Makes: 12 buns (depends the size of buns)



For the dough

540g bread flour

1 ½ tsp. instant yeast

2 tbsp. milk powder

30grams Sugar

1 ½ tsp. Salt

20grams butter

20grams vegetable oil or olive oil

220grams water

100grams full cream milk

Egg wash – mixture of 1 egg with 1 tablespoon of water.

For the filling

6 Eggs Boiled (halves)

1 cup grated mozzarella cheese

11/2 Cans tuna

2 tsp. Ginger Garlic Chopped

1 big Onion Chopped

12 curry leaves

2 tsp. Coriander Powder

1 tsp.  Chilli Powder

2 tbsp. tomato paste

1 tsp. Salt

4 tbsp. vegetable oil


To make dough:

1_ In to a small sauce pan add water, milk and butter, heat until warm, set aside.

2_ In to a bowl shift flour, add yeast, milk powder, salt and mix by hand. Add warmed milk mixture to the flour mixture and mix to form a sticky dough. Turn the dough on to a working space, add hand full of flour and knead seven to eight minutes to make soft dough.

3_Then put the dough into a bowl, cover with plastic wrap and let the dough complete the first round of proofing, about 1 hour, until double in size.

To make filling

4_Heat the oil, add chopped ginger garlic, onion, curry leaves and saute for a minute. Add the powders, salt and coriander, saute for 2 minutes and now add tuna saute to mix, season with salt and switch off the flame.

Make the buns

5_Punch down the dough to release the air, knead briefly and form into a ball shape. Then divide into 12 equal portions.

6_Shape the buns at your desired shape. And fill the buns with tuna filling, mozzarella and one half of an egg. Place all finished buns on a baking paper lined baking sheet covered with a kitchen towel and let rise in a warm place until double in size. It took about 30 minutes.

7_Brush with egg wash and sprinkle sesame seeds on each bun and bake in preheated 190°C oven for about 12 to 15 minutes, or until golden brown.

8_Remove buns to cool on rack completely

Note: In this recipe water, vegetable oil and milk is measured in grams.


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