Steps:
- In a mixing bowl add warm water, milk and melted butter. The mixture needs to be warm to touch. Add the sugar and mix. Add the yeast afterwards and let it sit in a warm place in the kitchen for a maximum of 10 minutes.
- While the yeast is blooming, add 3 tablespoon sugar and the 3 cups of maida in a deep boil add either the dried grapes/cranberries/ tutty fruity to the mix.
- After about 5-6 minutes mix the bloomed yeast mixture to the flour-sugar mixture using a spatula, this helps in incorporating it evenly.
- Now comes the important part, kneading the dough. The dough needs to remain soft, so do not over knead the dough. It took me only around 6-7 minutes to knead the dough. When the dough is kneaded well, it does not stick to your bowl as much any longer. Make it into a round shape, this might be a little difficult so add around 2-3 tablespoons of neutral flavoured oil such a sunflower or olive pomace oil, to help shape the dough. The dough does remain a little sticky, but you should still be able to make it into a round shape.
- Now comes your first proof or proving stage. Oil a deep and small base bowl 🥣 to proof/prove the dough. Pat some oil onto the top of the dough. Wrap the bowl with a cling film. Keep it in a warm place to double in size. Ex: Inside a microwave after you use it. Mine took around 1 hour to double in size.
- Watch something and do not open the cling film until it is time. Come back and check around half an hour later. After it has doubled in size, you need to knead the dough again and roll it into a log or a roll, so that you can cut into small rounds. I made 8 of them and they were significantly big in size. You need to tuck the dough, fold the sides into each other and put the seem side down. Coat the buns with a little bit of milk.
- Keep it in a warm place for a maximum of half an hour. Now, finally you can preheat your oven to 180C for ideally 20 minutes. Pop it in the oven for about 25 minutes. After you take it out, if you want to check how it is, tap the buns with a knife on top, it should sound hollow. If you really are brave, then tap the bottom of the pan, to hear how it sounds.
- Now comes the most difficult part of it all, you need to wait for it to cool down before cutting into it. It needs an hour easily in summer. Whilst it is still hot, add some butter on top, it’ll taste even more heavenly when you get your first bite. Again, reiterating my point you need to let it cool down, before you can cut it into it and have it!
Let me know how this recipe goes! Share a picture of it! Or send me a review about it!