Curry Potato Buns

I doubled the recipe from here and made 23 buns.

Starter Dough:
210g bread flour
90g plain flour
20g caster sugar
6g instant dried yeast
240g water

Main Dough:
210g bread flour
90g plain flour
50g caster sugar
1 tsp salt
24g milk powder
1 egg (lightly beaten)
90g water
70g butter, softened

Egg wash:  1 beaten eggs + 1 tbsp water

• Mix all the starter dough ingredients until well combined.  Cover and leave at room temperature until the dough rises and becomes sticky, pasty and have a stringy appearance ("honeycomb-like")
• In  mixer, fitted with a dough hook, combine all main dough ingredients, except butter.  Then add in the starter dough and knead until well combined.  Add in butter and continue to knead until dough is smooth and elastic and leaves the sides of the mixing bowl.
• Place the dough in a lightly greased bowl, cover with clingwrap.  Place it in a warm place to allow the dough to rise until double in size.
• Punch down the dough to release trapped air.  Divide dough into balls of 50g each.  Cover and let rest for about 15 mins.
• Roll out each ball of dough and add the curry potato filling.  Seal tightly and place buns into individual paper casing.  Cover and proof until almost doubled.
• Preheat oven to 180 deg C.
• Brush buns with egg wash and place a curry leaf on top of the buns.  Bake for about 20 mins.

Fillings:

500g potato, cut into small cubes

1 large onion, minced finely

3 cloves garlic, minced finely

1 pack curry paste of your choice

• Saute onion and garlic until aromatic.  Then add in curry paste and stir fry for a minute before adding in the potatoes.
• Add enough water to cover the potatoes. Cover and cook under low heat until potatoes are soft.
• Remove the lid and cook until curry is almost dry.
• Transfer potatoes onto a plate and leave to cool completely before using.  (Fillings can be cooked and refrigerate overnight).