Homemade Pav Buns ~ Tangzong Method

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We are starting the third week of the Mega BM, themed on Baking.  Focus for this week will be yeasted bakes. I have mostly tried plain buns with some finger foods that caught everybody’s attention. While kids love cakes, I prefer savory bakes. Especially if it’s spiced, salted breads. 
One of the highlight of our BM#50 Anniversary Meet we had in Madras, was Homemade Pav, prepared by Gayathri. I was almost looking forward to see her bake it. While I did catch her in action most of the initial kneading process, I missed her baking it. 
Then we had enjoyed these soft as a pillow pavs with Tonak. It was such a delicious combination. Infact the pavs were so good as such. While I couldn’t wait to bake it myself, I had to longingly admire at everybody trying their hands with this recipe. 
I have a recipe for Pav, that works pretty good. However the browning was always a problem with mine. This recipe got me such beautifully browned tops. I fell in love with how this looked and before I could even think much, the buns disappeared. So there was no question of making bhaji for this.


Homemade Pav Buns ~ Tangzong Method
Makes 15 Buns
Ingredients Needed:
For The Tangzhong:
All Purpose Flour – 1/6 cup (2 tbsp + 2 tsp)
Milk – 1/2 cup
For The Dough:
All Purpose Flour – 2 1/2 cups
Sugar – 3 1/2 tbsp
Salt -1 tsp
Curd / Yoghurt – 1/4 cup
Baking Soda – a pinch
Milk Powder – 1 & 1/2 tbsp
Instant Yeast – 2 tsp
Butter – 3 tbsp
How to make the Pav Buns 
For the Tangzhong:
In a sauce pan, mix flour and milk. Whisk until you get a lump free mixture.
Keep it on stove and keep on stirring until the mixture turns into a clumpy dough.
Remove from flame, beat till you get a good smooth paste, then cover with a cling wrap. Ensure that the cling wrap touches the surface of the tangzhong.
Keep it aside.
To make the dough for the Pav:
Mix curd and a pinch of baking soda. Whisk and keep it aside. It would bubble up.
In a wide bowl add flour, salt, sugar and instant yeast. Add the prepared tangzhong and curd to the flour, add about 1/2 cup of water and make a soft sticky dough.
Add butter and knead until the butter gets incorporated well. 
Transfer the dough to the counter and knead continuously for 10 minutes. The dough should pass the window pane test.
Take a small piece of dough and stretch into a thin square. If you are able to stretch without breaking, kneading is enough, else again continue kneading. The dough should be thin enough to pass light through it. This is mostly done by 10 -15 mins
Roll the dough into a ball. Grease a bowl with oil, place the dough into it and slightly rotate to coat the dough with oil. Cover with cling wrap and set it aside for 1 hour.
The dough should double in size. This can be checked by pressing with your index finger, if the impression bounces back, you need to proof it for some more time. Else if the dent stays, you can proceed to next step.
Punch down dough and roll it into a thin disc. Cut it into 4 equal parts. Slice each portion into 5 equal parts. Now roll each portion into a tight ball.
Place all the rolls in a 12″ * 9″ greased tray. Cover with cling wrap and allow them to double in size.
Meanwhile preheat oven to 175C.  By now the dough would have risen well. Brush the top of bread with milk and bake it for 20-25 minutes.
Remove from oven and brush the buns with butter.  When you can handle it with hand, remove it from the tin and place on a wire rack and allow it to cool completely.
Enjoy as such or serve it with Bhaji

Homemade Pav Buns ~ Tangzong Method

Cuisine North Indian
Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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  1. Lover the color of those buns and how soft they have turned out. This must be the favorite of this marathon and been seeing many marathoners preparing and enjoying it. Will give it a try later.

  2. Lovely golden top and a fluffy Pav ! So many bookmarks to try…

    Any chance this session was videographed Valli ? We could share and learn better

  3. Priya is right.this bread can be dedicated to BM 50:-). I have tried this recipe long back and I know how soft these are. Its a wonderful choice for bread any day!

  4. I loved the bread then and love it now. Luckily I got the full process recorded in my head….:D Thought you will ask me why you did not share…;D Plan to bake it before the recording fades out.

  5. I should say we should start another baking marathon. I have a very big list of book marked recipes and this is the top one in that. That golden color is so exciting.

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