I have recently joined a group called ‘Fresh From the Oven’ which is a monthly bread baking group. In essence the group has a monthly challenge to all bake their version of a given bready recipe. This months challenge was curry stuffed buns. I made them really early in the month and have been desperate to post this as I think they look so cute!
I guess I am quite pedestrian in my bread making in that I tend to make what I know, so this was something I would never have tried had I not been given a good nudge. Sometimes it’s good to bake outside of your comfort zone.
I made the filling first, so as to leave plenty of time for it to cool. I didn’t waver from Ria’s original recipe too much as I need to understand the basics of a recipe before going off-piste, but I did cut the onions down to 3, as 4 of the big onions I had seemed like a lot of volume. I also went for a teaspoon each of turmeric, coriander and cumin for the spices, with a small teaspoon of chilli as I didn’t want to make them too spicy for the boy.
[Revision of quantities Feb 2010: 2 onions, the chopped chicken leftover from a roast, 2 garlic cloves, 1 tsp salt, 1 tsp chopped ginger, 3/4 tsp each of cumin + coriander + turmeric + mild chilli, plus 1 tbsp ketchup and a good squirt of lemon juice]
The most fortuitous thing was that I had roasted a chicken the day before and when I stripped the chicken legs and thighs I ended up with exactly 200g of good chicken meat for shredding. The finished filling was delicious as it was and as I only used around half of it for the buns we had the rest for lunch with scrambled eggs and toasted muffins:
Making the dough was very different to any of my other breads. With the hot milk, egg and oil it made for a lovely soft dough that was very nice to knead, like kneading marzipan. Here it is after I punched it down:
I found getting the rolls to stay back in little balls once I had filled them a bit tricky, and tried various methods of pinching them back together and tucking bits under, but this didn’t seem to show in the end as the rolls puffed up beautifully and covered up my cack-handedness. I had a beaten egg to hand (as you do), so I glazed the rolls with this rather than the suggested egg white which is what made them more golden than Ria’s, and a bit two tone! I also ended up brushing off most of the seeds when I glazed them so I may glaze them first next time. I used half sesame and half onion seeds on the top for a bit of contrast.
They baked very quickly and looked divine when they came out of the oven.
I was unsure as when one eats a chicken curry stuffed bun, but I needn’t have worried as we found that they were good for elevenses, for lunch, along with soup, beer o’clock (a particularly good pairing we think) and supper. We managed to polish them off in no time. In fact we keep thinking of other things we could add to the stuffing, like a chick pea and potato curry or chilli beef, and thinking of other times when we could justifiably make and eat them. They would be great for picnics.
I am really looking forward to finding out what the Fresh from the Oven Challenge is for October and I think I may make some more of these right now.
In fact here we are again when I made them this month:
The original recipe is from Ria and goes like this:
- Dissolve the yeast in warm water with 1/2tbsp sugar and 1/2 tbsp of all purpose flour. Leave aside for 10 minutes.
- Boil the milk and allow to cool down till it is warm to touch. Add sugar, oil and salt.
- Mix well with a wooden spoon till the sugar dissolves and add 1 cup flour and mix to a smooth paste.
- Add the beaten egg, yeast and mix.Add the remaining flour and mix well till it forms a smooth dough.
- Knead well for 10 mins.[We knead it using our hands]
- Let it rest till it doubles in volume.
- Punch down the dough lightly using your palm and divide them equally.
- Flatten them into small discs and fill them with 1 tbsp of the filling. Re-shape them into a ball.Sprinkle the top with sesame seeds.
- Let it prove for another 20 mins.
- Bake them in a pre-heated oven at 200 degrees for 10 mins. When it starts to brown, give them an egg wash using 1 slightly beaten egg white.
- Heat oil, add the ginger garlic paste and saute till it gives out a nice aroma.
- Add the onions. Saute them till soft and transparent.
- Reduce the heat and add the powders and mix well for 2 mins.
- Add the shredded chicken and mix well.
- Keep it off the fire and let it cool.
- Use it for filling the dough.
Fresh from the oven – Baking one loaf at a time. Fresh from the oven is a monthly bread baking group. Challenges are announced on a private blog on the first of each month and then on the 28th of the month each member posts their bread on their blogs. Why not follow us on twitter, view our public blog which showcases all our efforts or email us to join at freshfromtheoven AT hotmail DOT co DOT uk. 22.09.09 I baked the buns again this Weekend but I think I might have killed the yeast by adding it to the milk mixture before it cooled enough so they did not rise properly which was a shame. They still tasted good. I followed the instructions in just the same way, so unless it was a bad batch of yeast this must have been what happened. I didn’t photograph them as I wanted to remember them as their perfect bunliness from the 1st occasion. On to the next attempt!
Jules
September 28, 2009
They look fantastic! Looks like your dough rose far better than mine. Mine was like playdoh consistancy. Thanks for taking part. I’ve seen next months challenge and it looks great.
Anne
September 28, 2009
They look great! I had quite a lot of mixture left too, mine went in the freezer for round 2! I also had to tone down the chilli for feeding my boyfriend too, think next time will do one spicy and one mild, like the sound of the spice combo you used.
Corry Garam (Melbourne)
September 28, 2009
Hi Claire,
Welcome to Fresh From The Oven.
Love your blog. Your stuffed buns look great. My dough was a bit like playdoh as well.
al
September 28, 2009
this idea works well with Chinese fillings Ho’s bakery in Manchester’s Chinatown does a Char Sui pork bun but I coudl see black bean or kung po working too
Thomas
September 29, 2009
The stuffed buns look amazing! I will definitely be trying this recipe.
Chele
September 29, 2009
Great post and such wonderful photos too! I can’t wait for next month’s challenge to see what we all come up with again ;0)
claire
September 29, 2009
Wow your dough certainly rose better than mine. Welcome to the group, glad you enjoyed your first challenge. I’m looking forward to Octobers too (Like Jules I have seen the challenge and it looks another good one!)
Thomas
October 1, 2009
Hi Claire! It was nice to hear from you today! Hope all is well. I was a bit confused when I read your comment until I hoped over to your blog and realized what the problem. The link that you have set up goes straight to my July posts instead of my main web address. That’s why every time you clicked on it, you only saw my July posts. 🙂
How are those new raised beds working out? Are you planting any cool weather crops? I can’t wait to see what they look like next spring!
thingswemake
October 2, 2009
Ah! So that’s what I’ve done. I will go and change the link and get reading. We have not filled the beds yet as Ed has been busy building a deck. We need to get the compost bins emptied into them and perhaps transfer some of the kale and cavalo Nero and leeks that I have in pots. Will make a start this Weekend. Thanks!
Mrs Ergül
October 5, 2009
Oh my god! I can’t help but click in when I see curry buns on foodgawker! These are common and popular in the bakeries in Singapore. I will love to make them myself! Thanks for sharing the recipe!
thingswemake
October 5, 2009
Thanks for everyone’s kind comments. Since these buns have been on Foodgawker.com they have got over 100 hits a day! They certainly are popular little buns.
rachel
October 6, 2012
This is one of the best recipies I’ve tasted! I’m making it right now and love the chicken! You’re amazing!
Reena Thomas
November 12, 2018
Thank you i love this recipe. I have made it many many times. And it’s always a big hit. But i haven’t made the chicken exactly how it says. Won’t that many onions be too much ?
thingswemake.co.uk
December 20, 2018
I find it works fine!