Curry Potato Buns

Thursday, 20 July 2017





It was my hubby’s idea to make this cos it reminds him of the buns we used to have when we were kids.  I remember I used to get this from the School Canteen for something like 10 or 20 cents only.  We are paying between RM2.00 to RM4.00 for a bun these days.  This is a comfort food snacks for us Gen-X Malaysians.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


Yields: 18 buns


INGREDIENTS:

Potato Filling:
5 medium potatoes, around 450g (cut into small cubes)
2 large onion (roughly chopped)
2 cloves garlic (chopped finely)
3 to 4 tablespoons vegetable oil
3 tablespoons meat/chicken curry paste (mixed with some water to become a paste)
Water
Salt to taste
¼ cube chicken stock (optional)
3 sprigs curry leaves

Bun/Bread:
540g bread flour
1 ½ tsp instant yeast
2 tbsp milk powder
30g brown Sugar
1 ½ tsp Salt
20g butter
20g corn oil or olive oil
220g water
100g fresh milk  (If you do not have fresh milk, you can use total 320g of water)

Egg wash – mixture of 1 egg yolk with 1 tablespoon of water.

METHOD:

Potato Filling:

1.  Heat oil in a wok and saute garlic, onion and curry leaves.

2.  Add in curry paste and stir for a while then add in potatoes.

3.  Add some water and season with salt and chicken stock. Turn down the fire and let it simmer till potatoes are soft and curry is dried. Keep aside to let it cool before using.

Bun/Bread:

1.  Add all ingredients into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together and achieve window pane stage (when stretch the dough you should be able to see thin membrane). It takes around 10 to 15 minutes. If the dough is too dry, add 1 tablespoon of water at a time. Some bread flour absorbs more water.

2.  Then let the dough complete the first round of proofing, about 60 minutes until double in size.

3.  Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 16 equal portions (about 60g each).  Knead into ball shapes.

4.  Roll out each small dough ball with a rolling pin and flatten into a disc. Place about 1 ½ tablespoon of curry potato filling in the middle. Enclose and knead into an oval shape with the seal facing down. Repeat this step of rolling and wrapping fillings with the rest of your dough. Place onto a baking tray lined with baking paper (2 inches apart from each bun).  Leave for the 2nd round of proofing, about 30 to 45 minutes, until double in size.
15 minutes before baking, preheat the oven at 180C.

5.  Brush the buns with egg wash.  Bake in a pre-heated oven for 20 to 25 minutes, or until brown. 

6.  Transfer onto a wire rack and let cool completely.