Chicken Curry Bun (Potato bread)

I saw this Chicken Curry Bun (Potato bread) that someone tried on a thermomix and it looks really yummy.  I had tried baking with potato and love the texture so I was eager to try another recipe using potato.

Here is my adapted version using coconut milk.

Learning experience: 

The texture is really soft and nice.  Totally love it.  Will have to be less generous with the filling next time. 

What you need:

Makes 12 pcs

100g russet potatoes, cut into cubes.

35g Ayam coconut milk (20% less fat)

½ tsp dried yeast

35g sugar

½ egg

225g bread flour

40g olive oil

1/8 tsp salt

Filling

500g minced chicken
1 small onion, minced finely
1 small carrot, diced small
2 small potato, diced small
1 tbsp curry powder
1 tsp turmeric powder

1/3 cup coconut milk (Ayam brand Super Light)
salt and pepper to taste
a little water (adjust)

Method:

Boil potato in water until cooked.  Peel and mashed.  Set aside.

Place potatoes and water into mixing bowl, cook 8 mins/100°C/sp 1.  Blend 30 sec/speed 5.  Transfer to a small bowl and set aside.

Warm milk to 37 °C and add in yeast and sugar.  Stir and let it bloom.

Whisk in an egg.

Place milk, dried yeast, sugar and egg into mixing bowl, mix 1 min 30 sec/37 °C/sp 2.

Combine yeast mixture and mashed potato.  Knead to form a smooth dough.  Cover and let it proof until double.
Add in bread flour, butter, potatoes and salt.  Knead 4 mins.  Transfer dough into large bowl, cover and proof until double in size. 

Line baking pan.

Divide dough into 12 pcs, roll into a ball and place them in the pan.  (1.5cm apart).  Let it rest for 10 mins.

Roll into a disc and add in filling.  Seal

Put into a baking pan, cover and it let rise to 80%.  

During the last 10 mins, preheat oven to 170°C, brush dough with egg wash.

Bake for 20 – 25 mins or until golden brown.

Transfer bun to cool rack to cool completely.

Filling:

Saute onion until soft.

Add in curry powder and turmeric powder.  Saute.

Add in minced chicken.  Sautee.

Add in carrot and potato.

Add coconut milk and a little water. (adjust water if the carrot is still not soft)

Stir and boil until carrot is soft and liquid has reduced.

Set aside to cool.

 Enjoy!