Easter Buns(Sugar free ) and Maska (Butter)
Easter Buns (see recipe below)
2 tbsp maska
1 tbsp fruit jam (optional)
Slice the buns and spread the maska on both sides.
Heat a non-stick pan and place for a minute to make it warm.
Turn off the stove.
Spread Maska (see recipe) mixture inside on both sides.
Serve these buns with hot parsi / irani chai / tea.
Easter Buns (Sugar free)
Preparation Time – 20 minutes
Cooking Time – 20 minutes
150g almond flour
150g light spelt flour
1tsp bicarbonate of soda
60ml macadamia nut oil
2 medium eggs, beaten
Zest from one orange
6 drops liquid Stevia
50g currants, mixed fruit peel or raisins
Pinch of sea salt
In a jug, combine the beaten eggs with the oil and liquid Stevia.
Make a well in the middle of the dry ingredients in a large bowl and pour in the wet ingredients. Mix all the ingredients into the centre slowly in order to avoid getting a lumpy mixture. Add the orange zest and currants.
Finish combining the mixture with your hands to form a dough.
Kneed the dough so that it is smooth and elastic. This should take approximately 6 minutes.
Transfer the dough onto a floured surface and divide into 10 equally sized portions.
Mould each portion into a round bun and place on a baking tray. Ensure you leave enough space in between each bun for it to expand during the cooking process.
Using a knife score a cross on each bun.
Cook for 15 to 20 minutes in oven at 200C until golden brown.
Take out of the oven and place on a wire cooling rack.
Glaze with a drop of liquid Stevia mixed with water before they are cool.
Recipe from Perfect Easter Treats, published online by Diabetes.co.uk
parsi irani cafes like the Rustom’s in Mumbai, India are famous for their Brun Bread and Maska. Indeed a wonderful movie has been released on Netflix. Maska.
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