300 grams flour
130 ml full cream milk
30 grams butter
1 tsp. sugar
1 tsp. salt
1 tsp. instant yeast
1 egg yolk, beaten with a splash of water
3 Medium Potatoes (skinned boiled and mashed)
1 Can Tuna Chunks in Water or Oil (180grms)
1 Medium Onion Chopped
1 tsp. ginger garlic paste
Maldivian Hot Chilly Chopped (as much for your taste)
4 Curry Leaves
3 tbs. Roasted Curry Powder
1 tbs. tomato paste
½ tsp. cinnamon
1/4 cup coconut milk
5 tbs. vegetable oil
How to make dough
- Heat milk in a pan until near to boiling. Remove from heat and stir in butter and sugar, until all melted. Combine flour, salt and yeast in a mixing bowl. Slowly add the water as well as the butter and milk mixture.
- You can use a free-standing mixer to mix and knead dough, but I made it by hand. Knead for approximately 8 minutes until you have a smooth, elastic dough. Form into a ball, place in a lightly oiled bowl, covered with cling film or a clean damp tea towel, and leave somewhere warm for about an hour, or until the dough has doubled in size.
Making the filling
- Heat a pan, add Onion, curry leaves, Maldivian chilly in oil, sauté until onions are soft, when the onion gets translucent add Tuna, potato, tomato paste, cinnamon powder and curry powder. Mix all well cook for 2 to 3 minutes, season with salt per your taste leave to cool.
- Now take the risen Dough, gently deflate, and divide into 10 equal portions. Place a spoonful of tuna mixture into the center of each disk and then bring the edges together to enclose the meat, ensuring all edges are sealed.
- Place the buns, seam-side down, on a greased baking tray. Make sure the buns aren’t too close together to leave room for rising. Cover again with a clean tea towel and return to warm place for approximately 30-45 minutes, or until nearly doubled in size. Preheat the oven to 200 degrees Celsius.
- Brush the buns with egg yolk mixture and bake for approximately 20 minutes or until golden brown. Enjoy!