Oats & Fig Fish Shape Buns

To make the eggless buns, in luke warm water mix 1 tsp sugar then add in yeast. Stir and let it sit for 5-10 mins till it's frothy.

In a wide bowl add the flour, salt, then coarsely grind the oats, oil, tooti frooti, fig, frothy yeast and honey.

Pour in milk slowly to knead into a soft and slightly sticky dough. Then add milk with a tablespoon. (I used about 1/8 cup.)

Continue kneading till you get a soft and pliable dough. (This takes about 10 - 15 mins. It is to ensure that the gluten is developed.)

Oil a mixing bowl, place the dough in it and keep it covered till it doubles in size. (This took me nearly 2 and half hours, as I had kept it in a preheated oven. Else it might take more time because of the sweetness.)

When the dough doubles in volume, punch it down and knead it again. Divide the dough into 3 parts. Roll each ball by cupping it inside your palms while rolling it in circles until you get a smooth finish. Make shapes of it like a fish as shown in the image.

In a greased baking tray, place the fishes with enough space in between for rising. Then cover with a towel until it doubles in size.

When it's time to bake, preheat the oven to 170 degrees celsius. Once the fishes are ready, brush the top with milk and sprinkle oats on top.

Place this tray in the oven and bake it for 15-25 minutes or until the top is golden in colour.

Remove the tray from the oven and brush the buns with melted butter, then let it cool on a wired rack.