Stuffed Piggy Buns

Warm 1/4 cup water in a pan, add sugar to it and mix well. Then add the yeast to it and mix well again. Keep it aside for 5 mins. (It will froth and raise, however make sure the water is just luke warm and not hot.)

Take the flour and make a dent, add water, olive oil, butter, salt in it and the yeast completely dissolved in the water. Mix and make a smooth dough, keep it in a warm place covered with a cling wrap for an hour.

Meanwhile boil the potatoes and heat a pan with oil, season with rai/ mustard seeds, add the onion and fry till it's transparent in colour. Add the masala powder, red chilli powder, turmeric and salt and give it a quick stir.

Add the boiled and mashed potatoes, fry it till everything mixes well. Then remove from the heat and add the coriander leaves and lemon juice if desired, mix it well together.

By now the dough will have doubled in size. Give the dough a gentle knead and make 7 balls, we will use the 7th ball for the ears and nose as seen in the picture. Let them rest for 30 minutes.

After 30 mins it will double in size, keep the rolled stuffing inside the ball and pinch all the end towards the centre to cover the stuffing. Make the ears and nose, fix them with the ball and use black pepper for the eyes.

Repeat this process for each bun. Arrange them in the lined baking tray and keep the joined side down. Brush them well with butter.

Preheat the oven at 190 degrees celsius.

Brush these raised buns generously with milk. Bake it for 17- 20 mins or until the top crust turns golden brown in colour.

Lastly brush them with sufficient butter and let them cool on a wire rack.