So the much elusive monsoon finally arrived in the city. Not sure this respite is for how long but atleast the temperatures have dipped a little and that makes us all feel better. With my little boy back in school, I am left with a lot of time to myself. My 8 yr old soccer fan has opted to join his school soccer club which means he gets back home only early evening. So the mother doesn’t know what to do with so much time! Ironical I would say, there was a time I would itch to get my time off from the toddler but now I miss him all the while he’s in school. Anyways, so the next best that I do is try out new things in my kitchen and I intend to dedicate a lot of my time to blogging.
These Mozarella Stuffed Mini Buns are a perfect accompaniment to your evening tea or even as a snack in your kids lunchbox. It stays well for a couple of days and you can serve them warm.
I don’t need to tell you again that baking is therapeutic but I do need to let you know that I find these adult colouring books extremely soothing too! They calm me down and helps me focus , which is a good thing considering how impatient I can get at times. So there, that’s is how I am trying to constructively put my time to good use.
- Plain flour - 2 cups + little for dusting
- Dry yeast or Fast action yeast - 2 tsp
- Sugar - 1 tsp
- Salt - 1 tsp
- Dried herbs - 1 tbsp. - a mix of thyme, rosemary and dill
- Milk - 1 cup at room temperature
- Olive oil - 2 tbsp.
- Mozarella cheese - cut into small cubes
- Olives / Cherry tomatoes - for garnish
- Egg - 1 - lightly beaten - for glaze
- Making the dough:
- In a bowl add the flour, yeast, sugar, salt and the dried herbs. Make a little well and gradually add the milk and roll into a dough. Add the oil.
- Rest the dough for 10 mins.
- Take the dough on a dusted surface and knead into a small ball. This will take rouhly 8 to10 mins.
- Put in an oiled bowl, cover with a cling wrap and let it rise in a warm place. I usually rest it inside the oven or microwave.
- After an hour approx. , the dough would have risen in size.
- Take it out on a dusted surface again and knock the air out gently.
- Roll into a long log and divide into 10- 12 equal portions.
- Make each portion a little flat on your palm, stuff with a small piece of mozzarella and roll into a small round bun.
- Lay the little roundels on a lined and greased baking tray.
- Top with some olives and rest it again for 10- 15 mins.
- Brush with some beaten egg and bake the buns in a preheated oven at 200 deg C for 15 mins.
- Serve fresh and warm.