Curry-spiced sausage buns

This recipe is from Gina's blog. I attended her class on how to make pineapple tarts a few years ago. Her recipes are reliable and tasty. So, I followed her recipe according and got the kids to help out in the 'wrapping' and 'glazing' stages. After the buns were baked, I think it would have been better to use an egg to glaze the buns instead of using melted butter. Taste-wise, it's yummy as the bread itself is sweet and has a hint of curry in it.

Wrapping the sausages with the dough




Glazing with melted butter




Baked!




Ingredients

500g plain flour
270ml water
1 1/2 tsp instant yeast
1 tsp salt
100g castor sugar
3 tbsp butter
1 tsp curry powder
30g melted butter (salted) for glazing --> I would use egg to glaze the next time

Method

1. Mix the curry powder, flour yeast, salt and castor sugar into the mixing bowl. Slowly add in water and using the mixer, mix at low speed for 30 min. Let the machine knead the dough. I didn't add the water slowly and had to knead by hand. I only kneaded the dough until it looked like it's done. Definitely not more than 10 minutes.

2. Add melted butter and knead until evenly mixed.

3. Remove dough and place in a greased bowl. Cover with a wet cloth and place in a warm place to let it proof. This takes about 1 hour. I left the dough in the mixing bowl instead.

4. Shape dough into 50g balls. Flatten each ball and add fillings. I just tell the kids to pinch off balls of dough and wrap the sausages with each small ball of dough.

5. Brush with melted butter and let the buns proof for another 10 minutes.

6. Bake in preheated oven at 180 deg C for 20 minutes. Mine took about 15 minutes since they're smaller.

7. Remove and cool completely on a wire rack.