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Homemade Garlic Herbed Fish Buns


Notes : If you're using instant yeast You can just whisk the instant yeast into your flour before adding the water to your formula. But If you're using active dry yeast you should proof before adding to your formula. In which case you need to be certain that the water does not exceed 110 degrees Fahrenheit. 

Prepare the dough:
1- When your water reaches 110 degrees Fahrenheit or 40.5 degrees Celsius add the yeast and sprinkle 1 - 1  1/2 teaspoon of sugar (from the measured 50 grams of sugar). Cover the bowl and leave it for 5 minutes or till the mixture gets foamy.

2- Combine flour, remaining sugar, salt, yeast mixture, water, milk, egg and butter in a large mixer bowl. Attach dough hook and turn machine to low speed. Beat until well mixed (for about 1 minute). Next, switch to medium speed and mix until dough is smooth and elastic (for about 10 minutes, continue kneading while gradually adding just enough extra flour for dough to lose its stickiness). If dough is dry and crumbly, add 1 tablespoon of warm water at a time, until dough is smooth and elastic.

3- 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 45 - 60 minutes ).

Prepare the filling :
1- Boil the potatoes with 1 Teaspoon of salt until tender.
2- Peel off the skin, mash the potatoes and set aside.
3- Heat oil in a wok/saucepan and add cumin seeds and ginger garlic paste. Fry for 1 minute.
4- Add the chopped onion, chopped curry leaves and chopped githeyo mirus. Cook until the onion goes translucent.
5- Add canned tuna, red chili powder, black pepper powder, turmeric powder and salt. Stir until well combined.
6- Then add mashed potato to the sauce pan mix well all together & let it cook for about further 2 minutes.

Assembling :
1- When the dough is ready, use your fist to punch it down and eliminate the air bubbles.
2- Divide each dough baton into equal portions and roll them into a ball. I used a scale to measure them up. Each ball into 65 grams.
3- Fill them up, add one tablespoon of the filling or more into the flatten dough sheet. Shape each piece into a smooth ball and arrange in prepared baking pan.
4- Cover shaped balls with a clean kitchen towel/cling wrap and allow to rise (double in size) for 30 minutes or about an hour.
5- P reheat oven to 170 degrees Celsius.
6- Heat butter in a small saucepan and add the crushed garlic and mixed herbs, stirring occasionally until the butter is melted.
7- Now Brush top of the risen buns with the garlic butter mixture.
8- Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely cover the pan with aluminum foil.
9- Remove from the oven, brush with optional butter topping, and allow rolls to cool for a few minutes before serving.

Bon Appetite

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      The Dough

    • 500 Grams Plain flour
    • 10 Grams Yeast (dry)
    • 50 Grams Sugar
    • 1 Teaspoon Salt
    • 110 Millilitre Water (lukewarm)
    • 110 Millilitre Milk (at room temperature)
    • 2 Medium Egg
    • 50 Grams Butter (melted)

    • The Filling

    • 150 Grams drained canned tuna 
    • 150 Grams drained canned tuna 
    • 300 Grams Potatoes 
    • 1/2 Teaspoon cumin seeds 
    • 1 Tablespoon ginger garlic paste 
    • 2 Medium sized onions (chopped)
    • 1 Githeyo mirus (chopped)
    • 1 Sprig curry leaves (chopped)
    • 1 Teaspoon red chili powder 
    • 1/2 Teaspoon turmeric powder 
    • 1/2 Tablespoon black pepper powder 
    • 1 Teaspoon salt or to taste 
    • 3 Tablespoon oil

    • Herb butter mixture

    • 3 garlic cloves (crushed)
    • 4 Tablespoon of butter 
    • 2 Tablespoon mixed herbs