Fish bun recipe

INGREDIENTS:

1. -- FOR DOUGH --
   1. Plain flour - 500 grams
   2. Dry Yeast - 10 grams
   3. Sugar - 50 grams
   4. Luke warm water - 110 milliliter
   5. Room temperature Milk - 110 milliliter
   6. Medium size egg - 2
   7. Unsalted Melted butter - 50 grams
   8. Salt - 1 teaspoon (tsp.)
2. -- FOR FILLING --
   1. Oil - 4 tablespoon (tbsp.)
   2. Chopped onion  - 1
   3. Chopped garlic - 5 clove
   4. Chili flakes - 1 tablespoon (tbsp.)
   5. Ground pepper - 1 teaspoon (tsp.)
   6. Curry powder - 1 teaspoon (tsp.)
   7. Small Curry leaves - 5
   8. Canned  Fish - 2 can (200 grams) OR  fresh cooked fish 400 grams mashed.
   9. Boil and mashed potato - 500 grams
   10. Chopped medium size spring onion - 4
   11. Salt - to taste or 1/2 teaspoon (tsp.)

PREPARATION:

1. Activating the yeast:
2. To activate the yeast in a cup add yeast, 2 teaspoon (tsp.) of sugar and 80 Milliliter of lukewarm water.
3. Stir the mixture until you don't see the dried yeast granules.
4. Set aside for about 5 to 10 minutes until yeast activated i.e. bubbly froth on the top..
5. Making dough (Mixing by hand):
6. In a large mixing bowl combine flour, remaining sugar and salt.
7. Now make a well in the center of the flour. Pour the activated yeast, remaining water, milk, 1 beaten egg, and butter.
8. With the help of a wooden spoon vigorously stir flour by beginning at the center of the well and moving towards the side of the bowl  blending well to get rid of any lumps.
9. Transfer the dough to a flat surface dusted with flour. Dust your hands with flour and knead gently the dough.
10. Turn and repeat the kneading until the dough is silky and elastic (for about 15 minutes). NOTE: Avoid too much kneading to avoid too much gluten forming which will result in a tough bun crust.
11. 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).
12. Making dough (Mixing by Stand Mixer):
13. Add flour, remaining sugar, salt, activated yeast mixture, water, milk, egg and butter in a large mixer bowl.
14. Turn on the machine in low speed and run it for about a minute until the ingredients are mixed well.
15. Now switch to medium speed and run for about 10 minutes by gradually adding enough flour at a time until the dough loosens.
16. Once all the flour is added. Run the machine by adding 1 tablespoon (tbsp.) of warm water if (as) needed until the dough become smooth and elastic.
17. 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).
18. Making the filling:
19. Heat oil in a pan over medium heat. Once the oil is hot add garlic, onion, chili flakes, curry leaves, curry powder, ground pepper and sauté for 3 minutes or until they onion turns translucent (golden brown).
20. Now add the fish, salt to taste and sauté them for about 5 minutes or until all the ingredients come together.
21. Now add the mashed potato and sauté well until the potato mixed well.
22. Now add chopped spring onion sauté for couple of minutes and remove from heat and keep it aside.
23. Making the Bun:
24. Once the dough is ready to use press well and eliminate the air bubbles. Now roll the dough into a single roll and divide it in to 2 pieces. Now roll the two rolls with your hand till it get a long round roll.
25. Now divide each dough roll into 8 equal portions and roll them into balls and let them rise for about 10 minutes.
26. Once the dough balls are risen and ready, dust little flour on a dry flat surface and place a dough ball. By using a wooden dough roller-pin shape the dough into flat thin round sheet (about 4 to 5mm thickness). Now add one full tablespoon of filling into the center of the flattened round dough sheet.  First 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. (refer to images below). Do the same with rest of the balls and place them 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.
27. Once the buns are risen enough brush their top surface including all three sides with beaten egg by using a small brush.
28. Place the baking tray in the middle section of a pre heated oven (200 Centigrade) and bake them for 20 minutes or until they buns turn light golden brown color. Cool them down for 5 minutes before you serve.

NOTES:

1. If you use canned fish make sure you adjust the salt level as the fish already contain salt.
2. This bun is a Sri-Lankan recipe also called as 'maalu paan'  or 'malu-pan'
3. Images:
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