Sunday, July 17, 2011

Curry Filled Sweet buns

One of the basic tools for the baker is a good weighing scale. Especially so if you want to bake breads, most of the recipes for which calls for weighing out the ingredients. But the only weighing scaleI have with me is the one that can weigh me, not the ingredients ; this wouldn't help me get along with my baking, but would rather show me the after effects of all the baking that I do. This is not to say that I don't "own" a proper food weighing scale- I do "own" one, but I have it safely tucked away in India. Every time I go there I think of bringing it to the US, but then start thinking why not I buy one from here itself, since this was originally presented to me by my brother, who bought it from the US, while I myself was in India. But once back here, I cannot make myself to buy one - since I already own one..Though I don't usually hold back from buying anything for my baking  (even yesterday I bought a couple of baking pans which were not really essential), this is something that I couldn't really make myself to buy yet...
If you are a sensible baker who owns a weighing scale (unlike me), you can get the recipe for the same bread using weight measures from Corner Cafe.
These breads are wonderfully soft and yummy.
Use US cup size of 240ml
For Japanese Sweet Bun Dough:
Bread flour - 2 3/4 cups + 1 1/4 tablespoons
All-purpose flour -3/4 cup
Milk powder- 5 3/4 tablespoons
Fine granulated sugar - 5 3/4 tablespoons
Salt -3/4 teaspoon
Instant dry yeast -1 sachet (2 1/2 tsp)
Egg - 1 no, lightly beaten
Lukewarm water - 2/3 cup (approx.) l, adjust as necessary
Butter - 2 2/3 tablespoons, cubed

Water-Roux Paste:
Bread flour - 3 tablespoons
Water -1/2 cup + 1 teaspoon

For the Filling:

Mushroom -10
Spring onion/green onion-4
Soy sauce-1tsp
Pepper and Salt-As required

Preparation of the filling:
Slice the mushrooms into fine pieces.Cut the spring onion/green onion and garlic also into fine pieces.Heat a pan and add 1tsp oil.Add garlic and the spring onion. Saute for 20 seconds. Now add the cut mushroom and saute till done.Add soy sauce,vegetable base,pepper and salt.Saute for another 2 minutes till it is dry.
(or you can also fill this bun with any of the following dry curries:
Kerala Egg Roast
Potato Masala )

Preparation for the Water-Roux
1. Mix the flour and water in a small saucepan.Cook over low to medium heat, stirring continuously until it reaches 65ÂșC. By this time the paste would have thickened to a stage when you can see the bottom of the pan when you stir. Remove from heat; place a cling film over the paste and leave until it cools down to lukewarm or room temperature, before using. (If you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat).
Preparation for the dough:
1. Sift bread flour, plain flour, milk powder, caster sugar and salt the mixing bowl. Add in the yeast and mix well. Add in the water-roux and beaten egg. Slowly add in the lukewarm water and start kneading the dough until the dough form into a nice ball. (You might not need all the water. I used only 130 ml of it)
2. Continue to knead for 10 minutes and add in the butter. Continue to knead until all the butter is incorporated into the dough and the dough is smooth and elastic. Form it into a round ball and let it to rise until double in size in a large greased bowl. Cover the bowl with a wet towel or cling wrap (It may take upto an hour to proof the dough but it all depends on the weather and environment on the day you make the bread)
3. Punch down the dough gives it a few knead and divide the dough into 16 equal portions. The easiest way to divide is to cut the dough into 4 parts and from there divide each into another 4 portions. Form each into a ball and let it rest for another 10 minutes.
4. Shape and fill the buns with fillings. Place the buns in baking sheets that line with parchment paper. Cover the buns and let it rise until double in size (it takes another 30-40 min) Brush the buns with some egg wash and sprinkle with sesame seeds.
5. Bake in a pre-heated 350 degree for 15-20 minutes or until golden brown.


  1. Delicious looking fulfilling buns. Looks excellently made.

    Hamaree Rasoi

  2. perfect and mouthwatering...

  3. Wowww.. Delicious looking buns.. looks absolutely perfect and tempting.. thanks for the awesome recipe dear.. Yummy !!

  4. these look perfect Vidhya! Even Im yet to invest in a good weighing scale :) thanks for the awesome recipe... i need to try this!

  5. wow!!they look so delicious and tempting!!!

  6. Awesome looking buns dear...want to have them now

  7. Ghosh...These looks so damn yummy!!!
    Prathima Rao
    Prats Corner

  8. Yummy looking buns. Looks fantastic.

  9. These little buns look so soft and flavourful!

  10. Buns looks perfect, soft and the mushroom stuffing..YUM!!

  11. Delicious filling!! The buns look really yummy..

  12. wow, the buns look great, the filling too looks excellent, lovely recipe, thanx for giving info abt the paniyaram pan., planning to buy one.:)

    Only 2 days left-Event:

  13. Simply superb!! lovely buns...
    Thanks for trying out the oven roasted potatoes.. glad you loved it!

  14. Healthy and tasty buns..Looks great!

  15. I have never tried my hand at buns, am going to try soon after seeing yours, they looks perfect and yummy

  16. I haven't had this type of filling
    buns look delicious and soft

  17. Wow perfectly shaped, incredible filled...looks beautiful...wanna grab some from the screen:)

    Trail to find my latest updates at my new blog

  18. Wow.. they are so nice and soft.. Cant wait to have some :D

  19. It came out perfectly Vidya.. looks glossy and perfect in shape.. :0

  20. wow- it looks good and vidhya without a weighing scale u seem to produce such awesome goodies - kudos to that !

  21. Buns looks superb...loved the filling too...

  22. perfect baking bun with delcious filling


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