Pairs well with BBQ Pulled Beef Naan Buns
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BBQ Pulled Beef Naan Buns
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Soft, fluffy buns filled with flavorful BBQ pulled beef and cheese, baked to golden perfection. A delicious fusion snack perfect for any occasion.
01:45:00 total
Serves 8
medium
Snack
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Ingredients
- cooking oil - 2 tbsp (for filling and dough)
- beef undercut - 350 g (for filling)
- onion - 1 medium (chopped, for filling)
- ginger garlic paste - 1 1/2 tsp (for filling)
- Himalayan pink salt - 3 tsp (for filling and dough, or to taste)
- black pepper powder - 1 tsp (for filling)
- paprika powder - 1/2 tsp (for filling)
- cumin powder - 1/2 tsp (for filling)
- water - about 2 cups (for filling and dough, divided)
- BBQ sauce - 3 tbsp (for filling)
- hot sauce - 2 tbsp (for filling)
- instant yeast - 2 1/2 tsp (for dough)
- caster sugar - 1/2 tbsp (for dough)
- warm water - 1/4 cup (for yeast activation)
- egg - 1 (for dough)
- yogurt - 1/4 cup (for dough)
- all-purpose flour - 4 cups (sifted, for dough)
- baking powder - 1/2 tsp (for dough)
- cheddar cheese - as required (grated, for filling)
- mozzarella cheese - as required (grated, for filling)
- egg yolk - 1 (for egg wash)
- milk - 1 tbsp (for egg wash)
- sesame seeds - as required (for topping)
- butter - as required (melted, for brushing after baking)
Instructions
- Prepare Filling - Sear Beef: In a frying pan, heat 1 tbsp cooking oil. Add beef and sear on medium flame from all sides until golden. Set aside.
- Cook Aromatics and Spices: In the same pan, add chopped onion and ginger garlic paste. Mix well and cook for 1 minute. Add Himalayan pink salt, black pepper powder, paprika powder, and cumin powder. Mix well.
- Combine Beef and Simmer: Add 1-2 tbsp water and mix. Return seared beef to the pan, add 1 cup water, mix, and bring to a boil. Cover and cook on low flame until beef is tender, about 1 1/2 hours.
- Shred Beef and Add Sauces: Turn off flame. Shred beef using forks and mix well. Turn on flame again, add BBQ sauce and hot sauce, mix well, cook for 1 minute, then set aside.
- Prepare Dough - Activate Yeast: In a bowl, combine instant yeast, caster sugar, and 1/4 cup warm water. Mix well, cover, and let it bloom for 10-12 minutes.
- Make Dough: Add egg, yogurt, and 1 tbsp cooking oil to the yeast mixture and whisk well. Add sifted all-purpose flour, Himalayan pink salt, and baking powder. Mix well. Gradually add about 1 cup water and knead until a dough forms.
- Proof Dough: Grease dough with cooking oil, cover, and let it proof for 1 1/2 hours.
- Shape and Fill Buns: Sprinkle dry flour and knead dough until smooth. Divide dough into 60 g portions. Roll each into a ball and flatten with a rolling pin to about 4 inches diameter, thin at corners and thicker at center. Place 1 tbsp prepared filling and some grated cheddar and mozzarella cheese in the center. Gather edges, pinch and seal to form a ball.
- Second Proof: Place stuffed buns on a greased and baking paper-lined tray. Cover with kitchen towel and let proof for 15 minutes.
- Apply Egg Wash and Bake: Whisk egg yolk and milk in a bowl. Brush over buns and sprinkle sesame seeds. Bake in preheated oven at 200°C (392°F) for 15-20 minutes using both top and bottom grills.
- Finish and Serve: After baking, brush buns with melted butter. Serve warm with tomato ketchup.
