For dough
All Purpose Flour / Maida – 2 cups
Salt – ¼ tsp
Sugar – 4 tbsp
Butter – 3 tbsp
Milk – ¾ cup
Dry yeast – 1 tsp
For butter cream
unsalted butter-4tbsp
Icing Sugar – ½ cup
Milk -1 tbsp
Oil for Deep frying

• First to activate the yeast add 1 tsp of dry yeast and 1 tsp of sugar in a 3/4 cup of warm milk

• Stir and set aside until the yeast blooms. This usually takes 5-7 minutes.

• In a large mixing bowl add 2 cups of all purpose flour, 1/4 tsp of salt and 3 tbsp of sugar. Mix the dry ingredients thoroughly.

• Add the bloomed yeast mixture to the dry ingredients and mix well. Mix until the mixture turns into a sticky clump of dough.

• Transfer the dough to a clean and flat surface and knead for 5 minutes.

• Now add 3 tbsp of butter into the dough and continue to knead for 7 minutes.

• Form into a ball and transfer to a bowl.

• Cover with the wet cloth and let the dough rise for 2 hours, or until the dough doubles in size.

• Once the dough doubled in size, transfer to a clean and flat surface and knead again for I minute.

• Divide the dough into 2. And cut each part into 3 to 4 pieces.

• Now make a ball shape with each pieces. Make sure to get a smooth surface.

• Arrange it in a plate.

• flatten it lightly with fingers and set aside for 30 minutes.

• Heat the oil in a kadai for deep frying. Once its little hot drop the Balls in hot oil and fry on a medium flame.

• Fry until golden on both sides. Drain and set aside, Let it cool completely.

• To make a buttercream in a bowl add 4 Tbsp of room temperature and whisk for one minute.

• Add 1/2 cup of powder sugar and 1 tbsp of milk whip well till creamy.

• Now slit the cooled bun and apply some butter cream.

• Close the slited bun and serve.