Bun Maska is a beloved Indian bakery treat that brings together the perfect balance of soft, buttery bread and creamy, melted butter. Originating from Mumbai’s iconic Irani cafes, this simple yet indulgent snack has won hearts across the country and beyond. It’s the kind of comfort food that pairs beautifully with a hot cup of chai, making it a go-to for breakfast or an afternoon pick-me-up.
We love how easy it is to make Bun Maska at home, capturing that authentic cafe vibe without any fuss. With just a few ingredients and a quick recipe, you can enjoy this rich, buttery delight fresh from your own kitchen. Whether you’re craving a nostalgic bite or looking to impress your guests, our Bun Maska recipe will guide you every step of the way.
Ingredients
To recreate the authentic Bun Maska experience at home, we need a few simple but essential ingredients. Each part plays a crucial role in creating the soft buttery bun and the rich maska butter that defines this beloved snack.
For the Bun
We use basic baking ingredients to make the soft, pillowy buns that are key to Bun Maska. Here is what we need:
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| All-purpose flour | 3 ½ cups | Sifted |
| Active dry yeast | 2 tsp | Dissolved in warm water |
| Warm milk | 1 cup | Room temperature |
| Sugar | 2 tbsp | Granulated |
| Salt | 1 tsp | Fine |
| Unsalted butter | 3 tbsp | Softened |
| Warm water | ½ cup | For yeast activation |
| Egg | 1 large | Beaten (optional, for glaze) |
For the Maska Butter
The maska butter is the soul of this recipe. We prepare it to be creamy and easily spreadable:
- Unsalted butter – ½ cup (preferably at room temperature for easy spreading)
- Honey or sugar – 1 tsp (optional, to add a subtle sweetness)
- Pinch of salt – Enhances the flavor
Optional Garnishes
To elevate our Bun Maska we can add these simple yet flavor-boosting garnishes:
- Chaat masala – A light sprinkle for a tangy twist
- Fresh coriander leaves – Chopped finely for freshness
- Grated nutmeg – Just a pinch for a warm aroma
- Black pepper powder – To add a mild heat and depth
Each component thoughtfully complements the others to bring the perfect Bun Maska to life on your plate.
Tools and Equipment
To prepare Bun Maska perfectly at home, having the right Tools and Equipment streamlines the process and guarantees the best results. Here’s what we use to achieve that authentic Mumbai cafe experience:
- Mixing Bowls
Large and medium-sized bowls help us combine ingredients and proof the dough efficiently.
- Measuring Cups and Spoons
Accurate measurement of flour, sugar, yeast, and other ingredients ensures consistent results.
- Whisk or Spoon
For mixing warm milk with yeast and sugar to activate the yeast.
- Stand Mixer with Dough Hook (Optional)
Makes kneading the dough easier and quicker, especially for beginners.
- Rolling Pin
Useful if you prefer shaping buns a bit more uniformly.
- Baking Tray
Essential for placing the dough balls to bake into soft buns.
- Parchment Paper or Silicone Baking Mat
Prevents sticking and promotes even baking.
- Cooking Brush
For applying melted butter on the buns right after baking for that signature maska flavor.
- Small Saucepan
To melt the butter gently without burning.
- Cooling Rack
Allows buns to cool evenly and prevents sogginess.
- Sharp Knife or Bread Knife
For slicing the buns before applying butter during serving.
Here is a summary of the main tools for quick reference:
| Tool | Purpose |
|---|---|
| Mixing Bowls | Mixing and proofing dough |
| Measuring Cups & Spoons | Precise ingredient measurement |
| Whisk or Spoon | Activating yeast with warm milk |
| Stand Mixer (optional) | Kneading dough |
| Rolling Pin | Shaping buns |
| Baking Tray | Baking buns |
| Parchment Paper | Non-stick surface for baking |
| Cooking Brush | Applying melted butter |
| Small Saucepan | Melting butter |
| Cooling Rack | Cooling baked buns |
| Sharp Knife | Slicing buns |
Each of these tools plays a crucial role in ensuring our Bun Maska is soft, buttery, and authentic. By using these items, we replicate the beloved flavors and textures of Mumbai’s iconic Irani cafes right in our own kitchens.
