Bun Maska Recipe

Bun maska is one of those simple snacks that can instantly make you feel cozy and relaxed. Think of a soft, warm bun filled with sweet, fluffy butter, enjoyed with cutting chai on a busy morning or a quiet evening. This classic Mumbai Irani café treat is easy to make at home and needs only a few basic ingredients you probably already have in your kitchen.

What Makes Bun Maska Special

Bun maska has its roots in old Irani cafés in Mumbai and Pune, where people stopped by for an affordable cup of tea and a quick bite. These cafés served soft buns with “maska” – butter that is lightly sweetened and whipped till it turns creamy and airy. Instead of plain butter on bread, bun maska gives you a rich, smooth layer that melts into every bite. Soft milk buns, pav, or tutti-frutti buns work really well for this recipe when they are just warmed enough to help the butter soften inside.

Ingredients (Serves 2–3)

• 4 tablespoons salted butter, softened (add a small pinch of salt if using unsalted)
• 1 tablespoon fresh cream or malai
• 2 teaspoons powdered sugar, or to taste
• A few drops rose water or a pinch of cardamom powder (optional)
• 2–3 soft milk buns or pav, bakery fresh
• 1–2 tablespoons strawberry or any fruit jam (optional, for jam bun maska)

You can adjust the sugar depending on whether you like your bun maska mildly sweet or more dessert-like.

Step-by-Step Bun Maska Recipe

Step 1: Prepare the Ingredients

Keep all the ingredients on the counter before starting so the process feels easy and relaxed.

• Take the butter out of the fridge 20–30 minutes earlier so it becomes soft.
• Use thick cream or malai from boiled milk.
• If you do not have powdered sugar, grind regular sugar in a small mixer jar.
• Make sure the buns are at room temperature and not cold from the fridge.

This small preparation step helps everything come together smoothly.

Step 2: Soften the Butter

1. Add 4 tablespoons of softened butter to a small mixing bowl.
2. Press it gently with the back of a spoon to check the texture.
3. If the butter still feels very hard, keep the bowl in a warm corner of the kitchen (away from direct heat) for a few minutes.

The butter should be soft enough for the spoon to move through easily, but it should not be melted. This texture is important to get that light, café-style maska.

Step 3: Add Cream, Sugar and Flavor

1. Add 1 tablespoon of fresh cream or malai to the bowl with butter.
2. Add 2 teaspoons of powdered sugar. Taste later and add a little more if you prefer extra sweetness.
3. For a light flavor, add either a few drops of rose water or a pinch of cardamom powder. Both give a gentle fragrance that reminds you of old Irani cafés.

Cream makes the mixture softer and easier to spread, while sugar adds a pleasant, balanced sweetness.

Step 4: Whip the Maska

1. Use a small whisk, fork, or spoon to start mixing the butter, cream, and sugar.
2. Move your hand in circular motions and keep scraping the sides of the bowl so everything comes together.
3. Continue whipping for about 2–3 minutes, until:
   • The color looks slightly lighter.
   • The mixture becomes smooth, creamy, and a bit fluffy.

If you can feel sugar grains, mix for a little longer until they dissolve. This whipped maska is the heart of a good bun maska, giving it a soft, luxurious feel.

Step 5: Heat the Tawa

1. Place a tawa or flat pan on the stove.
2. Turn the flame to low or medium-low.
3. Let the tawa heat for around 30–40 seconds.

The tawa should be warm, not extremely hot. Too much heat can make the buns brown too fast on the outside while staying cold inside.

Step 6: Warm the Buns

1. Place the whole buns on the warm tawa.
2. Warm one side for about 30–40 seconds.
3. Flip and warm the other side for another 30–40 seconds.
4. If the buns are thick, you can gently rotate them on the sides for a few seconds.

You only want the buns to be soft and lightly warm, not crisp or hard. This helps the maska spread and melt slightly when you fill the bun.

Step 7: Slice the Buns

1. Reduce the flame or turn it off while you slice.
2. Place one bun on a plate or chopping board.
3. Hold it gently with one hand to keep it steady.
4. With a sharp knife, slice it horizontally from the side.
5. Stop cutting just before the other edge so the bun stays attached on one side and opens like a small book.

Keeping a small part uncut makes the bun easier to handle and keeps the filling neatly inside.

Step 8: Spread the Maska

1. Take a spoonful of the prepared maska.
2. Open the sliced bun carefully.
3. Spread the maska evenly on the inside of one half, then on the other half.
4. Use the back of the spoon to reach the edges so every bite has butter.

Do not be shy with the quantity here. A generous layer of maska is what makes bun maska so satisfying.

