Bun Maska is a simple snack made with soft milk buns spread generously with a mix of butter, powdered sugar and condensed milk. It has rich buttery taste with soft texture of the bun and smooth creamy spread that melts in every bite. It is a popular snack at tea stalls served with Irani chai.
This recipe is quick to make with everyday ingredients found in most kitchen. It is a nice choice for breakfast, evening snack. The mild sweetness and buttery flavour makes it comforting and satisfying. Many people enjoy this because it is easy to prepare and tastes good without much effort.
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About Bun Maska
Bun Maska is a popular Indian bakery snack made by spreading a rich butter mixture over soft milk buns. This recipe uses butter, powdered sugar and condensed milk to make a smooth spread that comes together in just few minutes. It is simple but the the taste is really good.
The bun gives soft fluffy base while the butter spread add creamy richness. The butter mix is best made with room temperature butter as it blends easily. Some people like to keep the spread slightly sweet while others like it very sweet. This snack is often served with hot tea.
Bun Maska and Irani Chai are popular combination in tea shops and bakeries. I have tasted in local tea shop nearby and it tastes great no wonder it has become this popular now.
Fresh bakery buns work best because they stay soft and absorb little of the butter spread. You can also toast the bun lightly if you prefer little crisp texture before spreading.
Bun Maska Video
I have tried this once with burger buns and the taste was only ok. I would suggest to buy soft milk buns that is sweet which is best preferred for this recipe.
I usually make Bun Maska when I need quick evening snack without much preparation. My family likes it most with fresh warm buns from bakery.
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Bun Maska Ingredients
- Butter - I used soft butter at room temperature because it mixes easily with the other ingredients. Good quality butter gives rich taste and smooth texture to the spread. You can use homemade butter too.
- Sweet Milk Buns - I usually buy fresh bakery milk buns as they stay soft and taste better.
- Powdered Sugar - I prefer powdered sugar because it dissolves quickly without leaving grainy texture. It makes the spread smooth and creamy.
- Condensed Milk - I used condensed milk for sweetness and creamy consistency.
How to make Bun Maska Step by Step
1.Take 50 grams butter which is at room temperature.
2.Mix it well to soften it.
3.Add 1 tablespoon powdered sugar, 2 tablespoon condensed milk.
4.Mix it well and set aside. This will be enough to spread for 2 big sized buns or 4 medium sized buns.
5.Now take the buns and keep it ready. Use only fresh soft milk buns which gives the best taste and texture.
6.Slice the bun into half like this.
7.Spread the butter mixture generously on each side.
8.Close and seal.
9.Cut into half like this.
10.Spread butter on the sides.
11.Bun maska is ready!
Serve and enjoy immediately!
Expert Tips
- Butter - I always use room temperature butter before mixing. Cold butter is hard to blend and the spread may turn lumpy.
- Mixing - I usually mix everything until smooth without overdoing it. Just a few minutes of mixing is enough when the butter is soft.
- Buns - I use bakery milk buns which is soft and sweet, it gives best result. Do not use burger buns as they might turn out dry.
- Toasting - I sometimes toast the bun halved slightly, before adding the spread. Do not add the spread when the buns are hot as the spread might melt. Toasting gives little crisp edge while keeping the inside soft.
- Sweetness - Adjust sweetness according to the sweetness of the buns. I used milk buns which was already sweet so adjusted sweetness accordingly.
- Storage - I keep the leftover spread in a clean airtight container in the fridge and bring it to room temperature before using again so it spreads easily.
Serving and Storage
Serve Bun Maska immediately after spreading the butter mixture while the bun is still soft and fresh. Serve with hot tea or coffee for breakfast or evening snack, store the leftover spread in an airtight container in the fridge and it stay good for about three to four days only.
FAQS
1. Can I make the spread ahead of time?
Yes, you can prepare the spread one day earlier and refrigerate it, bring it to room temperature before using.
2. What type of bun works best?
Soft milk sweet buns from gives best taste and texture, though regular buns or brioche also works well. Do not use burger buns.
3. Can I toast the bun before serving?
Yes, light toasting give nice crunch, cool down a bit then spread the mixture and serve immediately.
4. Can I add extra flavours?
Some people add little cardamom powder or cinnamon or even vanilla extract for different flavour. But I like to keep it plain to enjoy the full flavour of butter as such without any flavours.
5.I don't have condensed milk, can I make it?
Yes, You can add 3 tablespoon powdered sugar and skip condensed milk.
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📖 Recipe Card
Bun Maska Recipe
Ingredients
- 2 big sized milk buns
- 50 grams butter
- 2 tablespoon condensed milk
- 1 tablespoon powdered sugar
Instructions
- Take 50 grams butter which is at room temperature.
- Mix it well to soften it.
- Add 1 tablespoon powdered sugar, 2 tablespoon condensed milk.
- Mix it well and set aside. This will be enough to spread for 2 big sized buns or 4 medium sized buns.
- Now take the buns and keep it ready. Use only fresh soft milk buns which gives the best taste and texture.
- Slice the bun into half like this.
- Spread the butter mixture generously on each side.
- Close and seal.
- Cut into half like this.
- Spread butter on the sides.
- Bun maska is ready!
- Serve and enjoy immediately!
Video
Notes
- Butter - I always use room temperature butter before mixing. Cold butter is hard to blend and the spread may turn lumpy.
- Mixing - I usually mix everything until smooth without overdoing it. Just a few minutes of mixing is enough when the butter is soft.
- Buns - I use bakery milk buns which is soft and sweet, it gives best result. Do not use burger buns as they might turn out dry.
- Toasting - I sometimes toast the bun halved slightly, before adding the spread. Do not add the spread when the buns are hot as the spread might melt. Toasting gives little crisp edge while keeping the inside soft.
- Sweetness - Adjust sweetness according to the sweetness of the buns. I used milk buns which was already sweet so adjusted sweetness accordingly.
- Storage - I keep the leftover spread in a clean airtight container in the fridge and bring it to room temperature before using again so it spreads easily.
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