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. 😅 (Though I always love a bit of spices! 😂🌶) 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! 😋😉
Potato Curry Buns
Quantity: 4 buns
For the bread:
250g strong white/bread flour
1 tsp salt
100ml cold milk
60ml hot water
7g sachet of fast-action, dried yeast
15g melted unsalted butter or oil
For the filling:
250g potatoes, diced
1 shallot, diced
Fresh herbs (optional)
- Mix the flour with the salt in a mixing bowl and set aside.
- 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.
- Add the yeast mixture to the flour, along with the melted butter or oil. Mix until you form a smooth dough.
- Knead the dough for about 10 minutes inside the bowl, or until you have achieved the ‘window-pane effect.’
- Leave the dough inside the mixing bowl. Cover and let it rise for 25-35 minutes, or until it has doubled in size.
- While the dough is rising, boil and cook the potatoes in a pot. Drain the water afterwards.
- 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.
- Once the dough has finished rising, knock the air out and divide it into four equal portions.
- Roll the dough into balls. Flatten and stretch the dough into flat discs (see picture above.)
- 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.
- Cover and let the filled buns rise for another 25-35 minutes, or until they have doubled in size.
- Meanwhile, preheat the oven to 200C/400F/Gas 6.
- Bake the buns for about 20-25 minutes, or until golden brown and the buns make a hollow sound when tap at the bottom.
- Once the buns are ready, set them on a wire rack to cool.