Curry Potato Buns Recipe
Curry Potato Buns
- Ingredients: makes 12 buns
- Fillings
- 450g Potato
- 150g Chicken fillet
- 3 cloves Garlic (chopped)
- 1 large Onion (chopped)
- Curry sauce (4 tbsp mix with 6 tbsp hot water)
- Seasoning (2 tsp chicken powder + 1 1/2 tsp light soya sauce, 1 tsp salt and 1 tsp sugar or to taste)
- 4-5 tbsp Hot water or more for the mixture if too dry
- Bun dough
- 320g Bread flour
- 80g Plain flour
- 20g Sugar
- 1 tsp Salt
- 2 tbsp Instand yeast
- 220ml Cold milk
- 1 cold Egg (55g)
- 30g Butter (soften at room temperature)
- Glazing
- 1 beaten egg
Method:
Fillings
Cook potatoes in boiling water until just cooked (do not cook till to soggy).
Saute garlic and onion until fragrant, add curry sauce, saute over low heat till aromatic.
Add chicken briefly fry for a while, return potatoes and add water, mix well.
Add seasoning to taste and cook for a while. Dish up. Leave to cool completely before using.
Bun Dough
Mix all dry ingredients together in the mixing bowl and add milk, mix to form a dough. (I used Kitchen Aid, dough hook to mix for 5 minutes). Then place dough on the table and add soft butter and knead to become smooth and elastic. (The dough is quite oily at first with the butter added. It'll be easier to handle after dusted some flour on it. I kneaded the dough for 20 minutes).
Place dough into a big bowl, cover with cling wrap and let it proof for about 50-60 minutes till double in size.
Knock down the dough, rest for 10 minutes. Divide dough into 60g each, roll into ball, rest for another 10 minutes.
Flatten the dough with roller pin and wrap with curry fillings.
Seal the opening tightly, rolls into ball and leave it on baking tray lined with parchment paper for second proofing - 45 minutes.
Egg wash and bake in pre-heated oven at 180 degrees C for about 15 minutes till golden brown.