Homemade turmeric buns with parma ham, Avocardo, heritage tomatoes & cos lettuce.

Welcome back to the hungry chef, today we wanted to share some more bread with you and other the coming weeks share a lot more with you. Which takes us to these Tumeric buns…

Bread, I love bread you get a real sense of pride from making your own bread, from dough to finished product I personally think there is no better feeling, on the Weekend I was preparing a simple lunch for me and my partner and wanted to share with you these bright and simple buns. Doesn’t take long around 1 hour proving, 10 minutes shaping with another 30 minute prove again…

So let’s begin.. For the Tumeric buns you will need

  • 500g white bread flour
  • 7g of fresh yeast
  • 300ml lukewarm water
  • 10g salt
  • 4 heaped Tbsp of Tumeric

Comine the flour, Tumeric & salt together

add the yeast to the lukewarm water until it becomes foamy.

Pour the water and yeast mix into the flour and bring together until all incorporated.

Put onto a lightly floured surface and knead for 5 minutes until smooth and elastic.

Cover with cling film and prove for 30 minutes. ( these times may vary depending on the temperature of your kitchen)

When the dough has doubled in size you can knock it back and cut the dough into 100g pieces ready for shaping.

When it comes to shaping the buns flatten down and fold the ends into the centre and roll on the counter with the palm of your hand until you have a well rounded ball.. ( sorry I will have a video demo on shaping soon)

Place on baking trays with some parchment to stop them sticking, cover with a cloth & Let prove for another 30 minutes. In the meantime preheat the oven to 200c.

Once proved and ready for baking side them in the Pre heated oven and cook for 15 minutes. They should be golden when they come out. If your unsure if they are ready you can use a probe to check the core temperature should be around 96c for a finished product.

Let cool on a wire rack or up turned baking tray. For the filling you can use whatever you hvve laying around we just happened to have parma ham, Avocardo, tomatoes and lettuce in the fridge.

Which brings me to my final point.. Why Tumeric?

Many studies have been centered around turmeric in recent years it has major health benefits for your body and brain.

It has been used in India for thousands of years as a spice and a medicinal herb. It contains a compound called curcuminoids the most important of which is curcumin which is the main active ingredient in turmeric, it has powerful anti inflammatory effects and it is a strong anti oxidant… However the curcumin content in turmeric is not that high In fact it’s about 3% of the weight.

The benefits of turmeric include

  • Lowers risk of heart disease
  • Can help and maybe even fight cancer
  • Can maybe help treat Alzheimers
  • Arthritis patients respond well to curcumin
  • Can help battle depression
  • Can maybe help delay aging process

We hope you found this information useless and as always please feel free to message us for any questions.

As we said earlier we have more content on bread and making bread coming soon with video tutorials and step by step picture

We are trying to inspire more people into the kitchen as possible.

Many thanks

The hungry chef

2 Comments Add yours

  1. Parul Thakur says:

    I have never baked bread or bun. Reading this was great.
    You are right. We use turmeric in every single food we cook. I don’t think I know an Indian recipe that doesn’t use a pinch of turmeric. We also get fresh turmeric (it looks like ginger) that we sometimes boil with milk. It is said to be very good for healing and treating cold. 🙂
    Glad you wrote about its benefits.

    Thanks for following happiness and food, Ryan. I hope to see you around.

    Liked by 1 person

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