Instructions

MAKE THE BENGALI FIVE SPICE:
1. Combine fennel seeds, cumin seeds, black mustard seeds, nigella seeds, and fenugreek seeds in a small bowl.
2. Lightly toast in a dry skillet over medium heat for 1-2 minutes until fragrant. Let cool.
3. Store in an airtight container.

MAKE THE MANGO CHUTNEY:
4. In a medium saucepan, combine diced mango, brown sugar, water, vinegar, 1 teaspoon Bengali five spice, ginger, salt, and cayenne if using.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally, until mango breaks down and mixture thickens.
6. Let cool completely before using.

MAKE THE DOUGH:
7. In the bowl of a stand mixer fitted with dough hook, combine flour, sugar, yeast, and salt.
8. In a separate bowl, whisk together warm milk, melted butter, eggs, and vanilla.
9. Add wet ingredients to dry ingredients. Mix on low speed until combined.
10. Knead on medium speed for 8-10 minutes until dough is smooth, elastic, and slightly tacky but not sticky.
11. Form into a ball and place in a lightly oiled bowl, turning to coat.
12. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 hour 30 minutes to 2 hours.

PREPARE THE FILLING MIXTURE:
13. In a small bowl, mix softened butter with brown sugar and 2 teaspoons Bengali five spice until well combined.

ROLL AND FILL:
14. Once dough has doubled, punch it down and turn out onto a lightly floured surface.
15. Roll into a large rectangle approximately 12x16 inches.
16. Spread the spiced butter mixture evenly over the dough, leaving a 1/2-inch border along one long edge.
17. Spread a generous layer of the cooled mango chutney over the butter.
18. Sprinkle dried cranberries evenly over the surface.
19. Starting from the long edge opposite the border, tightly roll the dough into a log.
20. Pinch the seam to seal.

CUT WITH THREAD (RAHUL'S TECHNIQUE):
21. Using unflavored dental floss or strong thread, slide it under the log about 1.5 inches from the end.
22. Cross the ends of the thread over the top of the log and pull firmly in opposite directions to slice through cleanly.
23. Repeat to cut 9 equal pieces.

SECOND RISE AND BAKE:
24. Grease a 9x9-inch square baking pan. Arrange the 9 buns cut-side up in the pan (3x3 arrangement).
25. Cover loosely and let rise in a warm place until puffy and touching each other, about 45 minutes to 1 hour.
26. Preheat oven to 375°F.
27. Bake for 22-25 minutes until golden brown on top. They should be deep golden color but still soft and gooey inside.
28. The internal temperature should reach about 190°F.

GLAZE:
29. While buns bake, heat apricot jam and water in a small saucepan until melted and smooth.
30. As soon as buns come out of the oven, brush the warm glaze over the tops.
31. Let cool in the pan for 10 minutes, then carefully transfer to a wire rack.
32. Serve warm or at room temperature, pulling apart to serve.