How to Make Sweet Buns in Paan Flavour

How to make Sweet Buns in Paan Flavour are a healthy treat for Paan lovers. These Sweet buns have a triple bonanza of Paan as they have Gulkand spread, Banarsi Paan spread and fresh betel leaves.

Flavoured with Betel leaves and filled with rose petal jam (gulkand), these soft and fluffy sweet buns are as good as eating a Paan!

Never thought that would be having so many Paan recipes on my blog. After Paan shots and Paan cake, this is the third one using fresh betel leaves and rose petal jam.

And just like my other sweetbreads, like chocolate braided bread, Orange Marmalade bread, Peach cinnamon rolls even this one is classic and tastes superb.

Never thought that someday I would be eating Baked Paan too! But thanks to my blogging which keep me experimenting with novel ideas. These Paan Buns I baked for a contest held by Fabflavours. I had to use any of their products to participate in the contest, and guess what, I used not just one but 2 flavours simultaneously in these Sweet buns.

When I saw Gulkand Spread in their list of products, I immediately created the recipe in my brain. I decided how I would be using it and was somehow was very confident of the outcome even without trying these. And when I got to see Banarsi Paan Spread in their list of products, then this was like an icing on my imaginary recipe.

The recipe was a hit at my place. Flavours are so intense that they gave life to my sweet buns.

Throughout my life, this was the first time that we could smell Paan. Very well aware of the taste of Paan but got to sniff its aroma for the first time. Yes, trust me, as these Paan buns were baking in the oven, my house was filled with the fragrance of Paan.

Whether you eat Paan or not, but you are going to love these Paan buns. if you like Paan, then you will love that taste of it in these buns. And if you don't like to eat Paan then you will it all the more as it gives you excellent flavours without staining your mouth nor hands.

If by any chance, you have a more liking towards savoury bakes then do try Pizza Rolls or Garlic Rolls or Stromboli which is nothing but Stuffed bread, stuffed with veggies and cheese.

Gulkand Recipes

Gulkand or rose petal jam, made with rose petals, is an excellent preserve. It is not only aromatic but has many medicinal properties too. And this Gulkand is a must ingredient in Meetha paan. I have used Gulkand, directly in my No-cook coconut laddoo recipe and indirectly (through Meetha Paan) in my Paan shots and Paan Cake.

And thus, when I added it in my sweet buns, they came out to be very fragrant and flavourful.

How to Make

The recipe to make these Sweet buns is very simple and I made it more or less like Peach cinnamon rolls but this time, I gave these a different shape, something like a triangle to resemble the real Paan.

Not only added Paan puree made with fresh Betel leaves in the dough but also rolled it in chopped betel leaves.

For the filling, I added desiccated coconut, fennel powder and cardamom powder to the Gulkand spread and it was perfect! Make more as I bet you will end up eating half of it as it is so very delicious.

Once the dough proofed well, I divided it into small portions, Rolled each into a circle and then convert it into a triangle by folding it. You will understand it clearly by having a look at the photos below. Then put the filling and again folded it.

How To Serve

Breakfast: Now you can have Paan anytime, even in the morning too. These are perfect to be served in the breakfast along with any juice or smoothie.
Snacking: Pack it in your little one’s lunch-box. or serve it in the evening along with a glass of milk.
Dessert: Drizzle Banarsi Paan spread and serve it with vanilla ice cream.

Step By Step Recipe

A. For The Dough

Puree 8 to 10 Betel leaves in the grinder by adding just a spoonful of water.

In a bowl, take fine semolina, Paan puree, instant yeast, coconut sugar (or jaggery powder or any other sweetener), and salt.

Add lukewarm water and bring the dough together.
Add oil and start kneading. Knead it for 10 to 15 minutes by stretching and folding method till the dough becomes smooth and shiny. You need to be patient at this time and just keep on kneading. Soon, the dough will be smooth.
Take a bowl, grease it with oil. Put the dough in the greased bowl, flip it so that gets greased from all sides.

Cover it with cling film or lid or just a plate.
Keep the bowl in a warm place, better inside the Otg or Microwave oven. Do not switch on these appliances.
Let the dough rise for an hour or so. Keep an eye on the dough 45 minutes onwards. Whenever it gets double its ready to be knocked down. Time varies according to weather, the quantity of yeast used, warmth in the kitchen etc., so, don’t go by the clock but by the size of the dough. It should get double.

B. For The Filling

Mix Gulkand spread, desiccated coconut. cardamom powder and fennel powder in a bowl. The mix should be loose so that you can spread it easily.

C. For The Sweet Buns in Paan Flavour

Grease a baking tray and keep it aside.
Punch the dough to release the gases accumulated therein.
Sprinkle flour on your work surface. Pinch a small ball from the dough, flatten it slightly, put some chopped betel leaves and roll it into a small disc.

Ensure that the rolled dough is moving freely and is not sticking to the work surface. If sticking, then dismantle it, put more flour and then again roll it.
Flip it so that you have the plain side up and that with the betel leaves is on the other side.
Brush water on the sides and fold it sideways so that you get the shape of a triangle.

Put Banarsi Paan spread in the centre. Top it up with gulkand spread.

Now fold it. First, invert the top side till the centre and then each side, just like a parcel.

Keep it on the greased tray.

Similarly, make all the parcels.
Cover the tray with a cloth and Proof these for half an hour.
Preheat oven to 190 degrees for 10 minutes.
Brush milk on the parcels.
Bake for 25 to 30 minutes till you can smell the lovely aroma of the Paan and the top gets golden brown.
Take them out of the oven when golden brown.
keep the rolls on a wire rack.
Brush oil and cover with a damp cloth for at least 5 minutes or till it cools down completely.
Serve in breakfast or as a dessert.

Variation

Babka Bread: Just check my Orange Babka Bread and replace orange marmalade with Gulkand filling we used above..
Braided Bread: if not interested in rolls, then twist it into a braid and make Gulkand braided bread. For full, instructions, please check my chocolate braided bread and replace chocolate with Banarsi Paan spread and Gulkand filling.
Instead of Gulkand spread, you can simply use Gulkand or Puree a readymade Paan as I have done it my Paan Cake.

FAQs

Q) Can I make these in the shape of rolls?

I will not recommend giving it the shape of rolls, as the filling gets overbaked and thus affects the taste. Buns in the shape of these parcels were perfect for this recipe.

Q) If I do not have fresh betel leaves, then?

Definitely you will lose on the flavour. But still, gulkand spread alone will taste good oo.

Q) New To Bread Baking?

If you are new to bread making or have some inhibitions in using yeast, then my suggestion is that you first go through the basics by reading ALL ABOUT YEAST and BASICS OF BREAD MAKING.

However, if you are friendly with yeast then forget the above posts and dive straight into the recipe below.

Let’s Connect

I hope you have liked this recipe for How to Make Sweet Buns in Paan Flavour and will surely try it out for your loved ones. I will be happy if you share your creations on Instagram and tag me #samirasrecipediary there.

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