Ingredients
For the Dough
- 2 cups all-purpose flour (maida)
- 1/2 cup grated cottage cheese (paneer), fresh
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1/2 cup warm milk (110°F / 45°C)
- 2 tablespoons unsalted butter, softened
- 1 large egg (optional, for richness)
For Topping
- 1 tablespoon milk or beaten egg (for brushing)
- Sesame seeds (optional)
Equipment Needed
- Large mixing bowl
- Wooden spoon or electric mixer
- Baking tray
- Parchment paper
- Clean kitchen towel or plastic wrap
- Oven
Step 1: Activate the Yeast
In a small bowl, combine warm milk, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until frothy. This step ensures the yeast is active.
Step 2: Make the Dough
In a large bowl, combine the flour and salt.
Add the grated cottage cheese, softened butter, and the frothy yeast mixture.
Mix well until a rough dough forms. If using an egg, add it now and knead gently into the dough.
Knead the dough for 8–10 minutes on a lightly floured surface or with a stand mixer until smooth, soft, and elastic. The dough should be slightly sticky but manageable.
Step 3: First Rise
Place the dough in a lightly greased bowl and cover it with a kitchen towel or plastic wrap.
Let it rise in a warm place for 1–1.5 hours, or until it doubles in size.
Step 4: Shape the Bangle
Punch down the dough gently to release air.
Divide the dough into 8–10 equal portions.
Roll each portion into a rope (about 6–7 inches long) and join the ends to form a round “bangle” shape. Place the shaped bangles on a baking tray lined with parchment paper, leaving space between them.
Step 5: Second Rise
Cover the shaped bangles loosely and let them rest for 20–30 minutes. This second rise helps the buns become fluffy and light.
Step 6: Preheat the Oven
Preheat the oven to 350°F (175°C).
Step 7: Brush and Bake
Lightly brush the bangles with milk or beaten egg for a golden shine.
Sprinkle sesame seeds if desired.
Bake for 18–22 minutes or until the tops are golden brown. Check at 18 minutes as ovens vary.
Step 8: Cool and Serve
Allow the bangles to cool on a wire rack for 10 minutes.
Serve warm or at room temperature. They stay soft for 1–2 days if stored in an airtight container.
Tips for Best Results
- Use fresh paneer for softness; crumbled paneer works best.
- Do not add too much flour while kneading; it makes the bangle dense.
- Ensure proper yeast activation for a fluffy texture.
- For a richer flavor, replace milk with half milk and half cream.
