Makes 9 buns
1 tsp Salt
2 tbsp Instant yeast
220ml Cold milk
1 cold Egg (55g)
30g Butter (soften at room temperature)
400g Potato (About 4 potatos)
150g Chicken fillet
2 cloves Garlic (chopped)
1 large Onion (chopped)
Curry sauce (4 tbsp mix with 6 tbsp hot water)
4-5 tbsp Hot water or more for the mixture if too dry
Salt to taste
1 beaten egg
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 and fry briefly, return potatoes and add water, mix well.
Add salt to taste and cook for a while. Dish up. Leave to cool completely before using.
Mix all dry ingredients and egg together in the mixing bowl and add milk, mix to form a dough.
Take the dough out of the bowl and knead for about 2 minutes.
Add butter and knead to become smooth and elastic.
Knead for about 10 to 20 minutes.
Dough should pass the window pane test. (Try stretching part of the dough, if it can stretch into thin sheet without breaking it means you have kneaded enough.)
Place dough into a big bowl, cover with cling wrap and let it proof until double in size. About 1 hour to 1 1/2 hour.
Take the dough out of the bowl and gently deflate to remove air.
Let 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 and roll into ball and leave it on baking tray lined with parchment paper for second proofing, about 1/2 hour.
Egg wash and bake in pre-heated oven at 180 degrees C for about 15 minutes till golden brown.