These kind of buns are in so many cuisines with some minor variations. I have been making the Tuna Buns for a long time now. These buns I made today are a variation of the tuna buns and are filled with curry. These are super delicious and soft. The original recipe is here
Baked Japanese Curry Buns (Yeast buns filled with potato meat curry)
Ingredients for Curry:
In a pressure cooker , add all the ingredients for the curry and cook for 3 whistles. Let the steam escape, add the peas and simmer until it becomes thick, without any water. Let it cool
Mix the yeast and the warm water in a bowl and let sit for 10 minutes. Mix in the flour, sugar, salt, butter and water and form a dough. Knead the dough on a lightly floured surface for about 10 minutes. Place the dough in a greased bowl, cover with plastic wrap and let rise to double its size, about 60-90 minutes.
Get the dough and knead for 2 minutes. Place the dough back into the bowl and let rise again.
Get the dough down and knead for 2 minutes.
Mix the egg and milk in a bowl.
Roll out one of the pieces of dough into a 6 inch circle and place a spoonful of the curry in the center. Fold the dough into a ball. Make about 12
Preheat oven to 350 degrees.
Dip the buns into the egg wash and then dip them into the bread crumbs to cover.
Cover the bread with plastic and let rise for 20 minutes.
Bake for 30 minutes until golden brown. Enjoy
Baked Japanese Curry Buns (Yeast buns filled with potato meat curry)
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| Japanese Curry Buns |
- 2 medium potatoes peeled and chopped
- 2 medium carrots scrapped and chopped
- 1-2 cups cauliflower
- 1/2 cup fresh/frozen peas
- handful of chopped spinach (optional)
- 1 teaspoon each of salt, coriander powder
- 1/2 teaspoon each of cumin powder, turmeric powder, finely chopped garlic
Ingredients for Buns:
- 1 packet yeast
- 1/4 cup water (lukewarm)
- 3 cups flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter (melted and cooled)
- 1 cup water
- 1 egg (lightly beaten)
- 1 tablespoon milk
- 1 cup panko bread crumbs ( I used Italian breadcrumbs)
Mix the yeast and the warm water in a bowl and let sit for 10 minutes. Mix in the flour, sugar, salt, butter and water and form a dough. Knead the dough on a lightly floured surface for about 10 minutes. Place the dough in a greased bowl, cover with plastic wrap and let rise to double its size, about 60-90 minutes.
Get the dough and knead for 2 minutes. Place the dough back into the bowl and let rise again.
Get the dough down and knead for 2 minutes.
Mix the egg and milk in a bowl.
Roll out one of the pieces of dough into a 6 inch circle and place a spoonful of the curry in the center. Fold the dough into a ball. Make about 12
Preheat oven to 350 degrees.
Dip the buns into the egg wash and then dip them into the bread crumbs to cover.
Cover the bread with plastic and let rise for 20 minutes.
Bake for 30 minutes until golden brown. Enjoy
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