Singapore · Wheat
Curry Potato Bun
Curry Potato Bun
A thick curry-potato filling wrapped in a soft milk-bread dough.
What makes this bread distinctive?
Curry fillings take different forms in Singapore bakeries: a fried curry puff is not the same as a baked yeast bun. This version is baked rather than fried and centres on potatoes. Adjust spice and heat to taste; the name does not imply an exact copy of a branded product.
- Flour profile
- Wheat
- Core technique
- Enriched yeast dough + filling
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Mix flour, milk, egg, yeast and sugar. Add salt and knead for 5 minutes. Work in the butter gradually and knead for another 8 minutes until elastic.
- 02
Cover and rise for approximately 60-90 minutes until clearly increased in volume. Prepare the filling meanwhile; never fill dough with a hot mixture.
- 03
Dice potatoes, boil in water for 8-10 minutes until tender and drain well. Cook onion in oil for 5 minutes; add curry powder, salt and 50 g water. Add potatoes, cook for 3-4 minutes until the liquid reduces and the filling thickens, then cool.
- 04
Divide dough into 8 pieces. Flatten into rounds, divide the filling equally between their centres and seal. Arrange seam-side down on the tray.
- 05
Cover and proof for 35-50 minutes until the buns look puffy. Preheat a conventional oven to 180°C and brush the tops with 10 g milk.
- 06
Bake on the middle shelf for 20-24 minutes until golden. Rest filled buns on a rack for 20 minutes and cool completely before storing.
BAKER'S NOTES
Small details,
better results.
- Curry blends differ in salt and heat; read the label.
- Leaving small potato pieces instead of a smooth mash creates a more distinct filling texture.
- Contains milk, eggs, wheat and gluten; check allergens in the spice blend.
AT THE TABLE
How to serve it
- A lunch-time snack
- Cucumber and greens
- Unsweetened tea