Bun Maska . The classic bun-cream combination but with an Indian twist. Softened butter with condensed milk serve as the sweet and decadent filling making the buns a perfect accompaniment to its traditional pairing, Irani chai. Sweet and savory street food at its best!
Why I Love These Decadent Buns
These sweet buns were made popular by the Irani cafes that were nestled in the bustling streets of Mumbai during the early 20th century. The soft golden goodies are usually paired with the sweet aroma of Irani chai which makes them simple yet iconic snack. Maska literally means “butter” making these buns an indulgence for every cafe lover. In my opinion, it’s the ultimate cream bun hack, and a speedy snack idea for busy afternoons.
To be exact, this snack is more than just sweet butter mixture and bread, it’s deeply satisfying and a simple indulgence. This dish is so simple, you don’t even need a recipe to make it. The buns get a light toast in butter before adding the filling. The filling is a delectable combo of butter and condensed milk, and you can customize the sweetness with the right amount of condensed milk.
Key Ingredients In Bun Maska
- Buns - Brioche buns are preferred.
- Butter - Unsalted softened butter for the right flavor.
- Condensed milk - Adds sweetness and creaminess for dessert like filling.
How To make Bun Maska
Warm buns lightly - Heat whole buns in a little butter until they are soft and warm. You can do this either over the stove top or in the oven at a very low temperature.
Make the filling - You will need to mix together room temperature butter and condensed milk in a bowl. Beat lightly until you get a pale and creamy spreadable filling.
Spread filling over buns and serve - Spread the filling over both sides of the cut sides of warm bun. Serve with classic Indian tea or Irani chai.
Ingredients
- ▢ 6 soft buns, preferably brioche buns
- ▢ 100 g unsalted butter, softened
- ▢ ½ cup condensed milk
- ▢ ½ teaspoon vanilla extract
- ▢ Irani chai, to serve (optional)
Instructions
- Heat 20 g butter in a frying pan over medium heat.
- Add buns and let it warm, one at a time, for about 2-3 minutes.
- Using a serrated knife, split each bun horizontally.
- To make the filling, combine together remaining butter, condensed milk and vanilla extract in a medium bowl.
- Whisk for about 1-2 minutes or until pale and creamy.
- Spread the filling over both the cut sides of the buns.
- Close buns.
- Serve with your favorite tea or Irani chai for the classic version.
Video
Notes
- Warm buns in the oven - You can brush the buns with a little butter and warm in the oven at 150-160 C for 2-3 minutes.
Nutrition
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Check out more easy snack ideas:
- Baked Indian Sev | Crispy Chickpea Noodles For Chaats
Ingredients
- ▢ 6 soft buns, preferably brioche buns
- ▢ 100 g unsalted butter, softened
- ▢ ½ cup condensed milk
- ▢ ½ teaspoon vanilla extract
- ▢ Irani chai, to serve (optional)
Instructions
- Heat 20 g butter in a frying pan over medium heat.
- Add buns and let it warm, one at a time, for about 2-3 minutes.
- Using a serrated knife, split each bun horizontally.
- To make the filling, combine together remaining butter, condensed milk and vanilla extract in a medium bowl.
- Whisk for about 1-2 minutes or until pale and creamy.
- Spread the filling over both the cut sides of the buns.
- Close buns.
- Serve with your favorite tea or Irani chai for the classic version.
Video
Notes
- Warm buns in the oven - You can brush the buns with a little butter and warm in the oven at 150-160 C for 2-3 minutes.
