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Curry Potato Buns



When Angel of Cook.Bake.Love made this Curry Bun in May, I keep telling myself I must try this one day. After exchanging emails with Angel two days ago, I started to fry the potato fillings in the morning and prepare the bun dough in the afternoon. After kneading and proving the dough (more than 3 hours), I was very delighted when the 12 golden Curry Potato Buns emerged from the oven. Some of the buns were not very round in shape and some of them did not have enough filling (still room for improvement) but they were soft and very delicious especially when they were hot. Definitely love to try this bun dough recipe with other filling and thank you much Angel for sharing :) For the recipe written in Chinese, please refer to Cook.Bake.Love.






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 curry powder 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 and egg 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.



I am linking this post to the event, Little Thumbs Up organised


34 comments:

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  1. Ann, I'm the first , ur buns look great... Equal size n they appears round and equally good! Well done!
    The colour also looks great too!
    I grab one for morning tea ok

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  2. I also like to grap one for breakfast even I just eaten homemade Lor Mai Kai, hehehe..

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  3. The curry potato buns looks great. In fact, curry bun is one of my favorite picks when I visit bakeries. Unfortunately, not many bread bakeries here :(

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  4. 很美的面包, 颜色也烘得很好看!
    我每次烘面包都是烘黑了, 嘻嘻!

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  5. 是咯。这样的面包很好看。滑滑的表面。很喜欢。

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  6. Opps, no more sofa seat.

    You are most welcome, Ann. I think you have done a better job, your curry bun is so round and "pong pong".

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  7. Looks delicious! My family loves this bun! I'm going to bookmark this! Thanks for sharing Ann!

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  8. Can i have two for breakfast tomorrow?

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  9. 圆嘟嘟的好可爱,curry馅料很ngam我的口味,
    我要2粒,嘻嘻!

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  10. Ann, love your buns! the colour of it browns so well and the puffy buns tempting me to grab more than one!!

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  11. Ann, your curry buns look just like the ones in those confectioneries that I loved to go when I was much younger. These ones alongside with the luncheon meat buns never fail to delight me :):)

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  12. Round or not round I like the texture of the buns. Will take one from you. Hurray, it's raining now, haze, haze, go away. Fresh air, I need fresh air!!

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  13. Irresistible! I had some fried curry pans before..have to try your baked version.

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  14. Ann, really golden brown buns.......I love these type of buns. Must try. Thanks!

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  15. I've seen these in bakeries but never dared to make them. These are perfect!

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  16. 圆鼓鼓的包子,里面有我最爱的咖喱
    好想带几个回家哦:P

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  17. i like your bun, look so yummy and round, the golden colour so attractive.

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  18. 圆圆滑滑的curry面包好漂亮,我也要吃。。。。。嘻嘻!

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  19. Ann, do I roll the dough into balls like tang yuan or is there a specific technique? Another question : can I put the filling in then let the dough rise? Thanks for your help!

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    Replies
    1. Ai Li, The rolling of the dough ball is to place the dough on the table and cover it with your palm and roll it. Anyway you can fold it into a ball. You can watch this youtube for a better picture of it. http://www.youtube.com/watch?v=qmshQZCtJ9I
      Only put in the filling at the last stage.
      One of my reader, Lily already made this bun last night. You can drop by at her blog.
      http://lilycancook.blogspot.sg/2013/06/sweet-buns-with-luncheon-meat.html

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  20. Ann , just passing by to grab some of these fantastic and delicious curry buns !

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  21. Ann, this is my favorite kind of curry bun!!!!Love it!

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  22. Hi Ann, I made these buns today and the boys love it....a great recipe indeed!

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  23. Hi Ann,

    These curry potato buns look great! No wonder Jeannie made them too after you. 3 hours of kneading and proving is definitely worthwhile.

    Zoe

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  24. Hi Ann, I'm trying out your recipe now. Just to confirm with you that the instant yeast is 2 tbsp not tsp right? Tks ∩__∩

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    Replies
    1. Hi Shuyin, I just checked at Angel's recipe, 2tbsp instant yeast is correct.

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  25. Hi Ann,
    The buns look deliciously great! Just want to confirm if the amount of instant yeast used is 2 tablespoons or 2 teaspoons before I try out your recipe.
    Thanks!

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    Replies
    1. Judy, The instant dry yeast is 2 tablespoon, is correct.
      Happy baking :)

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