Madurai Butter Bun

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Madurai Butter Bun is a popular tea stall snack from Tamil Nadu made by toasting soft sweet buns with butter, sugar and milk on a tawa or frying pan. The buns turn crisp outside while staying soft, moist and buttery inside. A little milk added while cooking creates steam and gives the buns their characteristic soft texture. This easy butter bun recipe makes for a quick tea-time snack loved by both kids and adults.

Course: Snacks

Cuisine: South Indian

Diet: Vegetarian

Difficulty Level: Easy

Servings:

Calories: 340kcal

Author: Dassana Amit

Ingredients

½ cup milk
¼ teaspoon cardamom powder
4 sweet buns or tutti frutti buns
8 tablespoons butter or as needed
2 tablespoons sugar or add according to taste
2 to 4 teaspoons jam of choice – optional, for making butter jam buns

Instructions

Mix cardamom powder into milk and keep aside.
Slice the buns horizontally into halves.
Spread butter generously on the inner sides of the buns.
Sprinkle sugar on one side and close the buns.
Spread some butter and optionally sugar on the outer top side.
Heat butter on a tawa or frying pan over low heat.
Place the buns on the pan and toast gently while pressing slightly.
Toast for a minute and then flip.
Toast the second side also for a minute or until lightly crisp.
Pour some of the prepared milk around and slightly over the buns so it absorbs into the bread.
Flip again and add the remaining milk gradually.
Toast for another minute or until the buns are crisp outside and soft inside, turning gently once or twice as needed since the buns soften after absorbing the milk.
Remove and serve hot or warm with some butter spread on top and add a bit of sugar if preferred.
For Bun Butter Jam, spread some jam on one inner side of the bun after applying butter. Sprinkle sugar, close the bun and toast as mentioned in the recipe.
You can also spread jam on top of the buns after toasting.

Notes

Use soft sweet buns for best texture.
Keep heat low to prevent butter from burning.
Add milk gradually in batches of two or three and not all at once.
Flip gently after adding milk as the buns soften.
A thick heavy tawa or frying pan works best for even toasting.
White butter gives a richer bakery-style taste.

Nutrition