Vegan baked curry potato bun
This vegan curry potato bun is my definite comfort food. The inside is filled with creamy, spicy potatoes and wrapped in a soft and fluffy bun. Best paired with a cup of teh tarik.
Servings: 6 buns
Ingredients
Dough
- 240 g [2 cups] bread flour plus more for rolling
- 1 tablespoon granulated sugar
- 1½ teaspoons active-dry yeast or instant yeast
- 1 teaspoon baking powder optional
- ¼ teaspoon fine sea salt
- ⅔ cup lukewarm water
- 1½ tablespoons plant-based butter softened, plus more for greasing
Curry Potato Filling
- 1 pound russet potatoes
- 1½ tablespoons neutral oil
- ½ medium or 1 small yellow onion, thinly sliced
- 3 curry leaves thinly sliced
- 1 tablespoon homemade sambal or use Malaysian chile paste
- 1 tablespoon yellow or red curry powder
- 1 teaspoon granulated sugar
- ¼ teaspoon fine sea salt
- 1 cup room-temperature water
- ⅓ cup frozen peas and carrots
- 1½ teaspoons umami seasoning or vegetable bouillon used mushrooms
Other ingredients
- 2 tablespoons unsweetened soy or oat milk
- 1 tablespoon maple syrup
- White sesame seeds for sprinkling
- Plant-based butter melted, for brushing (optional)
Instructions
Make the dough
- To make the dough, combine the bread flour, sugar, yeast, salt, and baking powder (if using) in the bowl of a stand mixer.
- Fit the mixer with a dough hook and stir to combine at low speed. While the mixer is running, slowly add the water and continue to mix until there are no dry spots of flour in the bowl.
- Add the butter and continue to mix until the butter is incorporated and the dough looks smooth, 8 to 10 minutes. (If the dough is too wet, add flour, one tablespoon at a time; if the dough is too dry, add water in 1 tablespoon increment.)
- Cover the bowl with a tight lid and proof the dough until double in size, 40 to 60 minutes, depending on the weather.
Cook the filling
- Prepare the filling: Clean and peel the potatoes. Cut into tiny cubes (about 1 centimeter) and soak in water for 5 to 10 minutes to remove excess starch. Drain, rinse, and pat dry with a towel.
- Heat a large nonstick skillet over medium heat and add the oil. Sauté the onion until translucent, 3 to 5 minutes. Add the potatoes to the onion. Cook for about 5 minutes or until the potatoes turn slightly translucent.
- Add the curry leaves, sambal, curry powder, sugar, and salt and toss to combine. Add the water, frozen peas and carrots, and umami seasoning and cover the pan with a lid. Turn the heat to medium-low and simmer until the potatoes are fork tender, 5 to 10 minutes, checking every so often and adding water if needed.
- When the potatoes are cooked, taste and season with more sambal or salt if needed. Fold in the peas and carrots, and turn off the heat. Let it cool completely to thicken a bit.
Assemble and Bake
- Grease an 8x11-inch baking pan generously with softened butter. (The larger the baking pan, the less tall and fluffy the buns will be.)
- Transfer the proofed dough to a flour-dusted surface. Divide into 6 equal pieces. Knead each piece to remove air bubbles, then roll it into a ball.
- Rub a rolling pin with flour. Take one ball and flatten it with your palm.
- Roll into a 5- to 6-inch circle, aiming to keep the middle thicker than the perimeter. (The larger the wrapper, the thinner the bun, so if you prefer to have a more doughy bun, roll a smaller wrapper.)
- Divide the filling evenly between the circles, placing the mound in the middle of the circle. Bring up all the sides and pinch to seal. Place the buns seam side down on the greased baking pan, evenly spaced out. Cover with a kitchen towel and let rest for 15 minutes while you heat the oven to 375°F.
- Meanwhile, make the vegan egg wash by whisking the milk and maple syrup until combined.
- Brush the proofed bun with vegan egg wash and sprinkle some sesame seeds on top.
- Bake the buns for 25 to 35 minutes, until the top turns golden brown. To get a shinier look, if you’d like, you can brush the baked buns with a thin layer of melted butter.