Prep Work
Before we jump into making the authentic Bun Maska, getting the Prep Work right sets the foundation for a perfectly soft bun and richly flavored butter. Let’s ensure each element is ready to create that iconic Mumbai cafe experience.
Preparing the Butter Mixture
To make the maska butter smooth and flavorful, here’s what we do:
- Start with unsalted butter at room temperature for easy melting and spreading.
- If you prefer a hint of sweetness, add a small amount of honey or powdered sugar.
- Incorporate a pinch of salt to balance the flavors and enhance the butter’s richness.
We melt the butter gently on low heat just until it turns liquefied and creamy. Avoid overheating to preserve the butter’s natural flavor. Optional spices like grated nutmeg or a sprinkle of chaat masala can be folded in later to elevate taste complexity.
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | 4 tablespoons | Room temperature, then melted |
| Honey or powdered sugar | 1 teaspoon (optional) | Adds subtle sweetness |
| Salt | A pinch | Enhances overall flavor |
| Grated nutmeg or chaat masala | To taste (optional) | For garnish and flavor enhancement |
Preparing the Buns
Our goal is a batch of soft, fluffy buns that embrace the butter perfectly. Follow these prep steps precisely:
- Activate the yeast by whisking 1 tablespoon of sugar with 1 cup of warm milk (110°F/43°C) and 2 teaspoons of active dry yeast. Let it sit for 5–10 minutes until frothy.
- In a large mixing bowl, combine:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted softened butter
- Pour in the yeast mixture and stir gently to form a soft dough.
- Knead the dough for about 8–10 minutes until it’s smooth and elastic, either by hand or using a stand mixer with a dough hook.
- Shape the dough into a ball, place it in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for 1–1.5 hours or until it doubles in size.
- Punch down the dough gently to release air, then divide it into 8 equal portions.
- Roll each portion into a smooth oval shape typical for Bun Maska and place on a parchment-lined baking tray, spaced evenly.
- Cover and proof again for 30 minutes to get that perfect lift before baking.
Here’s a quick table summarizing the bun prep:
| Step | Description | Key Temperature/Time |
|---|---|---|
| Yeast activation | Mix sugar, milk, and yeast; let froth | 110°F/43°C; 5–10 minutes |
| Mixing dough | Combine flour, salt, butter, and yeast mix | Room temp; ready to knead |
| Kneading | Knead until smooth and elastic | 8–10 minutes |
| First rise (proofing) | Let dough double in size | Warm place; 1–1.5 hours |
| Portion & shape | Divide into 8 and shape into ovals | Room temp |
| Second rise | Proof shaped buns before baking | Warm place; 30 minutes |
By preparing the butter and buns carefully with these steps, we lay the groundwork for an irresistibly buttery, soft, and fragrant Bun Maska that captures its classic charm.
Instructions
Follow these steps carefully to create the perfect Bun Maska that bursts with flavor and texture. Each phase brings us closer to an authentic cafe-style experience.
Toasting the Buns
- Preheat a skillet or griddle over medium heat. Ensure it’s hot enough before placing the buns.
- Slice each soft bun horizontally with a sharp knife to create two equal halves.
- Place the buns cut side down on the skillet.
- Toast for 1 to 2 minutes or until golden brown and slightly crisp. Watch closely to avoid burning.
- Remove buns from the skillet and keep warm on a plate.
Tip: Use a non-stick pan for even browning and easy removal.
Applying the Maska Butter
- While buns are warm, generously spread the room temperature maska butter evenly over each toasted half.
- Allow the warmth of the buns to gently melt the butter, soaking into every crumb.
- For an extra burst of flavor, sprinkle a pinch of chaat masala, grated nutmeg, or freshly cracked black pepper on top.
- Optionally, drizzle a little honey or dust powdered sugar on the buttered side for subtle sweetness.
Serving Suggestions
Our Bun Maska pairs exquisitely with simple, traditional accompaniments. Here are some ideas:
| Pairing | Description |
|---|---|
| Hot Masala Chai | Strong, spiced tea cuts through rich butter creating harmony. |
| Filter Coffee | Bold Indian coffee adds a robust counterbalance to softness. |
| Fresh Fruit | Slices of ripe mango, banana, or strawberries freshen the palate. |
| Nutella or Jam | A modern sweet twist to complement the classic buttery flavor. |
“Bun Maska and chai is not just a snack it’s an experience rooted deeply in Mumbai’s culinary culture.”
