''These fish buns taste really good and so much better than shop ones. hehe but i have to say mines are little bit too browned...but tasted good anyway. so make sure you watch your buns baking in the oven and take them out at the right time. They will still bake with the heat inside even after you take them off the oven''
For the bun dough:
Instant dry yeast 1/2tbsp
Warm water 2tbsp
Warm milk 1/4 cup
Sunflower Oil 1/4 cup
All purpose flour 1 cup (125g)
Beaten Egg 1/2
salt to taste (about 1/4tsp)
For the filling:
1/2 a can Sardine/Salmon
2 medium potatoes
1 large onion
1/2 mustard seeds
curry leaves 10
1 tbsp oil
salt and pepper to taste.
1tsp soya sauce
In a cup, dissolve yeast in warm water along with 1/4 tbsp sugar and 1/4 tbsp flour. Cover and keep for 10minutes.
After 10 minutes check whether the yeast has risen, otherwise the yeast is dead and isn't usable.
Get a large bowl. Check whether milk is warm to touch, if its ready dissolve sugar and oil with milk. Stir with a wooden spoon. Add 1/2 cup flour and mix to a smooth paste. Add 1/2 of a beaten egg and yeast mixture.
Add remaining flour and mix well until forms a smooth dough.
Now knead the dough by hand continuously for 10 minutes.
Rest the kneaded dough until double in volume for around 2 hours by covering the bowl with a damp kitchen towel.
Meanwhile make the ''Filling''.
When the dough has doubled in size , punch the dough lightly using the palm. Divide the dough in to 5 or 6 equal sized balls.keep for 10 minutes.
Flatten the balls in to around 5'' diameter rounds on top of a wooden board with help of rolling pin. (or by hand)
Keep the prepared Filling mixture about 1 1/2 tbsp in the middle of the disc and fold in the edges towards the filling, making sure to cover the mixture.( fold the edges to a triangle or a square shape)
Lay the prepared bun on baking tray lined with parchment paper.
Keep them to rise again for 30 minutes.
Pre heat the oven to 200C and bake the bun for 15-20 minutes by taking out after initial 5 minutes and brushing the remaining beaten egg on top of the buns with help of a brush. Keep it back on the oven till baked to golden brown in color.
Take out of the oven and let it cool but serve slightly warm.
To make filling:
Grate or cut the carrots finely. Boil the potatoes and remove skin and mash them.Slice onions and chop capsicum. flake the caned sardines.
Heat oil in pan. When its heated, add mustard seeds, let it splutter. Add onions, capsicum and curry leaves. saute till onions are translucent. Add carrots and little salt and soya sauce. Saute till the carrots are little soft. Add in the sardine flakes and stir well. saute till cooked. Finally add the mashed potatoes and mix well seasoning with salt and pepper to taste. Keep the mixture to cool down before filling in the buns.