WOYP Day #58 Eggless Sweet Buns (Tutti frutti Buns)

Sweet buns or Tutti Frutti buns are popular in bakeries in Karnataka. I loved these as a kid and still do enjoy them. The heady aroma hits you anytime you drive past one of these bakeries and who can resist freshly baked buns? Yum! Few weeks ago I made Khara buns (spicy buns flavored with fresh Dill) and Sweet buns were next on my list. On our last visit to Mysore, my boys tried them for the first time and were hooked. They were thrilled that I made these at home :)

Pillowy soft buns studded with sweet Tutti Frutti, it truly is heaven in every bite!! :) These are easy to make, you can use a stand mixer or mix by hand if you don’t have one. Good old kneading by hand gives you a nice arm workout! :D This recipe also doesn’t require proofing the yeast but it does need an hour and ten minutes of proofing, so make sure you plan ahead for that.

Eggless Sweet Buns:
You will need:
Makes : 6 Sweet Buns

1 1/2 cups All-purpose flour
5oz Warm water
1 tsp Instant Yeast
1/4 tsp Salt
3 Tbsp Sugar
3 Tbsp Tutti Frutti plus 1 tablespoon
2 Tbsp Olive Oil (or Vegetable oil)

1 tablespoon Unsalted Butter, softened

Combine all purpose flour with yeast, salt, sugar and tutti frutti in a medium bowl. Add warm water little at a time to form a soft, sticky dough. Add the oil and knead by hand for 6-8 minutes until a cohesive soft dough is formed. Kneading helps develop gluten which makes soft buns. 

 Place in a lightly oiled bowl and allow to double in size, about an hour.

Lightly punch the dough and turn out onto a countertop. Knead gently for 5 minutes. Divide the dough into 6 parts. Shape into buns and place on a baking sheet or a lightly greased 9” baking pan. Cover and rest for 10 minutes. 

Preheat oven to 400F. After the buns have rested, lightly brush the top of the buns with milk and sprinkle tutti frutti on top. Bake for 15-18 minutes until the top is a light brown. 

Once the buns are out of the oven. Brush the tops with melted butter. Cool well on a cooling rack before storing. 

WOYP Day # 57 Grilled Corn and Feta Salad

Summer time brings a bounty of fresh corn, Watermelon, Mangoes and scrumptious strawberries. Grilled corn on the cob is a family favorite. Back home in India fresh corn brings back memories of cold days - which meant corn on the cob roasted over a bed of coals and while its piping smeared with a generous dab of green chili paste, salt and lemon juice. There are so many ways to dress up grilled corn, the possibilities are endless!! :D The boys like it with butter and little salt, sometimes with garlic salt. We like it with chili powder (cayenne), salt and lemon juice or with green chili paste and salt and little bit of ghee to cut the heat!! Yumm!

To shake things up a bit, I made a salad with the grilled corn kernels, crunchy red bell peppers, onions and some jalapenos for heat. Tossed in a quick and easy mayo dressing, this salad could well be the star at your next summer party!

Grilled Corn and Feta Salad:

You will need:

3 ears of Yellow corn
1/2 cup Red bell pepper, chopped
1 Jalapeno , chopped
1/4 cup Red onion, chopped
2 tbsp fresh Cilantro, finely chopped
3 tbsp Mayonnaise
2 tsp Sriracha (or any hot sauce)
1/2 tsp Salt
1/4 tsp Black pepper powder
1 tbsp Crumbled Feta cheese

Grill the corn on the cob over an open flame or on an outdoor grill if you have one. Both methods give it a nice char which is akin to grilled or roasted corn. The easiest way to get the kernels off the cob is to use a sharp knife. I use a large bowl, place a smaller bowl inverted in the larger bowl. Place the cob on top of the smaller bowl and use the knife. Hold the cob firmly with one hand and with the knife in the other start from the top and come down in one swift move. Turn the cob and repeat. That’s it! The kernels are collected in the larger bowl without a mess :)

Remove the inverted smaller bowl, and to the same large bowl add the chopped onions, red bell pepper, jalapeños and cilantro.

In another bowl whisk together the mayonnaise, salt, pepper and hot sauce.

Add this to the corn and chopped veggies. Combine well. Top with crumbled Feta and serve.

We recently had some dead trees felled in our back yard and I had them cut a few stumps for me. I'm still figuring out what I'll use them for, meanwhile couldn't resist taking a few pictures! :D

Grab a chip and this salad makes an awesome dip!