Step 9: Make Jam Bun Maska (Optional)

If you want to turn it into a jam bun maska:

1. After spreading the maska, add 1–2 teaspoons of your favorite jam on one side.
2. Spread the jam in a thin, even layer over the butter.
3. Close the bun gently so the filling stays inside.

The mix of creamy butter and fruity jam tastes very close to classic bakery-style jam buns.

Step 10: Close and Serve

1. Close the bun so that the two inner sides with maska touch each other.
2. Press lightly so the maska spreads a little more inside.
3. If you like an extra sweet bite, sprinkle a small amount of sugar inside before closing.
4. Serve the bun maska immediately while the bun is still warm and the butter is soft and creamy.

Freshly made bun maska tastes best and gives the same warm, comforting feel as eating it in a Mumbai Irani café.

Best Ways to Enjoy Bun Maska

Bun maska is most commonly enjoyed with a cup of strong, milky chai. You can serve it with:

• Irani chai or masala chai
• Cutting chai in small glasses
• Filter coffee or regular hot coffee
• Hot chocolate on a cold evening

For a slight twist, sprinkle a pinch of chaat masala over the maska for a sweet-salty flavor. If you like more texture, try making it with brun pav instead of soft buns for a firmer, crustier bite.

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Quick Tips for Perfect Bun Maska

• Always use fresh, soft buns from a good bakery; stale buns do not absorb the maska well.
• Whip the maska for a little longer if you want an extra light and airy texture.
• You can keep leftover maska in the fridge for 2–3 days. Let it come back to room temperature before spreading.
• If you do not have cream, you can still make bun maska with just butter and sugar. The result will be slightly denser but still very tasty.
• You can skip rose water or cardamom if you prefer a plain butter flavor.

FAQs

Can I use regular bread instead of buns?
Yes, you can use regular white bread or sandwich bread, but soft buns or pav give a better, café-style texture and feel.

What if I do not have cream or malai?
You can skip the cream and make the spread with only butter and sugar. It will be less fluffy but still works well for bun maska.

Should I use salted or unsalted butter?
Salted butter is a good choice because the slight saltiness balances the sweetness of the sugar nicely, just like in traditional bun maska.

What is the difference between bun maska and brun maska?
Bun maska is made with soft, fluffy buns, while brun maska uses a darker, crustier bread called brun. Both are delicious with chai, but brun has a firmer bite.

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Bun Maska Recipe

Bhumika Kaushal

Soft milk buns filled with sweet, creamy whipped butter, just like Mumbai Irani cafés, perfect with hot chai for breakfast or tea-time.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 minutes mins

Total Time 14 minutes mins

Course Breakfast, Snack

Cuisine Indian

Servings 2 people

Equipment

• 1 Tawa or flat pan
• 1 Small mixing bowl
• 1 Spoon or whisk
• 1 knife

Ingredients

  

• 4 tbsp salted butter, softened (add a small pinch of salt if using unsalted)
• 1 tbsp fresh cream or malai
• 2 tsp powdered sugar, or to taste
• A few drops rose water or a pinch of cardamom powder (optional)
• 2-3 pcs. soft milk buns or pav, bakery fresh
• 1-2 tsp strawberry or any fruit jam (optional, for jam bun maska)

Instructions

 

• Keep butter, cream, sugar and buns at room temperature so everything is easy to mix.
• Add softened butter to a small bowl and mash gently with a spoon until smooth.
• Mix in cream, powdered sugar and rose water or cardamom. Whip for 2–3 minutes until light, creamy and slightly fluffy.
• Warm the whole buns on a tawa over low heat for 30–40 seconds per side, just until soft, not crispy.
• Slice each bun horizontally without cutting all the way through so it opens like a book.
• Spread the whipped maska generously on the inside of the bun.
• For jam bun maska, add a thin layer of jam over the butter, then close the bun gently.
• Serve immediately with hot chai so the bun is warm and the butter stays soft.

Notes

• Use only fresh, soft bakery buns or pav; dry or stale buns won’t give that melt‑in‑the-mouth bun maska texture.​
• Butter must be softened, not melted. This helps it whip easily with cream and sugar and become light and creamy.​
• Adjust the sugar to your taste – add a little at a time if you prefer a mildly sweet bun maska.​
• You can skip cream if you don’t have it, but adding malai makes the maska fluffier and easier to spread.​
• Flavorings like rose water or cardamom are optional; use them for a classic Irani café aroma or leave the butter plain.​
• Store leftover maska in an airtight container in the fridge for 2–3 days and bring it back to room temperature before using.​

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