Curry Bread Buns

The following is a recipe from my Aunt Rajes.

My mom used to make these for us when we were kids that served well for a quick snack. When we were at university, she made these in bulk, would bake, and freeze them and send it up to us in Johannesburg. During long study sessions, these buns were amazing as you can just zap it in the microwave from frozen for about 30s-1min. Fresh and delicious.

A few days ago I decided I wanted to try and make these buns and thankfully my aunt Rajes in Cape Town was kind enough to share it with me. With her detailed instructions, I was able to re-produce these buns. If you are dairy intolerant – unsweetened good quality soya milk and regular sunflower oil work well (tried and tested).

I roped Carol into making her own batch. I cooked her a tuna ‘surprise’ filling (message me if you would like the recipe) and I made a batch for myself with a minced beef curry filling that had peas and potatoes.

Your filling doesn’t have to be a curry filling. Spinach and feta would work well. Tuna or salmon chutney. The filling should have less gravy, almost on the dry side otherwise it will soak through the buns and make it soggy. Potato does not work well.

ImageIn order for the dough to rise better, leave it in a warm place such as a car parked in the sun – takes about an hour to rise.

Cover it with a towel or blanket if you don’t have a warm place but indoors as warm as can be – should take about 2 hours to rise.

Curry Bun recipe

11 cups cake flour / 5.5 cups (I suppose you can use bread flour or all purpose flour, but I like the consistency of the buns with the cake flour)
20g dry yeast / 10g
3 tsp salt / 1.5tsp salt
1 cup sugar/0.5cups
2 eggs/ 1 egg
2 cups milk/ 1 cup milk
2 cups warm water
1/2 cup sunflower oil / 0.25
125g margerine or sunflower oil / 62.5g (i prefer the sunflower oil)

The number of buns that this recipe yields is dependent on how large you make each bun. I think we got about 40 – 50, but that’s because my first tray of buns were about hamburger size. It should be more of a cocktail bun size.

Rub the 125g of oil into the flour
Add salt and yeast to dry flour
Make a well in the centre of the flour
Mix sugar eggs milk oil and water together. Pour the mixture into the well of flour

Dust your hands with flour and mix the dough and wet mixture. Work the dough. Sticky!

Cover bowl with foil or wax paper. Cover with blanket and put in a warm place for about 45min to let the dough rise.

Once the dough has risen, clean the counter top, dust your hands and the counter with flour.
Separate the dough into half and then half again and again and again, until you have even size portions of dough.

Take about golf ball size of dough or a bit more, flatten it with the palm of your hand. Place the cooked (room temp) filling onto the centre of the flattened dough. Then just fold up the dough around the filling pinching it closed with your fingers. It’s like playing with plastercene. The dough is so soft sticky and malleable it seals itself.

Note: If you plan to freeze the buns, bake them all first! Let it cool down and then pack 4 to 6 buns in containers or zip loc bags for easy defrosting when you need a snack.  The filling must not be too wet as in, not a lot of gravy as it will make the buns soggy.  Potato filling is not a great idea as it doesn’t defrost well.

Place the uncooked buns onto a greased baking tray. Brush them with egg to give it the golden colour. Sprinkle a bit of sesame seeds
Bake for 20-25min at 180 degrees C

 

Sherissa's Curry-bread-buns