Curry milk buns are soft, fluffy, and incredibly tasty. The fluffy buns are filled with a savory beef and potato filling that’s so good that you’ll want to eat the entire pan.
This recipe has a beef and potato filling, but you could make yours with any meat. Some other favorites are chicken thighs, potatoes, and snow peas. I also like to add a little more spice than the recipe calls for because I like my food bursting with flavor. Feel free to do the same!
How To Make Curry Buns
This dish has many steps in the baking process and involves a few breaks to allow the dough to rise. The good news is that you can work on perfecting your beef-potato curry filling during those breaks.
- The first step is to mix the dry ingredients (flour, sugar, salt, and yeast). We will then add the wet ingredients (butter, water, milk, and egg) and stir everything together. Easy enough, right?
- The next step is to cover the dough with a damp towel and set it aside in a warm area for 20 minutes. We’ll do this a few more times along the way. The yeast needs time to rise so that the buns will be light and fluffy!
- Next, knead the dough again until it’s smooth, and add a light dusting of flour. At this point, set it aside covered and in a warm area, for another 40 minutes.
- At this point, we can take the dough into 12 equal sections and set it aside the same way – again.
- Now for the fun part. Saute your curry filling using all of the listed ingredients.
- Assemble your buns, placing a small amount of filling inside each round and sealing them up tight.
- Do a light brushing of egg wash and bake for 20-30 minutes or until golden brown.
- Once they cool down a bit, dig in and enjoy the toasty warmth of your curry milk buns!
What You’ll Need
- Saucepan
- Baking pan
- Mixing bowls
- Oven
- Parchment paper
Curry Bun Recipe
Course: AppetizersCuisine: JapaneseDifficulty: Easy12
buns2
hours30
minutes30
minutes270
kcalJapanese milk buns are soft and delicious. Check out our recipe for curry milk buns and let us know what you think!
Ingredients
- For the Filling
•t2 tablespoons vegetable oil
•t1 large yellow onion
•t½ lb minced beef
•t2 large potatoes
•t¼ cup beef stock
•t1 tablespoon cornstarch
•tSalt to taste
•t1 teaspoon curry powder
•t1 teaspoon coriander
•t1 teaspoon turmeric
•t1 tablespoon soy sauce
- For the Bread
•t½ lb all-purpose flour
•t2 tablespoons granulated sugar
•t1 teaspoon salt
•t1.5 teaspoons yeast
•t2 tablespoons melted butter
•t¼ cup water
•t½ cup milk
•t1 egg
- For the Egg Wash
•t1 egg
•t1 tablespoon of water
Directions
- First, combine the flour, sugar, salt, and yeast in a large mixing bowl. Stir in the butter, water, milk, and egg. Mix everything well. It may not be completely smooth, but that’s okay.
- Cover the dough with a wet towel and let it rest for 20 minutes.
- Knead the dough again, adding a light dusting of flour. Continue kneading until the dough is smooth. Cover and let sit again for 40 minutes.
- The dough should look more fluffy at this point. Roll the dough out and divide into 12 even sections. Roll them into balls and set them aside again, covered in a wet towel, for 1 hour.
- While waiting, you can get started on the filling. In a medium-sized saucepan, heat oil and add the diced onion. Once the onion is translucent, add the minced beef and cook on medium heat for 5 minutes.
- Add the potatoes, spices, soy sauce, and beef stock. Bring to a simmer and cook until potatoes and beef are cooked through and liquid is absorbed. Add the cornstarch to thicken it up if it is too watery.
- Once the filling has cooled and the dough circles are finished resting, you can begin the assembly process. First, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Place 1-2 tablespoons of filling in the center of each. Gather the edges and pinch to seal them well. Place them on the baking sheet seam-side down with enough space in between so that they won’t touch, roughly 2 inches apart. Brush with the egg wash on the top of each bun.
- Bake on the middle rack for 20-30 minutes or until golden brown. Once finished baking, place the buns on a cooling rack and allow them to cool for 5-10 minutes before eating.
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Tips & Tricks
- Curry buns can be stored in the refrigerator for roughly one week. To reheat, microwave for 30 seconds to one minute. For better results, reheat them in the oven or air fryer for 10 minutes or until the curry filling is warm.
- Don’t let yeast sit for too long. This will result in a sour, unpleasant taste and flat bread. Follow your recipe’s directions closely to make sure that your dough doesn’t become over-proofed.
FAQs
Why is Japanese bread so soft?
Many Japanese breads are made using the tangzhong technique. This means a “water roux,” or flour/water mixture is made first. This makes the dough softer.
What does over-proofed dough look like?
Overproofed dough will be dense and flat. It may have a smell similar to that of alcohol because the fermentation process has gone on too long.
What else can you put inside of milk buns?
I’ve seen milk buns filled with pulled pork, cheesesteak filling, Nutella, and cream cheese chocolate spread. Milk buns are versatile and cater to both sweet and savory flavors.
Conclusion
These Japanese curry milk buns are a blast to make and are even more satisfying to pull out of the oven and appreciate your finished product. Enjoy the process, and don’t be afraid to get a little messy with it!
I like to make these milk buns if I want to treat myself or impress guests with a tasty and comforting snack. They travel well and can be easily reheated in the oven, making them the perfect hors d’oeuvres or party snack.
That’s enough ranting from me – go have some fun in the kitchen!
