Authentic Indian Sweet Buns Recipe – Lime Zest & Turbinado Sugar

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Sweet Buns Recipe – Lime Zest & Turbinado Sugar

Hey everyone! I’m so excited to share this recipe with you – these sweet buns are a little slice of happiness, and they always remind me of festive gatherings back home. They’re subtly sweet, wonderfully fragrant, and have this amazing soft, slightly chewy texture. Trust me, once you try them, you’ll be making them again and again!

Why You’ll Love This Recipe

These aren’t your average buns. The addition of lime zest gives them a unique, bright flavor that sets them apart. Plus, the turbinado sugar adds a lovely, delicate crunch. They’re perfect for a little afternoon treat with chai, or as a special something to share with family and friends. They’re a bit of a project, but honestly, the process is so rewarding!

Ingredients

Here’s what you’ll need to create these delightful sweet buns:

• ?? cup warm water
• 1 ?? tsp active dry yeast
• 1 ?? cups all-purpose flour
• ?? tsp salt
• 1 tsp lime/lemon zest
• 40 gm unsalted butter (that’s about 1.4 ounces, for those who prefer grams!)
• ??” cup turbinado sugar

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Turbinado Sugar: This is where the magic happens! It’s a raw sugar with larger crystals, giving the buns a beautiful sparkle and a gentle molasses-like flavor. If you can’t find it, you can use demerara sugar as a substitute, but turbinado is really worth seeking out.
• Lime/Lemon Zest – Regional Variations & Flavor Profile: Traditionally, lemon zest is used in many parts of India, but I love the slightly more floral aroma of lime. Feel free to experiment! Some families even add a tiny pinch of orange zest for a more complex citrus flavor. It really depends on what grows locally and what your family prefers.
• Butter: Using cold butter is key to getting that flaky texture. Don’t let it soften!
• Yeast: Make sure your yeast is fresh! If it doesn’t foam up when you add it to the warm water, it’s probably time for a new batch.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a small bowl, dissolve the yeast in the warm water. Let it sit for about 5-10 minutes, until it gets nice and frothy. This means the yeast is alive and ready to work its magic.
2. While the yeast is doing its thing, in a food processor, combine the flour, salt, and cold butter. Pulse it all together until the mixture resembles coarse crumbs – almost like powdery sand.
3. Now, add the frothy yeast mixture to the flour mixture. Pulse a few times until a dough starts to form a ball. Don’t overmix!
4. Turn the dough out onto a lightly oiled bowl. Cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about an hour, or until it has doubled in size.
5. Once the dough has risen, gently deflate it. Wrap it tightly in cling film and pop it in the fridge for anywhere between 1 and 24 hours. This slow fermentation develops a fantastic flavor.
6. When you’re ready to bake, take the chilled dough out of the fridge. Roll it out into a 6-inch square. Then, cut it into 24 equal pieces.
7. Roll each piece into a 5-inch rope. Coat each rope generously with turbinado sugar, and then gently twist it into a loop.
8. Place the loops onto baking sheets lined with parchment paper. Let them rest for about 20 minutes. This helps them hold their shape.
9. Finally, bake in a preheated oven at 325°F (160°C) for 25 minutes, or until they’re golden brown and look absolutely irresistible.
10. Let them cool completely on a wire rack before storing. Seriously, don’t skip the cooling part – they’re much easier to handle when they’re cool!

Expert Tips

• Don’t be afraid to get your hands dirty! While a food processor is helpful, you can absolutely make this dough by hand.
• If your kitchen is cold, find a warm spot for the dough to rise – like near a sunny window or in a slightly warmed oven.
• For extra flavor, brush the baked buns with a little melted butter while they’re still warm.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a good quality plant-based butter. You can also use coconut sugar or maple syrup instead of turbinado sugar.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid to get the right consistency.
• Spice Level: My grandmother always added a pinch of cardamom or saffron to the dough for a beautiful aroma and a subtle warmth. It’s divine!
• Festival Adaptations: These buns are perfect for Diwali or Holi! You can add a few strands of saffron to the dough for a festive touch, or decorate them with edible glitter.

Serving Suggestions

These sweet buns are amazing on their own, but they’re even better with a cup of hot chai. They also pair beautifully with a dollop of yogurt or a scoop of vanilla ice cream.

Storage Instructions

Store the cooled buns in an airtight container at room temperature for up to 3 days. They also freeze well – just wrap them individually in plastic wrap before freezing.

FAQs

Let’s answer some common questions:

• What is Turbinado Sugar and can I substitute it? Turbinado sugar is a minimally processed raw sugar with large crystals. Demerara sugar is the closest substitute, but the flavor won’t be quite the same.
• Can I make the dough ahead of time and freeze it? Absolutely! You can freeze the dough after the first rise. Just thaw it overnight in the fridge before rolling it out.
• What is the best way to achieve a soft and fluffy texture? Cold butter and not overmixing the dough are key! Also, the slow fermentation in the fridge really helps develop the texture.
• How can I tell if the buns are fully baked? They should be golden brown and sound hollow when tapped on the bottom.
• Can I add other citrus zests like orange or grapefruit? Definitely! Experiment and see what you like best. Orange zest is a lovely addition, and grapefruit zest would add a unique tang.

Enjoy baking these sweet buns! I hope they bring a little joy to your kitchen and your taste buds. Let me know how they turn out in the comments below!