Rise and Shine

Despite some heavy rains/clouds in the past week, the warm, summery weather really makes it an ideal time for some bread making. I realise it has been a while since I last posted a recipe, so I thought I would pick up some recipe works again today before going back to work full time next week.

I love making filled buns. Whether savoury or sweet, you are only limited by your own imagination. Perhaps I went for a less adventurous (or less controversial) route today when I chose to make these potato curry buns. πŸ˜… (Though I always love a bit of spices! πŸ˜‚πŸŒΆ) You can see the recipe below, but I really would like to hear about the different kind of fillings you may enjoy or do at home! πŸ˜‹πŸ˜‰

Potato Curry Buns

Quantity: 4 buns


For the bread:

250g strong white/bread flour

1 tsp salt

100ml cold milk

60ml hot water

10g sugar

7g sachet of fast-action, dried yeast

15g melted unsalted butter or oil

For the filling:

250g potatoes, diced

1 shallot, diced

Curry powder


Fresh herbs (optional)


  1. Mix the flour with the salt in a mixing bowl and set aside.
  2. Mix the cold milk and hot water together to form a lukewarm mixture. Add the yeast and sugar into the milk mixture, and stir until they have dissolved.
  3. Add the yeast mixture to the flour, along with the melted butter or oil. Mix until you form a smooth dough.
  4. Knead the dough for about 10 minutes inside the bowl, or until you have achieved the ‘window-pane effect.’
  5. Leave the dough inside the mixing bowl. Cover and let it rise for 25-35 minutes, or until it has doubled in size.
  6. While the dough is rising, boil and cook the potatoes in a pot. Drain the water afterwards.
  7. Fry the shallots in a hot pan, and then add in the potatoes. Season with the spices and salt. Let the filling cool down before folding it into the dough.
  8. Once the dough has finished rising, knock the air out and divide it into four equal portions.
  9. Roll the dough into balls. Flatten and stretch the dough into flat discs (see picture above.)
  10. Add about a tablespoon of the filling onto the dough. (Be careful not to overfill.) Fold and pinch the dough to seal the filling inside.
  11. Cover and let the filled buns rise for another 25-35 minutes, or until they have doubled in size.
  12. Meanwhile, preheat the oven to 200C/400F/Gas 6.
  13. Bake the buns for about 20-25 minutes, or until golden brown and the buns make a hollow sound when tap at the bottom.
  14. Once the buns are ready, set them on a wire rack to cool.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s