Curry Buns

When I saw Zoe of Bake for Happy Kids post these Chicken Curry Buns which were her childhood favourite, I had to make them for myself as well. I, too, grew up eating these from the neighbourhood bakeries. 

What is so delicious about these buns is really the sweet bread which encases the curry filling. The soft and fluffy bun, encasing a curried filling, is too good to resist. The recipe for the buns produced a bread that is soft and almost cotton like when freshly baked. It is exactly like the one I know from the bakeries. 

As I did not use the dough improver, the buns were not quite as soft the next day. However, they were still absolutely delicious. The sweetness of the buns contrasts well with the spicy curry filling.

Curry Buns (10 pieces)
Adapted from Zoe of Bake for Happy Kids, who adapted from I Can Bake by Agnes Chang

Basic Sweet Bun Dough 

Ingredients
 
A: 

• 400 g high protein flour, sifted (Bread flour)
• 100 g low protein flour, sifted (I used cake flour)
• 1 tsp bread improver, optional (I did not use)
• 10 g milk powder
• 1 tsp salt 
• 1 tbsp instant yeast
• 100 g castor sugar (I used 50 g)
• 1 egg 
• 220 ml water

B: 

• 75 g butter / margarine (I used 75 g of olive oil)

Glaze

1 egg, lightly beaten with 1/8 tsp salt 

Decoration

Pandan leaves cut into 1 cm strips, 10 pieces

Method

• Put all ingredients A into a bowl or breadmaker and mix into a smooth dough (I mixed for 20 mins in the breadmaker)
• Add B (the butter or oil) and continue to knead until gluten has developed and it can be stretched into a very thin layer. 
• Cover with a piece of damp cloth and leave to rise until it doubles in bulk. (1 hour)
• Punch down and knead again until smooth. 
• Divide into desired portions (85 to 90g) and shape into balls. 
• Cover with damp cloth and rest for 10-15 mins
• Fill with the curry filling (recipe below) and shape into rounds. Tie each bun with 1 strip of pandan leave.
• Leave to rise till double (about 30 mins).
• Egg wash, and bake at 200*C for about 15 mins. 

Chicken Curry Filling

2 tbsp oil 

A: 2 tbsp curry powder, mixed with 3 tbsp water
1 big onion, chopped
1 sprig curry leaves 

B: 200 g chicken meat, cut into small cubes (I replaced with 200 g potatoes)
2 boiled potatoes, peeled and cut into small cubes
1 tsp chicken stock granules (I used mushroom seasoning)
1/2 tsp salt 
3 tbsp water 

For the filling, heat up oil, saute A until fragrant. Add B, stir well and cook until dry. Taste. Dish up and leave to cool. Put aside. 

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Miss B from Everybody Eats Well in Flanders, at this post.