Fried Curry Bread Buns with Spiced Beef Filling

What you need

• 1 tbsp neutral oil, for the filling
• 1 small onion, finely diced
• 1 small carrot, finely diced
• 1 clove garlic, minced
• 200 g (7 oz) ground beef
• 150 ml (2/3 cup) water
• 40 g (1.5 oz) Japanese curry roux, block, chopped
• 300 g (2 1/2 cups) bread flour
• 30 g (2 tbsp) granulated sugar
• 5 g (1 tsp) fine salt
• 5 g (1 1/2 tsp) instant yeast
• 150 ml (2/3 cup) whole milk, lukewarm
• 2 large eggs, 1 for the dough, 1 beaten for coating
• 30 g (2 tbsp) unsalted butter, soft
• 100 g (1 3/4 cups) panko breadcrumbs
• 1 l (4 cups) neutral frying oil, for deep-frying

Method

Restated from the original video

1. 1

   Heat the oil in a frying pan over medium heat. Cook the onion and carrot until soft, 6-7 min.

2. 2

   Add the garlic and ground beef. Break the meat up and cook until no pink remains, 5-6 min.

3. 3

   Pour in the water, drop in the roux and stir until it melts. Simmer until the filling is very thick and no loose liquid is left, 5-8 min.

4. 4

   Spread the filling on a plate and chill it for at least 30 min, until firm enough to scoop.

5. 5

   Stir the flour, sugar, salt and yeast together in a large bowl. Add the milk and 1 egg and mix into a shaggy dough.

6. 6

   Knead for 5 min, add the butter and keep kneading until the dough is smooth and elastic, 8-10 min.

7. 7

   Cover and leave the dough in a warm spot until doubled, about 1 hour.

8. 8

   Divide the dough into 8 pieces of about 70 g (2 1/2 oz), shape them into balls and rest them for 10 min.

9. 9

   Roll each ball into a round about 12 cm (5 in) across. Put 30 g (1 oz) of cold filling in the middle, fold into a half-moon and pinch the seam shut. Keep filling off the edge.

10. 10

    Beat the remaining egg in a shallow bowl. Dip each bun in the egg, then roll it in the panko, pressing lightly.

11. 11

    Set the buns on a tray and leave them for 20-30 min, until puffy.

12. 12

    Heat the frying oil in a deep pot to 170 °C (340 °F).

13. 13

    Fry 2-3 buns at a time, turning once or twice, until deep golden all over, 4-5 min. Lift them onto a rack.

14. 14

    Let the buns cool for 5 min before eating. The filling stays very hot.

Imported from andy-cooks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.