These pav buns are exceptionally soft and is as light as a cloud . Fresh cream is added instead of butter and is eggless ...
Prep: 40 mins
Cook: 20 mins
2 cupsAll purpose flour
2 tspInstant dry yeast
7 tspFresh cream
3/4 cup Warm Milk
5 1/2 tbspMilk powder
1 tbspOlive oil
1In a bowl mix flour, sugar , yeast , milk powder , salt and fresh cream . Mix well . Add warm milk .
Knead for 6 -7 minutes . Add olive oil and knead for another 3 - 4 minutes until it is smooth and elastic . Knead the dough into a ball shape . Place it in a well oiled bowl and cover it with cling film . Keep it in a warm place for the first rise . Let it proof till it is double in size . Punch down and divide it into eight equal parts . Take a round baking tin , grease it with oil and place the balls into the tin .Cover with cling film and wait for the second rise .Pre heat the oven at 200 degree C with top and bottom rods on . Gently brush the dough with milk and cover the pan with aluminum foil . Place the baking tin on the lower rack and bake at 200 degree C for the first ten minutes . Then turn off the top rod and bring the temperature to 180 degree C . Continue baking for another 10 minutes . Now take the pav out . Remove the aluminum foil and brush it with milk or butter . Bake for another 3 - 4 minutes ( without the aluminum foil ) with the top and bottom rod on until the crust is brown in colour . Transfer it into a wire rack . Apply butter or oil and let it cool for aleast 2-3 hours .
I used instant dry yeast directly . Use good quality yeast for excellent result . It is always advisable to weigh the dough to get even sized buns . Each portion of dough weigh 52 grams . I used 7 1/2 inch round tin . Oil the tin well before placing the dough .