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curry buns

inititially i had intended to use instant yeast for these. but, I didn't have any at the time. and I had sourdough starter. and so I made them this way. and inertia. inertia. inertia. it's a process. an all day process.

ingredients

dough

starter[1]            100 g
all purpose flour     225 g
cake flour             50 g
whole wheat flour      25 g
milk                  120 g
egg                     1
butter                 60 g
sugar                  14 g
salt                    7 g

[1] starter

filling

onion                 120 g
garlic ginger paste[2]  1 tbsp
curry powder           1½ tsp
cumin                   1 tsp
turmeric                1 tsp
chili powder            ½ tsp
black pepper            ¼ tsp
potato                100 g
chicken               200 g
milk                    ¼ cup
tomato paste            1 tsp
coriander               ¼ tsp
clove                   ¼ tsp
fennel                  ¼ tsp
salt                    1 tsp
sugar                   ½ tsp
oil                  some

[2] garlic ginger paste

glaze

butter                 15 g
egg yolk                1

possibilities

make it vegetarian by removing the chicken, and making these adjustments:

onion                 200 g
potato                260 g
milk                    ⅓ cup

a process

dough

filling

grind any of the spices not yet ground.
procure two medium sized bowls.
chop the onion into small-ish pieces
into the first bowl, add onion, garlic/ginger paste, curry powder, cumin, turmeric, chili powder and black pepper.
chop the potato (~half centimeter pieces), and chicken (~1 centimeter pieces)
into the second bowl add the potato, chicken, milk, tomato paste, coriander, clove, fennel, salt and sugar.
heat some oil in a pan, pot, wok or something.
dump the first bowl into the pan. cook until spices are fragrant and the onions begin to soften. mix to ensure everything is well combined.
dump the second bowl into the pan. mix well. put a lid on the pan and let simmer. mix occasinally.
it is 'done' when the chicken is cooked through. the potato need not be soft.
when it is 'done' remove the lid. let simmer until any standing liquid has disappeared.

assembly

weigh the risen dough.
divide dough into twelve equal portions by weight. this is generally ~54 grams each.
form each portion into a sphere and set aside.

with a rolling pin, flatten a portion into a disk twice as long as wide.
place a large tablespoon of filling onto the lower portion of the disk.
fold the upper portion of the disk over the top of the filling.
crimp the edges with thumb and forefinger.
once sealed, shape the bun into a half circle with cupped hands.
place on a baking sheet lined with parchment.
do this for each portion of dough.

place the baking sheet inside a plastic bag, and let rise for 6 hours.
after 6 hours has passed, put it in the fridge overnight.

baking

remove the baking sheet from the refrigerator.
do your buns look plump? one can hope. if not, set the baking sheet on top of the fridge, and wait a spell. until you think they look nice.
whisk together soft butter and egg yolk for the glaze. add as much milk as necessary for the desired consistency.
once the buns are ready to bake, apply the glaze with a brush.
preheat a steamy oven to 220C
bake for 10 minutes.
remove the steam
bake for another 10 minutes

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