Photograph 1 of 4
Other flavours
What's inside
Everything that goes in, by weight
Per batch
- Maida (all-purpose flour)
- 250 g
- Instant yeast
- 1 tsp
- Sugar
- 2 tbsp
- Salt
- ¾ tsp
- Warm milk
- 140 ml
- Butter
- 30 g
How we bake it
Yeast is bloomed in warm milk with the sugar until foamy.
Maida, salt, and softened butter are kneaded to a soft dough, then left to rise until doubled.
The dough is divided into round pav, given a second rise on the tray.
Baked at 200°C for 15–18 minutes until the crowns are honey-brown, then brushed with butter.
Once it reaches you
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf life
- Best within 2 days of packing.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
- From this kitchen
Bowls and trays are sanitised between batches. Finished bakes are handled with gloves and packed the same day they leave the oven.
Before you order
Is the buns eggless?
Yes. Baked without egg, start to finish.
How long does it keep?
Best within 2 days of packing. Keep it airtight and away from direct sun and heat — there is nothing in it holding the date open for you.
When is it baked?
After you order, not before. Allow about 1 day for it to be baked and packed, then dispatch on top of that.
What are the allergens?
Contains wheat, milk (butter, milk). Everything here comes out of one kitchen, so traces of nuts, wheat, and dairy are possible in any bake.
From the same hand
