Fish buns are an ideal option for breakfast on the run, can also fulfil it’s purpose as a all day snack. Here I’ve used canned tuna fish but you can substitute with other fish like mackerel, sardine or salmon. Its not only the taste but it’s light & healthy with its fresh filling ingredients."
For the dough
500 Grams Plain flour
10 Grams Yeast (dry)
50 Grams Sugar
1 Teaspoon Salt
110 Millilitre Water (lukewarm)
110 Millilitre Milk (at room temperature)
2 Medium Egg
50 Grams Butter (melted)
for the filling
4 Tablespoon Oil
1 Medium Onion (chopped)
5 Clove Garlic (chopped)
1 Tablespoon Chilli flakes
1 Teaspoon Ground pepper
1 Teaspoon Curry powder
5 Small Curry leaves
2 (200 Grams) Can Fish (400g – mashed)
500 Grams Potato (boil and mashed)
4 Medium Spring onion (chopped)
1/2 Teaspoon Salt (or to taste)
For dough (Mixing by hand or by a Stand Mixer)
In a cup mix yeast, 2 teaspoon of sugar and 80 Millilitre of lukewarm water. Slightly stir the mixture and set aside for about 5 minutes until yeast activate (form and bubble up).
Mixing by hand – Combine flour with remaining sugar and salt in a large size mixing bowl. Make a well in the center and pour in your yeast mixture, remaining water, milk, 1 beaten egg, and butter. Using a wooden spoon vigorously stir flour into well, beginning in center and working toward sides of bowl, blending well to get rid of any lumps. Next, place dough onto a lightly floured surface. Dust your hands with flour and knead gently. Turn and repeat until the dough is silky and elastic (for about 15 minutes). Avoid too much kneading as its overdevelops the gluten in the flour and results in a tough crust.
Mixing by a Stand Mixer – Combine flour, remaining sugar, salt, yeast mixture, water, milk, egg and butter in a large mixer bowl. Attach dough hook and turn machine to low speed. Beat until well mixed (for about 1 minute). Next, switch to medium speed and mix until dough is smooth and elastic (for about 10 minutes, continue kneading while gradually adding just enough extra flour for dough to lose its stickiness). If dough is dry and crumbly, add 1 tablespoon of warm water at a time, until dough is smooth and elastic.
Once you have mixed and kneaded the dough, shape it into a ball and place in to a large bowl and cover with a cling film or damp kitchen towel. Let the dough rise in a warm place until it has doubled in size (for about 30 minutes). While this get ready jump in to next steps to prepare the filling.
For the Filling
Heat the oil in a large sauce pan over medium high heat, when its hot add garlic, onion, chilli flakes, curry leaves, curry powder, ground pepper in to the sauce pan, fry it for about 3 minutes until onion and garlic are getting light brown colour.
Now add mashed fish & salt in to the sauce pan mix well all together. Let it fry about 5 minutes.
Then add mashed potato to the sauce pan mix well all together & let it cook for about further 2 minutes. Once the mixture is well combined add chopped spring onion & mix well once more, then take the sauce pan off the stove and set aside.
When the dough is ready, use your fist to punch it down, to eliminate the air bubbles.Then roll the dough into a single roll & divide it in to 2 pieces and roll them with your hand till it get a round baton shape.
Then divide each dough baton into 8 equal portions & roll them into balls and let them rise for about 10 minutes.
Once the dough balls are risen & ready, sprinkle bit of flour on a dry flat surface and place a dough ball. By using a wooden dough roller shape the dough into flat thin sheet (about 4 to 5mm), make sure to get the round shape.
Then add one full tablespoon of filling into the center of the flattened dough sheet. Once it done, now it’s time for the three-step folding process. Fold the left side of the sheet over the filling into a angular straight line, then fold the right side of the sheet over the filling towards the left side. Finally fold the bottom of the sheet upwards over the filling making a triangular shape. Make sure to pat the edges to seal any loose ends. Check the illustrated steps images.
Repeat the last two steps for all the remaining dough balls & place them in a lined and buttered baking tray where folded side of the buns face bottom of the tray. Make sure to have enough space in between buns as the continue to rise a bit when they bake. Set this aside for about 30 minutes to rise.
Once the buns are risen enough brush their top surface including all three sides with beaten egg by using a small brush.
Place the baking tray in the middle section of a pre heated oven (200C) & bake them for 20 minutes. It’s ideal time to get them off the oven once fish buns get light golden brown colour. Let them warm down for about 5 minutes before serve.