PANEER BUNS, how to make soft breads with cottage cheese stuffed inside ~ Malpats Kitchen

These buns are protein-rich, so soft, and so yummy😝😝
Paneer in any form is a much loved dish in India, and it is in no way less when health benefits are considered.
Paneer is very rich in protein, keeps hunger pangs away, hence is very good for school going kids, rich in calcium and hence builds stronger teeth, is a great source of conjugated linoleic acid, which helps to lose weight by the fat burning process, paneer is also rich in anti oxidants, raw paneer is also very healthy and can be used in sandwiches, only we must avoid frying paneer cubes since all its nutrients will die off.
I had this recipe in my diary, which I must have copied long ago from Femina or some magazine.....
Please check out my Paneer recipes

Ingredients

All purpose flour/maida - 1 3/4 cups

Salt - 1 tsp

Olive oil - 3 tbsps

White sesame seeds - 1 1/2 tsps for topping the buns

To be mixed in a separate bowl

Sugar - 1 tbsp

Instant yeast - 1 1/2 tsps

Warm water - 4 tbsps

Warm milk - 1/2 cup

For the paneer filling

Ajwain - 1/2 tsp, to season

Olive oil - 3 tsps

Home made crumbled paneer - 3/4 cup

Ginger-garlic paste - 1 tsp

Onion - 1, finely chopped

Bell pepper - 1, small, finely chopped

Italian seasoning - 1 tsp

Chilli powder - 1/2 tsp

Chilli flakes - 1/2 tsp

Tomato ketchup - 1/4 cup

Salt to taste

Recipe Cuisine: Indian; Category: Lunch/dinner/starter

Prep time: 20 mts; Resting time for the dough to proof: 2 hrs; Baking time: 20 mts;

Cooking time for paneer: 10 mts

Yields 6 buns

First, let's make the paneer filling

Heat Olive oil in a pan, add chopped onions and ginger-garlic paste, then add the chopped bell peppers, then chilli powder, mix well, then add tomato ketchup, Italian seasonings and salt to taste. Lastly add the chilli flakes too, mix well, and keep aside to cool down.

Put the all purpose flour, salt and Olive oil in a glass bowl

In another bowl, take the sugar, and Instant yeast, add the above mentioned quantity of warm water. Water should not be very hot, then it will kill the yeast. It should be just lukewarm.

Mix the warm milk also, and whisk nicely without any lumps, and, even though it is instant yeast, leave it aside for 10 minutes.

Pour the yeast mixture to the flour, and knead well for 8-10 minutes. Kneading is the secret of getting soft buns.

Cling wrap and keep inside a microwave oven or any warm place and leave for 1 hour.

After an hour, the dough has doubled. Punch well, and knead once again.

Divide the dough into 6 balls.

Line a oven proof tray with aluminum for, spray some olive oil on top of it. Make a ball like kozhukkattai choppu, and keep 2-3 tsps filling inside it.

Bring the corners together, close nicely

Keep the pinched side down. Brush some olive oil nicely on top

Sprinkle some sesame seeds on top, press them gently, cling wrap again and leave them aside for 45 minutes to an hour.

The buns become bigger in size again Now, brush them with some milk on top. This enables the buns to get a beautiful golden color.

Pre heat Oven to 230 degrees Celsius,(roughly 450 degrees F) and bake the buns for 20 minutes. Sometimes, they will be ready in 18 minutes also. We have to keep checking.