Soft & Fluffy Homemade Eggless Ladi PavVeg

1

In a large bowl, combine the flour, sugar, and crumbled fresh yeast.

2

Pour in the milk and water, then stir with a fork to form a base.

3

Add the salt and oil, mixing again until combined.

4

Transfer the mixture onto a clean work surface. Knead the dough for approximately 10 minutes until it becomes soft and elastic.

5

If the dough feels too stiff, add a small amount of extra water.

6

Perform the "windowpane test" by stretching a small piece of dough; if it forms a translucent, thin sheet without tearing, the gluten is properly developed.

7

Place the kneaded dough into a lightly oiled bowl. Cover with a wet cloth or napkin and set it aside in a warm place for about one hour, or until it has doubled in size.

8

Once risen, punch down the dough to release excess air.

9

Transfer it back to a clean surface and divide the dough into 9 equal portions using a dough scraper. Shape each portion into a smooth ball.

10

Grease an 8x8-inch square baking tin. Place the dough balls into the tin, keeping them about an inch apart.

11

Cover with a wet cloth and let them rest in a warm place for 45 minutes to an hour for the final rise.

12

Brush the tops of the proofed dough with a little milk to ensure a golden finish. Bake in a preheated oven at 210°C for 25 minutes.

13

Once removed from the oven, brush the buns with a little butter while they are still warm to give them a nice shine and keep the crust soft.

14

Allow them to cool completely before removing from the tin and serving.