Nut-Free Curry Buns
Delight your taste buds with these Nut-Free Curry Buns, a savory twist on classic filled bread rolls perfect for snack time or light meals! Featuring a soft, fluffy homemade dough and a rich, spiced filling of ground beef, curry powder, tender carrots, potatoes, and peas, these buns are bursting with flavor in every bite. This nut-free recipe eliminates common allergens without compromising on taste, making it a family-friendly favorite. With a golden egg-washed crust and fragrant curry aroma, these buns are the ultimate handheld comfort food. Prep ahead for on-the-go lunches, fun appetizers, or a satisfying treat that’s sure to impress!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams instant yeast
- 50 grams sugar
- 10 grams salt
- 240 milliliters milk
- 50 grams unsalted butter
- 1 large egg
- 2 tablespoons vegetable oil
- 1 large onion
- 3 cloves garlic
- 1 inch piece ginger
- 250 grams ground beef
- 2 tablespoons curry powder
- 1 tablespoon soy sauce
- 1 medium carrot
- 1 medium potato
- 100 grams frozen peas
- 2 tablespoons coriander leaves
- 1 large egg yolk
- 1 tablespoon water
Instructions
In a mixing bowl, combine flour, instant yeast, sugar, and salt.
Warm milk in a saucepan until it's lukewarm. Remove from heat and melt butter in it.
Add the melted butter and milk mixture to the flour mixture and mix. Add the egg and combine until a dough forms.
Knead the dough for about 10 minutes until smooth and elastic. Cover and let it rise for about 1 hour or until doubled in size.
While the dough is rising, prepare the filling. Heat vegetable oil in a pan over medium heat.
Finely chop onion, mince garlic, and grate ginger. Add to the pan and sauté until golden.
Add ground beef to the pan and cook until browned.
Stir in curry powder, soy sauce, diced carrot, and potato. Cook until vegetables are just tender.
Mix in frozen peas and cook for another 2 minutes. Add chopped coriander leaves, then remove from heat and cool completely.
Preheat the oven to 180°C (350°F).
Once the dough has risen, punch it down and divide it into 12 equal pieces.
Flatten each piece of dough, place a spoonful of filling in the center, and seal carefully.
Place buns, seam side down, on a baking tray lined with parchment paper. Let them rise for 15 minutes.
Mix egg yolk with water and brush the tops of the buns.
Bake in the preheated oven for 15-20 minutes until golden brown.
Serve warm and enjoy your nut-free curry buns.
Nutrition Facts
Calories |
3878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.7 g | 184% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 20.9 g | ||
| Cholesterol | 718 mg | 240% | |
| Sodium | 9289 mg | 404% | |
| Total Carbohydrate | 523.7 g | 190% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 83.8 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 585 mg | 45% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 3158 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
