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FOR THE CURRY FILLING:
FOR BREADING AND FRYING:
In a medium bowl, mix together the sugar and warm milk until the sugar has dissolved. Mix -the yeast into the milk mixture and let sit for 5 to 10 minutes as the yeast activates and the mixture becomes frothy.
Using the dough hook attachment in a stand mixer set to low speed, combine the yeast mixture, flour, egg, oil, and salt until the mixture is well combined and a rough dough ball forms. Increase the speed to medium and knead for 5 to 7 minutes, until the dough is smooth and pliable. The dough will be slightly sticky but should be springy when you lightly press it with your thumb.
Place the dough in a greased bowl. Cover the bowl tightly with plastic wrap or a reusable silicone cover and let the dough rise in a warm place for 45 minutes to 1 hour, until it has doubled in size. The time may vary, depending on your weather conditions.
To make your curry filling, in a large pot or nonstick frying pan over medium heat, fry your onion in the oil until it has softened. This should take 5 minutes.
Add the garlic, ginger, and carrots, and sauté until the carrots have softened slightly, about 3 minutes.
Add the ground beef and fry until it has browned on all sides, approximately 7 minutes.
Add the water, potatoes, and curry roux block to the pot. Let it gently simmer for 15 minutes, until the curry starts to thicken and the potatoes are fully cooked.
Add the peas and let simmer for an additional 5 minutes.
Add the chopped cilantro leaves and the cayenne pepper for some heat. Season with salt and pepper, to taste. Set aside to cool. The curry should be thick enough to fill your buns without being runny. If needed, you can cook the curry down for an additional 5 to 10 minutes until the water has evaporated.
Once the dough has risen, place it onto a floured working surface and gently punch/ press it down. Divide the dough into 8 equal portions and lightly knead each portion for 1 minute. Form each piece into a ball and let them rest on a baking sheet for 30 minutes in a warm place.
Using a rolling pin, roll out the first ball into a flat disk around ¼-inch thick, (it should not be too thin). Thin out the edges with your fingers. Place 1 tablespoon of the curry mix- ture in the thicker center of the circle and fold the dough in half while encasing the curry mixture. Seal the edges by tightly pinching them. Finally, fold the edges over to ensure the filling will not burst out during the proofing and frying process. Repeat with the re- remainder of the dough balls.
Prepare your breading station by whisking an egg in a bowl and pouring the panko breadcrumbs onto a plate.
Place a curry bun in the whisked eggs and coat it well. Place it in the panko breadcrumbs and coat it all over, then transfer it to a baking tray. Continue with the rest of the buns, then let them rest for an additional 30 minutes, until they almost double in size. If you place a finger in the dough, the indentation should re- main.
STEP 14
To deep fry the bread, heat the oil in a frying pot to 395°F. Sprinkle a bit of the panko breadcrumbs into the oil. If it sizzles, the oil is ready. Place 2 to 3 curry buns in the oil, seam side down. After a few seconds, flip the buns over so their seam side is up. Constantly turn the buns until they are fully cooked and have turned golden brown. You can make a small incision with a knife or use a toothpick to ensure that the dough is fully cooked (that is, the dough is not runny). Transfer the buns to a wire rack to drain while cooling. It should take 5 to 8 minutes to cook the buns.
Enjoy hot or at room temperature.
TIP: Try not to overfill your buns with the curry mixture while folding, as this will become a problem when you are frying later.
TIP: These fry relatively quickly, so be sure they do not burn. For a healthier alternative, you can place the curry buns in the oven for 10 to 15 minutes at 375°F and bake until golden brown.
TIP: Keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for 3 to 4 weeks. To reheat, bake at 350°F until warm inside.