Imagine biting into a soft, fluffy milk bun with a warm spicy curry potato filling. Yup, I’m talking about today’s Milk Bread Curry Bun. There’s something really satisfying about making your own bread or buns. The sense of elation and joy when you take out the tray of golden colored toasty buns is indescribable. You’ll have to make it to experience it.
Truth be told, I was always reluctant to venture into the land of bread-making. It could be due to the fact that it usually involves at least a few hours process and I’ve failed miserably for (more than) a few times.
Thankfully, the stubborn streak in me did not allow me to give up and I’m happy to report I’ve finally put the failures behind me. Moral of the story – every failure is a step closer to success. Do not give up.
270 g bread flour
30 g cake flour
5 g instant yeast
40 g sugar
4 g salt
15 g milk powder
25 g egg (from 1 egg – reserve the rest for egg wash)
140 ml fresh milk (or more if necessary – I used another 15 ml)
75 ml whipping cream
Reserve egg + 1 tbsp milk
1 large potato (about 350 g) – cut into small cubes
1 medium onion – chopped finely
1 clove garlic – minced
1 tbsp ketchup
1 tbsp curry powder
1 tsp soy sauce
1 tsp chicken powder
Salt & pepper to taste
½ tbsp. flour
1/3 cup (80 ml) water
Makes 10 buns
Milk Bread recipe adapted from: Savory Days
In a large mixing bowl, add both flours, sugar, salt and milk powder. Using a balloon whisk, mix all the ingredients until well incorporated.
Add in instant yeast and mix well again.
Make a well in the centre of the bowl and add in 25 g egg, fresh milk and whipping cream.
Mix well with a wooden spoon until it forms a lumpy dough.
Cover with cling wrap and let it rest for 20 mins at room temperature.
Meanwhile, prepare the potato filling.
Add 2 tbsp cooking oil to a pan and saute the onions and garlic together under medium low heat.
Add in diced potato, chicken powder, salt and pepper and cook for 1 min.
Sprinkle in flour and cook for another min until the flour dissolves into the potato.
Add in water, soy sauce, curry powder, ketchup and cook for 10 – 15 mins until the potatoes are soft and liquid is absorbed.
Stir occasionally. Give it a taste and adjust with more seasoning if necessary.
Set aside to cool completely.
Using a stand mixer fitted with a dough hook, beat the dough until smooth and elastic, scrapping down the sides occasionally. It should take somewhere between 10 – 15 mins.
*The dough should look sticky initially but will turn smooth and elastic towards the end. *if you find the dough slightly dry when mixing, add in 10 ml milk (or more) slowly.
To check if the dough is ready, test by stretching a small part of the dough gently. It should be elastic and not break easily. It will feel tacky but not sticky to the hands.
Remove the dough and roughly form into a ball shape. Place in a slightly oiled large bowl and flip it over so both sides will be covered with oil.
Cover with cling wrap and place in a warm spot to proof for 45 – 60 mins, until it doubles in size.
*I like to place in an unheated oven with a jug of hot water to aid the fermentation process.
When the dough has doubled in size, remove from the bowl and gently press out the gas from the dough.
Use a weighing scale to weigh the dough and divide into equal portions. I was able to get 10 x 60 g dough balls.
Place onto a clean counter, dusted lightly with some flour. Gently tug and shape the dough into ball shape.
Cover and let them rest on the counter again for 5 mins.
Separate the potato filling into equal portions.
Take a dough ball and roll into a round flat disc. Flip over and repeat the same. This way, the skin of the bun will be smooth.
Place one portion of the filling onto the dough and seal the edges by pinching them together to found a round shape.
Place each dough balls about 2” apart onto a baking tray lined with non-stick baking paper.
Cover and let them rise for another 40 – 50 mins.
15 mins before baking, preheat the oven to 170°C/340°F.
Brush the egg wash lightly all over the top of the buns. Be careful not to brush on too much or the buns will burn easily. When brushing, take care not to puncture and deflat the buns.
Place the tray into the oven and bake for 30 – 40 mins, until puffed and golden brown.
If the top is browning too quickly, cover loosely with an aluminum foil.
Cool the buns completely on a wire rack.
The curry buns can be stored at room temperature for up to 3 days.