Fresh homemade eggless pav buns fluffy and soft. Its a famous
recipe of Mumbai, India which I never even thought of making at home until one of my friend Roopa brought this homemade pav for our potluck. I wanted her to make it again for our valentine's day potluck but thought I would take this as an opportunity to make it myself so I could share it in my blog. I was so impressed myself for the softness and texture it turned out. Except for the kneading and resting time its worth a try to have fresh homemade buns.
Preparation Time :2 hrs | Cooking Time :25 mins | Makes :12 pavs
Ingredients:
All Purpose flour - 2 cups
Milk powder - 1 1/2 tbsp
Butter - 4 tsp
Dry yeast - 2 tsp
Milk - 3/4 cup (add more if needed)
Sugar - 1 tsp
Salt - 3/4 tsp
Milk and butter for brushing
Method:
- In warm milk add the dry yeast, sugar and rest for 5 mins.The yeast mixture gets frothed and raised. Else discard.
- Take flour in a large bowl or use your kitchen platform. Add milk powder and salt.
- Add the yeast mixture which has frothed and raised. Else discard.
- Keep making a dough, add butter and keep kneading for minimum of 15 mins. Its kind of sticky in the beginning but that is the right consistency. It forms to a soft dough as you keep kneading.
- Rest the dough for 45 mins covered.
- The dough rises in size, just knead again with a little flour if needed and make equal sized balls.
- Layer them on a greased pan.
- Cover and rest for another 45 mins.
- Now the dough looks all packed and ready to get in the oven.
- Brush some milk on top and bake for 20 mins at 300 degrees. (This may vary according to your oven)
- You can see the top is lightly brown, remove and brush with butter and rest it to get warm.
- Enjoy your fresh pav with butter. Toast in tawa for Pav bhaji or can be used for vada pav or dabeli also.
All Purpose flour - 2 cups
Milk powder - 1 1/2 tbsp
Butter - 4 tsp
Dry yeast - 2 tsp
Milk - 3/4 cup (add more if needed)
Sugar - 1 tsp
Salt - 3/4 tsp
Milk and butter for brushing
Method:
- In warm milk add the dry yeast, sugar and rest for 5 mins.The yeast mixture gets frothed and raised. Else discard.
- Take flour in a large bowl or use your kitchen platform. Add milk powder and salt.
- Add the yeast mixture which has frothed and raised. Else discard.
- Keep making a dough, add butter and keep kneading for minimum of 15 mins. Its kind of sticky in the beginning but that is the right consistency. It forms to a soft dough as you keep kneading.
- Rest the dough for 45 mins covered.
- The dough rises in size, just knead again with a little flour if needed and make equal sized balls.
- Layer them on a greased pan.
- Cover and rest for another 45 mins.
- Now the dough looks all packed and ready to get in the oven.
- Brush some milk on top and bake for 20 mins at 300 degrees. (This may vary according to your oven)
- You can see the top is lightly brown, remove and brush with butter and rest it to get warm.
- Enjoy your fresh pav with butter. Toast in tawa for Pav bhaji or can be used for vada pav or dabeli also.
2. I have used 3 cups here so have more pav.
3. Since there is a gap of two balls missing in mine the pavs tend to slide by time. So keep them packed.
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