Friday, 25 September 2015

Curry Buns

Curry Buns
600 g Golden Cloud Cake Wheat Flour
35g milk powder
10 g sugar
10g dried yeast
7,5 ml salt
5 ml cumin seeds
60 ml finely chopped coriander
150 ml evaporated milk
250 ml lukewarm water
60 g butter, melted
400 g vegetable, chicken or lamb curry finely chopped
60 g melted butter, to brush buns

Place the dry ingredients into a mixing bowl.Combine the evaporated milk, water and melted butter.Pour the liquid into the dry ingredients and using the dough attachment, work the dough for ten minutes. If the dough appears to be slightly dry add a little water to soften the dough.Roll the dough into a smooth ball and leave to rest until it has doubled in size.Knead the dough for a minute by hand then divide into ten portions.Flatten each portion then place the curried filling in the centre.Bring the edges of the dough together and pinch together until the filling is enclosed.Place the buns on a greased baking tray and leave to rest until the buns double in size.Bake at 180°C for 30 minutes or until the rolls are golden brown and sound hollow when tapped.Brush the buns with melted butter and wrap in a tea towel for a few minutes to allow the buns to soften.Serve hot with a chutney or raita.

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