Chicken and Potato Curry Milk Bun

When I first saw Sonia's  Chicken and Potato curry  buns, I was very enchanted. I have never made bread using the sponge dough method before. And I gathered from many food bloggers who praised the texture of the bread to be super soft. Sooooo.... today I gathered all the ingredients and put my hands down into making them. It does not disappoint me the buns are really super soft and good..

Thank you Sonia for sharing this recipe.


Recipes: Adapted from sonia @ nasi lemak lover

Ingredients for the filling:
3 potatoes, small cubed
200 g chicken breast, small cubed
2 spring  curry leaves
1/2 big onion, chopped
2 cloves garlic,chopped finely
3 shallots, chopped finely

Mix to form a paste:
1.5 tablespoon meat curry powder (one and the half)
1/2 tablespoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon tumeric powder
4 tablespoon water

Method:
1) Heat oil in a wok, saute onion, garlic and shallots till aroma.
2) Add in curry paste, curry leaves, stir fry till fragrance. Add in chicken and potatoes, mix well.
3) Add in enough of water to cover the chicken and potatoes, cook over low medium heat till potato is softened, add salt and sugar to taste..  Set aside to cool.

To Prepare the buns:  Overnight Sponge dough:
215 g bread flour
125 g full cream milk (cold)
2 g instant yeast (1/2 teaspoon)

Method: Mix all ingredients till a rough dough, cover with cling film or put in the plastic bag and store overnight in the fridge.

To prepare basic dough:
1 quantity of above overnight sponge dough
90 g bread flour
30 g egg (about 1/2 large egg)
4 g instant yeast (1 tsp)
3 g fine salt
60 g fine sugar
45 g butter ( room temperature)
1 tablespoon milk (cold)

Egg wash = balance egg +  1 tablespoon milk

Method:
1)  Place all the ingredients in a mixing bowl except overnight sponge dough and butter. While beating the ingredients, tear the overnight sponge dough  into pieces and throw into the mixing bowl piece by piece. Beat till  form a smooth dough.
2)  Add in the butter and beat until dough is smooth, shinning and elastic. Cover with cling film or a piece of damp cloth. Leave aside to proof till double in size.
3)  Punch down the dough  to expel the air, divide into 55gram portions and mould into round balls, rest for 10-15 minutes. (I made 10 big buns and one small bun)
4)  Use a rolling pin to flatten the dough into a round disc, spoon filling in the center, wrap and seal. Shape them round and place on a baking tray. Let it proof for another 45-60 minutes.
5)  Brush with egg wash on the surface and sieve curry powder over it. Bake in the preheated oven for 15 minutes at 180 degree C.

Note: Fully proofed dough that has doubled in size with a nice texture. Insert a finger into the dough and the finger hole mark should rise very slowly.