Butter buns have never failed in tempting my taste buds. Ever since I first tasted them when I was a 13 year old girl, I have been loving these fried buns with yummy buttercream inside.
The memory of butter bun takes me back to that populated corner of the school corridor. I was a 13 year old girl with the pleated hair hanging down the sides and ends of dupattas flying in the air as I ran my way to the snacks stall that opened for 5 minutes at a corner in the second floor of our school building. As I ran amidst the children I had the determination to buy a piece of the creamy bun before the stall ran out of them, which usually happened. If only that 13 year old me knew that I would grow up take a liking to cooking and will actually make yummy creamy buns just like bakery made!
So today I am going to share a recipe of buttercream buns that has made me so happy and proud of my cooking skills!
For the buns
- all purpose flour- 2 cups
- salted butter- 2 tbsp
- milk- 6 ounces
- sugar- 2 tbsp
- yeast- 1.5 tsp
- salt- 1 tsp
- oil to fry
For the buttercream
- unsalted butter- 50 grams
- icing sugar- 1 cups
- vanilla essence- 1\2 tsp
Making the buns
- Into the lukewarm mixture of milk, sugar, butter and salt, add in the yeast.
- Mix it well and keep it covered for 5- 10 minutes.
- Once the mixture gets activated by the yeast, add in the all purpose flour and knead it well until a soft and smooth texture is attained.
- Now keep it covered for the 2 to 3 hours.
- Once the flour rises, make small balls out of them and flatten the balls into small cakes and leave it for 20 to 30 minutes.
- Once the flat cakes become fluffy and round, deep fry these until they become golden brown.
Making the buttercream
- Whip the butter and icing sugar until a smooth creamy texture is obtained.
- When whipping, add the sugar in parts.
- Add the splash of vanilla and complete the whipping.
NOW SPLIT, SPREAD AND SERVE!
Once the buns are cooled, split them open (not fully), add in the layer of buttercream as much as you want.