No Knead Spicy Buns

No Knead Spicy Buns

Playing with yeast and yeasted bakes is a bliss, and no words to describe the aroma of baking yeasted bakes at home. It smells divine.
Handling yeast is no child play, yes ,but when you have a blogger cousin,Suma Rowjee, who has experimented with yeast and yeast breads its definitely a child play. I suggest to go through her blog about "yeast and yeast bread basics for beginners " before baking any breads and the chances of successful baking is guaranteed. She blogs here

This particular recipe is supposed to be very simple and the beginners perfect recipe.Also perfect to go with  evening cuppa .The original recipe is here

foodiespalate.blogspot.in

foodiespalate.blogspot.in

Ingredients:  
Instant yeast ( you could also use Active Dry Yeast) - 2 1/4 tsp ( I have used Gloripan)

Water - 240 ml / 1 cup warm
Sugar - 1 TBSP
Salt - heaping 1 teaspoon
Yogurt - 4 TBSP or 1/4 cup
Olive Oil - 2 TBSP
All purpose flour - 192 grams / 2 1/4 cup

Onions - 1/2 cup, chopped fine

Red chilly flakes -  1tsp(original recipe has chopped green chillies ) 

Fresh Coriander- Chopped about 1 TBSP

Grated carrot -  1/4 cup

Procedure: In a bowl, take the instant yeast and sugar. Add the warm water. (If you would be using Active Dry Yeast, you would need to leave it for about 10 minutes till frothy). Add oil, salt and yogurt. Add in the flour slowly. Stir with a wooden spoon gently. When all the flour has been stirred in, add the onion, chilly flakes, fresh coriander and grated carrot. Stir again to mix. The dough will be very very sticky. At this point, you could transfer the dough to a suitable bowl ( A bowl in which the batter will be halfway full, which can help you judge well if the dough has doubled). Cover the bowl with a clean kitchen towel and let it double. Mine took about 40 minutes. 

In the meantime, grease your muffin tray(s). 

Once the dough doubles, stir the dough once with a wooden spoon and divide the dough to fit in the cups. Oil your hands to handle the sticky dough. Fill in the muffin cups halfway. Keep the tray in a warm place and let the dough rise till it comes to the rim of the cups, not higher as the batter will begin to kind of slump as it rises giving you slighter tougher buns.Let the rest of the batter rise again till double and can be transferred to muffing tray while the first batch is baking . Towards the end of the second rise, pre-heat oven to 205 degrees C / 400 F (375 F / 190degrees C if using a dark colored pan). Bake for 15 minutes.  The buns do not get a very dark color, do not over bake. Cool in the baking pan for 5 minutes and then cool on the rack completely.