Khapli Wheat Chorizo Buns

Recipe For Brunch

Khapli wheat chorizo buns are a special treat with a nutritional upgrade, with a sticky pecan coating and a chorizo topping. The dough is made with Aashirvaad Chakki Khapli Atta in place of regular flour, and it is an unusual pairing, but perhaps not as much, as cinnamon often shows up in Mexican cooking, and the sugar in the sticky topping does the heavy lifting in balancing out the chorizo's intensity. The buns also have more protein and fibre per bite. Khapli wheat carries lower gluten elasticity than regular flour, and gluten is exactly what gives a yeasted dough the stretch and structure it needs to trap air and rise properly, so this dough benefits from a slightly longer, more thorough knead to help what gluten does form develop fully. It also absorbs more liquid than regular flour, so the milk quantity may need a small increase to keep the dough from turning stiff and dry, since a dough that's too tight won't roll out thin enough for the bun. The bun-making process itself follows the same sticky-bun structure routine of a soft, slightly sweet yeasted dough left to rise until doubled, then rolled into a large rectangle, brushed with a cinnamon-butter-sugar filling, rolled up tightly into a log, and sliced into rounds. The topping underneath is what makes these khapli wheat chorizo buns so special, with brown sugar, butter, honey and corn syrup mixed with loose chorizo. This mixture goes into the baking dish first, with the sliced buns placed on top of it, and then flipped out later.