1 Paav Recipe

Activate yeast

Combine the warm water (use 95–105°F / 35–40°C) with the sugar in a small bowl. Sprinkle the instant dry yeast over the top and let sit for 5–7 minutes until foamy. If it doesn't foam, the yeast may be expired—use fresh yeast.

Mix dry ingredients

In a medium mixing bowl, whisk together the all-purpose flour and salt until evenly distributed.

Combine wet ingredients

Beat the half egg (crack one large egg into a small bowl, whisk briefly and measure out half) with the warm milk. Stir in the softened butter until mostly combined. Add the foamy yeast mixture and stir to combine.

Form the dough

Make a well in the center of the flour and pour in the wet mixture. Using a wooden spoon or your hand, mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, knead in a stand mixer with a dough hook on medium speed for 6 minutes.

First rise

Lightly oil a small bowl with the vegetable oil. Place the kneaded dough ball in the bowl, turn once to coat, cover tightly with plastic wrap or a damp towel, and let rise in a warm, draft-free place for 60–75 minutes, or until doubled in size.

Shape the paav

Gently deflate the dough on a lightly floured surface. Shape into a tight smooth ball by tucking edges underneath and rolling it on the counter with cupped hands to create surface tension. Place the shaped ball seam-side down on a small piece of parchment or in a greased 3.5–4 inch round baking ring. Cover loosely and let rise for 35–45 minutes until puffy and nearly doubled.

Preheat oven and prepare wash

Preheat the oven to 350°F (175°C). Whisk the remaining small amount of egg or milk for the wash. When the paav has nearly finished the second rise, brush the top gently with the wash for a glossy finish.

Bake

Place the paav on a baking sheet (use parchment) and bake in the preheated oven for 18–22 minutes, or until deep golden brown on top and an instant-read thermometer inserted into the center reads about 190–195°F (88–91°C). If the top is browning too quickly, tent lightly with foil for the last 5–7 minutes.

Cool

Remove the paav from the oven and transfer to a wire rack. Brush again lightly with a little extra melted butter if desired for a softer crust. Let cool for at least 15–20 minutes before serving or slicing.