Savory Buns with Bangladeshi Chicken Curry
Prep. Time:
3.5 hours (including rises)
Baking Time:
30 minutes
Total Time:
4 hours
Serves:
8 sunflower buns
Enhanced version of Sumayah's creative sunflower-shaped savory buns filled with authentic Bangladeshi chicken curry. Features improved milk bread dough with honey and olive oil for superior texture, traditional mustard oil and fenugreek for authentic curry flavors, and enhanced turmeric oil with saffron for realistic sunflower appearance. Professional shaping techniques create 12-petal sunflowers with better visual impact, while increased filling ratio ensures satisfying flavor balance. Perfect showcase of technical skill and cultural appreciation.
Ingredients
Instructions
MAKE THE ENHANCED MILK BREAD DOUGH:
1. Activate yeast: In small bowl, combine warm milk, water, and honey. Sprinkle yeast over surface, let bloom 5-8 minutes until foamy.
2. Combine dry ingredients: In stand mixer bowl, whisk together flour, sugar, and salt.
3. Build dough: Add yeast mixture and 1 egg to dry ingredients. Mix with dough hook until shaggy.
4. Enrich gradually: Add butter and olive oil gradually while mixing. Knead 10-12 minutes until smooth, elastic, and slightly tacky.
5. First rise: Place in well-oiled bowl, cover with damp towel. Rise in warm spot 1.5-2 hours until doubled.
PREPARE THE AUTHENTIC BANGLADESHI CURRY:
6. Build flavor base: Heat mustard oil in large skillet over medium heat. Add bay leaf, let sizzle 30 seconds.
7. Aromatic foundation: Add onions, cook 10-12 minutes until deep golden brown and caramelized.
8. Spice blooming: Add garlic, ginger, and green chilies. Cook 2 minutes until fragrant.
9. Toast spices: Add all dry spices, cook 1 minute until aromatic, stirring constantly.
10. Add tomato paste: Stir in tomato paste, cook 1 minute to develop flavor.
11. Build sauce: Add diced tomatoes, cook 5 minutes until they break down.
12. Add protein: Add diced chicken, cook 8-10 minutes until no longer pink.
13. Simmer: Add coconut milk, bring to gentle simmer. Cook 15-20 minutes until sauce is thick and chicken is tender.
14. Final touches: Remove bay leaf, stir in cilantro and mint. Season with salt. Cool completely before using.
CREATE THE ENHANCED TURMERIC OIL:
15. Infuse oil: In small saucepan, gently heat oil with turmeric, paprika, saffron, and garlic over low heat for 3-4 minutes.
16. Strain: Pass through fine-mesh sieve to remove solids. Cool to room temperature.
SHAPE THE SUNFLOWER BUNS:
17. Prepare workspace: Line two baking sheets with parchment paper.
18. Portion dough: Divide risen dough into 8 equal pieces (about 100g each).
19. Roll circles: Roll each piece into 7-inch circle on lightly floured surface.
20. Add filling: Place 3-4 tablespoons curry filling in center, leaving 2.5-inch border.
21. Create petals: Using sharp knife or pizza wheel, make 12 evenly spaced cuts from edge toward center, stopping 2 inches from filling.
22. Shape sunflowers: Twist each petal twice in same direction to create sunflower appearance.
23. Secure center: Gather any loose dough around filling to create defined center.
24. Arrange: Place shaped buns on prepared baking sheets, spacing 3 inches apart.
SECOND RISE AND BAKING:
25. Final rise: Cover lightly with oiled plastic wrap. Rise 45-60 minutes until puffy and increased by 50%.
26. Preheat oven to 375°F with racks in upper and lower thirds.
27. Prepare wash: Beat remaining 2 eggs with 1 tablespoon water.
28. Apply glazes: Brush buns with egg wash, then lightly with turmeric oil.
29. Add seeds: Sprinkle sunflower seeds on petals, black sesame seeds in centers, and nigella seeds around edges.
30. Bake: Bake 20-25 minutes, rotating pans halfway through, until golden brown and internal temperature reaches 190°F.
31. Final glaze: Brush hot buns lightly with remaining turmeric oil for enhanced shine.
32. Cool properly: Transfer to wire racks, cool 15 minutes before serving.
33. Serve: Present warm or at room temperature for best texture and flavor.
