Many of us have childhood memories of having enjoyed masala buns or masala bread also called khaara buns from Iyengar Bakeries in many cities across South India . Particularly in Karnataka and Tamilnadu these bakeries had the unique distinction of having the percfect spiced breads and buns , they were also famous for the coconut buns or Thengai buns . Here is a modest attempt to bake that same bread and I must admit I was pretty delighted that I got the same masala flavours and I am glad I attempted .

I have several nostalgic memories of having savored these masala buns and breads during my college days . Having come to Tamilnadu , nowadays we dont see these in many bakeries . Those days , almost every bakery that claimed to be Iyengar bakery would have it in stock and school kids would line up to have a slice of the yummy coconut bun .

Let us get to the recipe .

Ingredients

3.5 cups all purpose flour.

2 1/2 tsp instant yeast.

1 tbsp sugar or honey or powdered jaggery.

2 tsp salt.

5 tbsp butter or oil.

1 1/4 cup warm Milk ( use as required to make a sticky dough )

Prepare Masala mixture as per your wish.

1 tbsp coriander leaves finely chopped.

1 tbsp finely chopped curry leaves.

1 tbsp finely chopped green chillies.

1 tbsp red chili flakes (optional).

1 tbsp finely chopped mint leaves.

Method

Take a bowl , mix all dry ingredients well , add salt, mix well.

Next add activated yeast if using active dry yeast , milk and melted butter , saving some butter or oil for kneading , so dont use up all butter /oil in the beginning itself .

Mix everything in the bowl with a spatula, then take to a counter .

Make a soft dough by kneading on a counter . It will be sticky, if it is dry or crumbly, add more milk to knead a sticky dough .

We need a soft wet dough .

Knead well for 10 minutes, till the dough becomes smooth and non sticky, then place the dough in a greased bowl and allow to rise for an hour , covering with clingwrap or a cotton cloth .

You can either make small individual rolls like small buns or a single loaf .

Prepare a baking loaf tin by greasing and placing with a baking paper .

After one hour the dough would have risen, tip the contents onto a floured surface , just make a smooth ball, do not knead any more. Just flatten with rolling pin or stretch it thickly with hands , according to size of the loaf tin, roll it well, and tuck both ends, pinch the seams at the bottom and place loaf in the tin .

Cover and allow to rise again . Around 40 minutes max.

Preheat oven to 180 C , brush the top of the risen bread loaf with milk , and bake in a pre heated oven till done for about 35 to 40 minutes.

Oven timings may vary . For extra browning, bake only with top rods if using OTG for about 3 minutes or till done evenly .