Soft Pav Buns

1. 1
   prep · ~10 min

   Activate the yeast.

   1.In a small bowl, combine warm milk and sugar. Stir until sugar dissolves.

   2.Sprinkle instant yeast over the milk mixture and let it sit undisturbed for 10 minutes until frothy and bubbly.

   TIPMilk should be warm to the touch, not hot — about 110°F. Too hot will kill the yeast.
2. 2
   mix · ~1 min

   Mix the dry ingredients.

   In a large mixing bowl, combine all-purpose flour and salt. Whisk briefly to distribute the salt evenly.

3. 3
   mix · ~3 min

   Combine wet and dry ingredients.

   1.Make a well in the center of the flour. Pour in the frothy yeast mixture and softened butter.

   2.Mix with your hands or a wooden spoon, gradually incorporating flour from the edges.

   3.Add warm water a tablespoon at a time until the dough comes together into a shaggy mass.
4. 4
   knead · ~12 min

   Knead the dough until smooth and elastic.

   1.Turn the dough onto a lightly floured surface.

   2.Knead by pushing, folding, and turning for 10 to 12 minutes until the dough is soft, smooth, and springs back when poked.

   3.The dough should pass the windowpane test — stretch a small piece; it should form a thin translucent membrane without tearing.

   TIPThis dough is enriched with butter and milk. Resist adding too much extra flour — a slightly sticky dough yields softer pav.
5. 5
   rest · ~70 min

   First proof — let the dough double.

   Place the dough in a greased bowl, turning once to coat. Cover with a damp kitchen towel and let it rise in a warm, draft-free spot for 60 to 75 minutes, or until doubled in size.

6. 6
   prep · ~5 min

   Punch down and shape the pav.

   1.Gently punch down the risen dough to release air.

   2.Divide into 8 equal portions and roll each into a smooth, tight ball.

   3.Place the balls on a parchment-lined baking tray, arranged in 2 rows of 4 with about half an inch gap between them — they should be close enough to touch once risen.
7. 7
   rest · ~35 min

   Second proof — let the shaped pav rise.

   Cover the tray loosely with a kitchen towel and let the dough balls rise again for 30 to 35 minutes, until puffy and nearly doubled. Meanwhile, preheat the oven to 375°F (190°C).

8. 8
   prep · ~1 min

   Apply milk wash before baking.

   Gently brush the tops of the risen pav buns with a little warm milk. This gives them a soft, golden-brown crust.

9. 9
   bake · ~20 min

   Bake until golden brown.

   Bake in the preheated oven at 375°F (190°C) for 18 to 20 minutes, or until the tops are a deep golden brown and the buns sound hollow when tapped on the bottom.

   TIPRotate the tray halfway through baking for even browning. If the tops brown too quickly, tent loosely with foil.
10. 10
    rest · ~10 min

    Brush with butter and cool.

    Remove from the oven and immediately brush the hot pav buns with softened butter for a soft, glossy crust. Let them cool on the tray for 10 minutes, then pull apart and serve warm.

    TIPCover the baked pav with a clean kitchen towel as they cool — this traps steam and keeps the crust incredibly soft.

Cuisines we love