Bun Maska Recipe

Bun Maska is a classic Indian snack, popular in Irani cafés in Mumbai. Soft buns are warmed and spread with sweetened whipped butter. The Bun Maska Recipe is simple, yet the result is rich and satisfying, perfect for breakfast or an afternoon snack. You can easily make this café-style dish at home. Paired with a cup of Irani Chai, it becomes a comforting treat.

About bun maska

Buns are soft, pillowy bread rolls. The word “maska” means butter. Simply put, Bun Maska is a soft bun with a layer of creamy butter, a true tea-time delight.

Introduced by Irani cafés, the bun maska became popular in Irani and Parsi bakeries across Mumbai, Pune, and other parts of Maharashtra.

I grew up having Bun Maska in Mumbai’s Irani cafés, always with a cup of chai. This recipe is my homage to those simple, comforting flavors.

Bun Maska is not just a simple buttered bun. The butter is mixed with cream and sugar, then whipped until it becomes light and fluffy. The whipped butter is spread on soft buns, giving a light and creamy layer with each bite.

The butter should be soft, not hard or melted, so it blends well with the cream and whips properly. This gives the spread its light texture, which pairs beautifully with the bread.

The cream adds a luxurious softness to the maska, very typical of old-school cafés.
Some versions also mash the butter with a touch of milk powder or condensed milk for richness, but the simple version that I share is most authentic and balanced.

You can use milk buns, tutti frutti buns, or even brun pav for a more rustic version. After spreading the butter, you can also sprinkle some sugar on top if you like. For the best taste, use fresh buns from a good bakery or bake them at home.

Any soft bun works – milk buns, tutti-frutti buns or even brun pav. After spreading the whipped butter, if you like, you can sprinkle a little sugar on top. For the best result, use buns from a reputable bakery or make them fresh at home.

Bun Maska vs Brun Maska

Bun Maska and Brun Maska are popular bakery snacks, but they differ in texture and taste.

Bun Maska is made with soft bread rolls spread with whipped butter, often mixed with cream and sugar for a light sweetness.

Brun Maska is made with a slightly darker, denser bread, sometimes baked with milk, which gives it a stronger flavor and a firmer bite.

Both go well with chai. Bun Maska feels lighter and softer, while Brun Maska is more filling and hearty. Both celebrate the simple joy of buttery bread.

How to make Bun maska

To make this Irani café classic at home, whip butter with a little cream and sugar until light, then spread it generously on a sliced bun.

Whip The Maska

1. In a small bowl, add 4 tablespoons softened salted butter, 1 tablespoon fresh cream, 2 teaspoons powdered sugar and ¼ teaspoon edible rose water.

Including rose water is optional. You could add ⅛ teaspoon of ground cardamom powder instead or completely skip these flavorings.

2. Using a spoon or small whisk, beat until the mixture is light, creamy, and slightly fluffy.

Prepare The Bun

3. Heat a skillet or tawa and place the buns on it. Keep the heat to a low or medium-low heat.

I have used 2 large tutti frutti buns in this recipe. If you don’t have these lightly sweet buns, you can simply use Fruit Bread, milk bread, Pav or regular bread rolls instead.

4. Lightly warm the buns on the tawa or skillet turning over the buns a few times. Remove and set aside. You could toast them more if you prefer.

Make Bun Maska

5. Slice the warmed fresh, soft buns horizontally (not all the way through). Since the buns I had were already partially sliced, I had to slice them all the way vertically.

6. Generously, slather the prepared maska inside the sliced bun.

7. For Bun Maska Jam, spread the butter on the bun slices and spread a layer of jam on one slice or spread the jam on top of a buttered slice. Cover and serve.

Use any fruit jam. I usually like strawberry jam to pair with the fluffy butter.

8. Cover with the remaining halve of the buttered bun and serve.

Serving Suggestions

Serve immediately with a hot cup of Irani chai or Masala Chai. Optionally, sprinkle a little extra sugar inside for a more sweeter bite.

You can also pair it with a hot cafe style Coffee or even hot cocoa or Hot Chocolate. You can also add jam like I have done and use any flavor you prefer. I like to use either Strawberry Jam, Mango Jam or Fig Jam.

For a savory twist, sprinkle a pinch of Chaat Masala or black salt over the butter.

Dassana’s Notes

1. Choose fresh buns: Opt for soft, slightly sweet buns or pav for the best results. Using stale or dry bread won’t deliver that signature melt-in-the-mouth texture.
2. Butter selection: Traditionally, salted butter is preferred to achieve the classic sweet-and-salty flavor when combined with sugar. If you’re using unsalted butter, simply add a small pinch of salt.
3. Whip for fluffiness: Beat the butter with a little cream and sugar until light and airy. This step is key to recreating the authentic Irani café-style richness.
4. Customize sweetness: Adjust the sugar to your taste. Some enjoy a subtle sweetness, while others prefer a slightly richer, sweeter flavor.
5. Serve fresh: Bun Maska is best enjoyed immediately. If it sits too long, the butter can firm up and lose its soft, fluffy texture.
6. Perfect pairing: Enjoy it alongside Irani chai, masala chai or Cutting Chai to complete the classic café experience.

Your Questions Answered