the kneading. Coat it with a little bit of oil & place in a bowl & wrap with cling film & set aside for 1 hour to double in size
I placed the dough in the Instant Pot & set the Low Yogurt mode for 1 hour to enable fast proofing
By the end of 1 hour, the dough would have doubled in size. Knead again for 10-12 minutes to knock off all the air. The dough is now ready to be filled with the Potato Filling.
While the Dough is resting for an hour, proceed to make the Potato Stuffing
To Make the Potato Stuffing
- 4 large Potatoes (I used Gold Potatoes)
- 2 medium sized Onions - sliced lengthwise
- 5 Green Chilies
- Half teaspoon Mustard seeds
- A big pinch of Hing
- 1 teaspoon Urad Dal
- 1 teaspoon Chana Dal
- 1/4 teaspoon Turmeric powder
- A sprig of Curry leaves
- Coriander leaves
- Salt as per taste
How To:
Clean & scrub the Potatoes. Cut into halves & Pressure cook with a little bit of salt for 1 whistle. Let the pressure settle down.
Drain the water & once the potatoes are cool enough to handle, peel the skin & roughly mash them into chunks.
In a heavy bottomed pan, heat cooking oil. Splutter mustard seeds. Add Hing, Urad Dal, Chana Dal, Green Chilies & Curry Leaves. Sauté on low flame for 30 seconds until the Urad & Chana Dal are golden in color
Add sliced onions & turmeric & fry until the onions turn pink, Add the mashed potatoes & salt & mix well
Turn off the heat & add chopped coriander. Set aside & allow it to cool
The Stuffing is now ready
Now, begin assembling the buns for the second rise.
Now, begin assembling the buns for the second rise.
To Assemble the Buns before baking
Divide the dough into 8 or 10 equal portions. Divide the Palya/Potato Stuffing into 8 or 10 equal portions as well
Flatten each dough into a disc with a rolling pin. Place the potato mixture in the center & close the dough on all the sides
Flatten each dough into a disc with a rolling pin. Place the potato mixture in the center & close the dough on all the sides
slightly flatten them with your palms & place on the baking tray.
Repeat the procedure for each of the discs. & arrange them on a baking tray with enough space in between them
Cover with a cling film or a damp kitchen towel & set aside for 1 hour for them to rise again
Baking the Buns
Preheat the Oven to 200 C or 395 F for 5 minutes
Remove the cling wrap/kitchen towel. Brush each of the buns with milk & place it in the oven & bake for 18-20 minutes
Pro Tip For Turing them into the Softest Buns
Once the Buns are out of them oven, brush them generously with butter & wrap them with a damp kitchen towel & allow it to cool on the wire rack or a tray for 1 hour. The buns turn super soft. I slightly warm them in the microwave for 15 seconds before serving
When the buns came out of they oven, they were a bit crusty & I was honestly quite disappointed. Then I remembered a chef using this technique of wrapping dinner rolls in a damp towel to make them soft
I checked them 20 minutes after wrapping them in a damp towel & it had become quite soft. By the end of 1 hour, after the buns had cooled down completely, they were super soft just like the bakery ones.
So, I highly recommend trying this hack.
When the buns came out of they oven, they were a bit crusty & I was honestly quite disappointed. Then I remembered a chef using this technique of wrapping dinner rolls in a damp towel to make them soft
I checked them 20 minutes after wrapping them in a damp towel & it had become quite soft. By the end of 1 hour, after the buns had cooled down completely, they were super soft just like the bakery ones.
So, I highly recommend trying this hack.
I saved a couple of buns to be eaten the next day. I put them in an airtight box & refrigerated them. I Microwaved them for 1 minute the following day & they were as good as new. So, I guess they stay well for a day when refregerated. Beyond that, the Potato Stuffing would not taste as fresh
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