Serve while warm to enjoy the buttery melt and the soft bun’s comforting texture in every bite.
Make-Ahead Tips
To enjoy the authentic Bun Maska experience anytime, our make-ahead tips ensure convenience without compromising freshness or flavor. Follow these steps to prepare key components in advance for a quick and effortless assembly.
Prepare and Store the Buns
- Bake the buns a day ahead: After baking, cool completely on a wire rack to prevent sogginess.
- Store buns in an airtight container or resealable plastic bag at room temperature for up to 2 days.
- For longer storage, freeze the buns individually wrapped in plastic wrap and place them in a freezer-safe bag for up to 1 month.
- To reheat: Thaw frozen buns at room temperature, then warm them in a preheated oven at 350°F (175°C) for 5–7 minutes to restore softness.
Make the Maska Butter Ahead
- Mix maska butter according to our recipe, combining unsalted butter with optional honey, sugar, salt, and spices.
- Keep the butter chilled in an airtight container in the refrigerator for up to 5 days.
- Before serving, bring butter to room temperature or gently warm it to achieve perfect spreadability without melting completely.
Additional Tips for Optimal Freshness
| Step | Storage Method | Duration | Notes |
|---|---|---|---|
| Freshly baked buns | Airtight container (room temp) | Up to 2 days | Avoid refrigeration to maintain softness |
| Frozen buns | Plastic wrap + freezer bag | Up to 1 month | Thaw completely before reheating |
| Maska butter | Airtight container (refrigerated) | Up to 5 days | Soften before spreading; do not melt entirely |
Pro Tip: Toast the buns just before serving to revive their golden crust and enhance buttery richness. This quick step revitalizes even pre-made buns and gives that fresh-from-the-cafe mouthfeel.
Conclusion
Bun Maska is more than just a simple snack—it’s a comforting bite that brings a piece of Mumbai’s Irani cafe culture right into our homes. With just a few basic ingredients and some easy steps, we can recreate that perfect balance of soft, buttery buns and rich maska butter anytime we want.
Whether enjoyed with chai or on its own, this recipe invites us to slow down and savor the little moments. Making Bun Maska at home not only satisfies our cravings but also connects us to a beloved culinary tradition that’s both timeless and deeply satisfying.
Frequently Asked Questions
What is Bun Maska?
Bun Maska is a popular Indian bakery snack featuring soft, buttery bread (bun) spread generously with creamy melted butter (maska). It originated in Mumbai’s Irani cafes and is often enjoyed with chai.
What are the main ingredients needed to make Bun Maska?
The main ingredients for the buns include all-purpose flour, yeast, warm milk, sugar, salt, and unsalted butter. For the maska, unsalted butter with optional honey or sugar and a pinch of salt is used.
Can I add spices to Bun Maska? If yes, which ones?
Yes, you can enhance the flavor with optional spices like chaat masala, fresh coriander, grated nutmeg, or black pepper for a more complex taste.
What equipment do I need to make Bun Maska at home?
Basic tools include mixing bowls, measuring cups, a whisk or stand mixer, rolling pin, baking tray with parchment paper, cooking brush, small saucepan, cooling rack, and a sharp knife.
How do I prepare the maska butter?
Allow unsalted butter to reach room temperature, then gently melt it. Add optional honey or powdered sugar and a pinch of salt. You may also sprinkle in spices like nutmeg or chaat masala for extra flavor.
How do I ensure my buns are soft and fluffy?
Activate yeast properly, knead dough well, and allow it to rise twice—once after mixing and again after shaping. Proper proofing and baking result in soft, fluffy buns.
What is the best way to toast Bun Maska?
Preheat a skillet, slice the buns horizontally, toast them until golden brown on the cut side, then spread warm maska butter generously before serving.
Can Bun Maska be made ahead of time?
Yes, bake buns a day in advance and store in an airtight container at room temperature for two days or freeze for longer. Prepare maska butter ahead and refrigerate until use.
What drinks pair best with Bun Maska?
Bun Maska pairs excellently with hot masala chai or filter coffee, enhancing the classic Mumbai cafe experience.
Is Bun Maska suitable for breakfast or snacks?
Bun Maska is a versatile treat enjoyed as a comforting breakfast or an indulgent afternoon snack.