APRICOT STUFFED SWEET BUN

Soft breeze…while I’m watching wonderful view of blue sky with white cloud printed on… It  makes me feel that ahhh the Autumn….!!! It’s 4.30 pm and a feeling to have something sweet and salty snacks with evening tea has just started to build inside… And  that must be a healthy dish…!!!
As it’s gonna be  sweet hence it has to low in calories atleast by not using extra oil.. .. Ummm then why not try baking!!
Let’s make something like stuffed bun… So today Iwill use a sweet stuffing in a salty bun. .. I am definite that my family member will love this snacks for evening… And it’s perfect for this weather, with a cup of tea.

INGREDIENTS 
For dough
  • Flour – 1.5 cup
  • Yeast – 2 tea spoon
  • Egg – 1 beaten
  • Sugar – 1 tea spoon
  • Salt – as required
  • Oil – 1 table spoon
For stuffing
  • Dry fruits ( shredded coconut / raisin / chopped dates / dry chopped apricot )
  • Sugar – 3 table spoon
  • Salt – a pinch
  • Edible food colour  ( optional)
 METHOD
  • Mix 1 tea spoon sugar with yeast, add 1/3 cup lukewarm water and then wait 5 min to activate the yeast.
  • Mix flour with yeast mixture in a bowl.  Add beaten egg , salt and oil.  Knead gently with water and make a soft dough. Cover dough with a wet cloth and leave it to improve for 40 min to 1 hour.
  • Mix dry fruits with sugar and saute well in a pan. Add a pinch of salt and food colour.  Stuffing is ready.
  • Sprinkle some dry flour in soft dough,  knead well and divide it into 6 parts. Take a small dough and spread it with finger , put stuffing inside and make a stuffed ball.
  • Grease oven tray. Pre heat oven at 200 C .
  • Then press the stuffed ball with palm and give 6/7 small cut around with knife to make a design. Then place on the oven tray.
  • Bake stuffed sweet bun for 15 – 20 min.
  • Glaze the top part with little oil.
  • Serve with tea or coffee.

Contibuter: Anee Reshma

About Bohemian Chef

Father to a lovely daughter, chef and traveller. Cooking is my passion and it has taken me places. Different cuisines and cultures have deeply inspired the stories I tell and the food I cook. This diary is a way of sharing those experiences about the food and travel journeys that touched my heart.

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