Bun Maska: The Iconic Irani Cafe Bread That Tells a Delicious Story!
Bun Maska is more than just a simple bread and butter combination—it’s a delicious portal to India’s rich Irani café culture, embodying the nostalgic essence of Mumbai’s culinary heritage. Introduced by Zoroastrian immigrants, these iconic cafés transformed corner plots into vibrant social hubs where people from all walks of life gathered to share conversations over steaming chai and soft, buttery buns. The dish represents a beautiful fusion of Persian, Indian, and British influences, capturing memories of early morning rituals where families and friends would gather around wooden tables, savoring the simple yet profound pleasure of a perfectly prepared bun maska. More than just a breakfast item, it’s a cultural artifact that tells stories of community, migration, and the beautiful way food can connect generations, inviting everyone who tastes it to experience a moment of warmth, comfort, and timeless tradition.
Equipment
- 1 Large mixing bowl
- 1 Baking tray
- 1 Cheese cloth
- 1 Measuring cups and spoons
- 1 Oven
Ingredients
- 4 cups bread flour
- 2 tbsp active dry yeast
- 1 tbsp powdered sugar
- 5 tbsp powdered sugar
- 4 tsp milk powder
- 1 tsp salt
- 4 tbsp butter softened
- 4 tbsp tutti frutti
- milk for brushing
- 2 cups warm water
Instructions
Activate the Yeast
- In a small bowl, dissolve 1 tbsp powdered sugar in 2 cups warm water.
- Add 2 tbsp active dry yeast, stir gently, and let it sit for 10 minutes until frothy. This step ensures your yeast is active and ready to work.
Prepare the Dough
- In a large mixing bowl, sift together 4 cups bread flour, 4 tsp milk powder The remaining 5 tbsp powdered sugar, 1 tsp salt
- Mix the dry ingredients well.
- Gradually pour in the activated yeast mixture and knead to form a soft, smooth dough. Add water only as needed to bring the dough together.
- Add 4 tbsp butter to the dough and knead until fully incorporated. The dough should become soft and slightly elastic.
- Gently fold in the 4 tbsp tutti frutti, ensuring it is evenly distributed throughout the dough.
Let the Dough Rest
- Cover the dough with plastic wrap or a damp cloth and let it rest for 15 minutes in a warm place. This allows the dough to rise slightly and develop flavor.
Shape the Buns
- Lightly dust your work surface with flour and transfer the dough onto it.
- Punch down the dough gently to release any trapped air.
- Divide the dough into six equal portions and roll each portion into a smooth ball.
- Lightly grease a baking tray and place the dough balls on it, leaving some space between them for expansion.
- Cover the tray with a cheesecloth or damp towel and let the buns rest for another 15 minutes to rise further.
- Meanwhile, preheat your oven to 180°C (350°F).
Bake the Buns
- Brush the tops of the buns lightly with milk to give them a golden finish.
- Bake in the preheated oven for about 20 minutes, or until the buns are lightly golden brown on top.
- Once baked, remove the buns from the oven and immediately brush them with melted butter for a glossy finish.
- Let them cool on a wire rack for about 30 minutes before serving.
Serving Suggestions
- These soft and buttery buns are best enjoyed fresh! Serve them with A generous spread of butter, Fresh malai (cream) and A steaming cup of Irani chai