Whole wheat Sweet Corn stuffed Buns

For the month of March Kalyani announced Wheat and Corn as the main 2 ingredients for the Magic Mingle Challenge.Initially I thought I will cook a stuffed flat bread but I had to break from this long baking Hiatus and this was one good reason for it and thus came Whole wheat corn stuffed buns into picture:-)These whole wheat buns are not definitely as fluffy as those baked with all purpose flour, but we cannot deny the fact that these buns are more healthy and nutritive too.These are not deep fried, no Maida, vegetable filled.....To all those health freaks out there...this is a perfect recipe to kill those hunger pangs without guilt!!!!!!
Whole wheat flour 2 1/2 cups
Salt 3/4 tsp
Olive oil 2 tbsp
Milk(warm) 1/2 cup
Honey 1 tbsp
Active dry yeast 2 1/4 tsp
Yogurt 3/4 cup

Sweet corn 1 cup
Onion 1
Red pepper 1
Mint leaves 1 tbsp
Tomato puree 1 tbsp
Oil 1 tsp
Salt to taste

For the filling
Cook the corn , keep aside to cool.
Cut the onion, pepper into very small cubes
Heat oil in a pan and saute the cut onions till they become transparent.Now add the pepper and mint leaves and saute for 5 minutes in a very low flame.Add the tomato puree and salt. Mix well and cook for a minute more. Switch off the fire and let it cool completely
Add honey to the warm milk and dissolve the yeast in it. Keep it in a warm place for the yeast to froth up.
Take a wide mouthed bowl, add the salt, olive oil, yeast mixture and yogurt
Knead into a soft dough if necessary add more flour
Shape the dough into a ball and paced it in a well oiled bowl and cover it to rise for 2 hours
Now take out the dough deflate it very slightly and divide it into 12 equal portions
Flatten each one into a small round, keep around 2 tbsp of filling inside, close it carefully, reshape it into a ball and arrange it on a greased tray to rise again.I flattened my buns a little since i wanted an even filling thorough out.
Make all the buns in the similar way, arrange it on a greased baking tray, cover it with a thin kitchen towel and let it rest in a warm place for 45 minutes
Preheat the oven to 220C
Brush these buns with a little milk
Bake them for 20 minutes. They will start browning around this time.
Take it out of the oven and let it cool on a wire rack.
Serve with Tangy tomato ketchup!!!!

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