Curry Potato Sourdough Buns

by - March 28, 2021

Curry Potato Sourdough Buns

Curry Potato Sourdough Buns

These Curry Potato Sourdough Buns remind me of the buns I used to have when I was a kid. This is a comfort food snack for many of us Gen-X Malaysians and Singaporeans.  I shared this Curry Potato Buns recipe using yeast few years ago.   This time, I am sharing the sourdough version.

I used the Sourdough Shokupan Stiff Starter + Yudane Method recipe.  The bun texture is very soft, slightly chewy and moist. 

Please store the buns in the fridge if unable to finish in a day.  The filling may go spoil in a warm environment.  I steamed the buns the next day when I want to have it.  You may also microwave it.

It is advisable to read the below general notes before starting baking.


Why I use milk powder?  
  1. Milk or milk powder will enhance the flavour of the bread and make the bread texture softer due to the fat in the milk. 
  2. Milk powder is shelf stable and you can have it anytime when you want to use.  Unlike liquid milk you need to finish in certain days once is opened.
  3. The enzyme found in the fresh milk can weaken the gluten development in the bread dough. However, you do not have to worry about this if milk powder or pasteurized milk is used.
For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.  This happen especially to Yudane dough method.   I noticed that it is harder to achieve a very thin window pane  with Yudane method dough. 

The right flour plays a very important role in bread making.   To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  The protein content is around  12 - 13%.

The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:

  1. Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
  2. If the indentation stays and it doesn’t bounce back, it means it has been over proved.
  3. If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
  4. There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. 

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

A healthy starter is very crucial as advised by Baking with Gina.  It is advisable to feed your starter daily if you want your bread to rise nicely and to use the starter (levain) at its peak.  A starter that is fed regularly will be more active in general.

If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.  

When is starter at its peak?  My sourdough starter usually at its peak when it rose to tripled in jar.  It usually stayed at peak around 30 minutes and then it started to fall.  

Why use starter at its peak?  It is when the starter is most active and will result in a better rise in your bread in general.  

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:  14 buns 



450g, around 5 medium potatoes, peeled and cut into small cubes
2 large onion, roughly chopped
2 cloves garlic, chopped finely
3 to 4 tablespoons vegetable oil
2 tablespoons meat/chicken curry powder, mixed with 4 - 5 Tbsp water to become a paste (I used Baba's Meat Curry Powder)
Salt to taste
Mushroom seasoning or chicken stock to taste
3 sprigs curry leaves
Some water


Yudane Dough:
90g bread flour (I used Japan High Gluten Flour)
90g boiling water

Sweet Stiff Starter (50% Hydration):
80g sourdough starter (100% Hydration), preferably use at its peak 
240g bread flour (I used Japan High Gluten Flour)
100g water
40g sugar (I used organic brown sugar)

Main Dough:
80g bread flour (I used Japan High Gluten Flour)
All stiff starter (above)
All the yudane dough (above0
25g brown sugar (I used organic brown sugar)
1 1/4 tsp salt
35g milk powder
35g butter, room temperature
55g egg, whisked (from 1 medium egg)
30g water (reserve 10g and add in later if the dough need more water)

Egg Wash: 
1 egg + 1 tbsp water, whisked

Some curry leaves for decoration

2 baking trays


For The Curry 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 mushroom seasoning. Turn down the fire and let it simmer till potatoes are soft and curry is dried. Keep aside to let it cool before using.

For The Buns
  1. Yudane:
    1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
    2. Cling film and place in the fridge for at least 4 hours or overnight.  I prepared the night before.
    3. Take out from the fridge 30 minutes before using to return to room temperature.
  2. Sweet Stiff Starter 
    1. Dilute starter with water, stir in sugar and mix in bread flour to become a dough.  I usually mix with plastic scrapper then mix with hand to make into a ball.  Please use stand mixer with paddle attachment to mix if you find hard to mix with hand.
    2. Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled.  It took about 8 hours depending on your starter.  You can also prepare and leave on your kitchen counter, let it rise until triple in several hours and use at its peak.
  3. Main Dough:
    1. Put all ingredients (except butter), including all the stiff starter and yudane dough into a bowl of stand mixer.  I usually torn stiff starter and yudane dough into pieces first.
    2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  Using the paddle attachment, mix for 2 minutes or until all incorporated.  This step is critical to prevent  an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
    3. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage.  The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  4. 1st Proofing/Resting:  
    1. In the same bowl, let the dough rest for 15 - 60 minutes. Keep it covered with clingfilm or use a lid.  This dough I rested for 45 minutes and the dough rose quite a lot in 45 minutes.  (I did not find any big differences between 15 minutes to 60 minutes rest.  So, please follow your schedule).
  5. Shaping:
    1. Transfer the dough to a clean floured surface then divide dough into 14 equal portions (approx. 62g each for mine). Please use a kitchen scale if you want to be exact.  
    2. Form each portion to a ball.  Please watch the video how to shape the buns.
    3. Place bun onto the baking pans lined with non-stick baking paper.  Make sure they are about 1 ½ to 2 inches apart.  I arranged 7 buns on a tray. 
    4. I made marks with a pencil about 1.25 cm away from the original size of the buns.  
  6. Final Proofing:
    1. Let the buns proof at a warm place until the dough rise double in size or when it reaches the pencil marks.   These buns took approximately 2 hours at at room temperature of 30C.  The duration of proofing depends on your ambient temperature and starter.
  7. Baking:
    1. Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
    2. Brush with egg wash and place a curry leave on the centre as decoration.
    3. Bake in a preheated oven for 15 - 20 minutes, or until golden brown.  I turned the tray half way of baking to make sure they are evenly bake.
    4. Remove buns from oven and let them cool on rack.





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