Curry Bun

This is my first attempt for curry bun. I was tempted to make this particular savoury because my son is so in love with it. Everytime we go to the neighbourhood mall, he will ask me to buy it for him.

Just a few weeks back we realised that the price has gone up, again, by 20 cents. So, I was determined to make it myself. I have a recipe that I got a long time ago which is actually for curry puff filling. But since I don't favour fried snacks I was never tempted to make it. Now i think I can make it as the bun filling.

Bread is not really my gendre, but I just gave it a go. Well, the result is...14 curry buns disappeared less than 6 hours. How come? Besides that they (my kids and hubby) liked it so much, they were really hungry during and after swimming...haha!!

I will share the recipe here with you, but I'm really sorry that I can't remember where I got the bun recipe, because I clicked too many sites and in the end I picked this one up. Or it could be a mix and match recipe that I usually do, because it's handwritten (not copy paste from computer) so I guess I might have gather many recipes and modify it myself. Anyway, if you think this is a recipe from your blog or site, please send me a message, then I will do some correction on the 'author' part of the recipe.

As for the curry filling, it was a pass-on recipe from someone I knew a few years back and I know that she wouldn't mind me sharing the recipe with you, as how she shared it with me.

Here are the recipes:

Curry Filling
Ingredients
A
3 pcs medium potatoes, diced
150g Chicken fillet, diced

B
1 pc medium red onion, finely sliced
2 cloves garlic, finely sliced
1 (5cm) cinnamon stick

C
Blend:
2 pcs medium red onion
3 cloves garlic
1 tsp ginger
3 tbsp curry powder

2 tbsp cooking oil
2 tsp tomato paste (optional)
1 tsp salt

Method
1. Heat the oil in a pan, saute ingredients B until fragrant.
2. Add ingredients C, saute and mix well.
3. Add diced chicken, stir fry until half cooked then add the diced potatoes and tomato paste (if using). Season with salt, mix well.
4. Reduce heat and cover the pan. Stir occasionally. Cook until the chicken and potatoes are soft to the bite.
5. Remove from heat and leave to cool.

Bun
Ingredients:
3 Cups all purpose flour (I used plain flour)
1.5 tsp dry (instant) yeast
2 tbsp Milk Powder
4 tbsp Butter, melted
2 tbsp Sugar
1 cup Warm Water
1 tsp Salt

Method:
1. Mix together sugar, yeast and warm water in a small bowl for 10 minutes or until frothy.
2. In a mixing bowl, put together flour, milk powder, butter and salt. Add yeast mixture and knead with mixer until smooth and elastic (knead 10 minutes if using hands).
3. Cover 2 hours until the dough is doubled in size. Deflate the dough, divide into 14 balls (that's about 45g each).
4. Roll out the ball into circle, stuff with filling and place onto baking pan, covered with clingwrap for 45 minutes.
Preheat oven 180*C towards end of proofing time.
5. Brush with butter and bake for 15 minutes or until golden brown.
6. After removing from oven, brush again with butter.

Note: The bun turned out as how I expected, as well as the curry filling. I tried with two types of brushing, milk and butter. The milk brushed top turned brown earlier than the one with butter. Both had a matte finish. Next time I'll try to brush it with eggwash. Then I hope I can have a shiny finished bun as those sold in bakeries.