Ingredients

• 1 tbsp - oil
• 2 - medium size onions, finely chopped
• 6 - curry leaves
• 3/4 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 1/4 tsp - pepper powder (or to taste)
• 2 - boiled eggs, cut into cubes or any desired shape or 1/2 cup - boiled and shredded chicken pieces
• 1/2 tsp - salt (or to taste)
• For the yeast:
• 5 tbsp - warm water (75 ml)
• 3 tsp - (1 tbsp) - sugar
• 1 tsp - active dry yeast (please use fresh packet)
• For the dough:
• 400 g / 2 cups - all-purpose flour (maida)
• 2 tsp - butter
• 50 ml - milk + extra 3 tsp - milk
• 1 - egg, beaten well
• 1 tsp - extra butter (to grease baking tray)
• 1 - egg (for final stage of baking)
• 1 tsp - milk

How to Make Egg Stuffed Bun

• Dilute 1 tsp. active dry yeast with 5 tbsp warm water and 3 tsp sugar. Gently stir well. Let it stand for 15 minutes, until it fermented and doubled in quantity.
• Heat oil in a pan. Add chopped onion and fry till golden colour.
• Add curry leaves and fry for 1 - 2 minutes.
• Add red chilli powder, turmeric powder and pepper powder. Stir well on a low heat for 2 minutes until well combined with onions.
• Add boiled egg pieces or shredded chicken pieces and salt to taste.
• Gently stir well.
• Cover and cook on a low heat for 7 minutes until all the ingredients are well combined.
• For the dough:
• Melt 2 tsp butter in 50 ml medium hot milk and keep aside.
• Beat 1 small egg with 1 tsp milk and keep aside for final stage of baking (egg wash).
• Place 2 cups of flour in a large bowl (or first add 1.5 cups of flour and later adjust with remaining 1/2 cup flour), and stir in salt.
• Make a well in the centre, and pour 50 ml milk - butter mix, fermented yeast mixture and beaten egg.
• Knead into a dough.
• Sprinkle extra 1 - 3 tsp of reserved milk if required until you have a soft moist dough that can be handled well and soft. Turn out onto a floured surface, and knead for at least 10 minutes (make an extra soft dough).
• Return to the bowl, cover with a wet towel and let rise until doubled in size, about 1 to 1.5 hours.
• 2nd stage:
• Punch the dough down.
• Turn onto a floured surface; cover and let rest for 15 minutes.
• 3rd stage:
• Divide dough into 8 parts. Shape each into a round bun / ball. Repeat with remaining dough.
• Make cup shape of each bun (fill like aloo paratha) and carefully stuff 1 - 2 tbsp filling - do not fill too much of the filling and again make a perfect ball and place it over the greased baking sheets.
• Cover it and let it rise in a warm place until doubled, for about 30 minutes.
• Leave 1 inch gap between each bun.
• Preheat oven at 375 degrees F or 190 degrees C.
• Beat egg with 1 tsp milk; brush over rolls.
• Sprinkle white sesame seeds if required.
• Bake at 375 degrees F or 190 degrees C for 18 - 22 minutes or until golden brown.
• Remove from pan to a wire rack to cool. Serve with any accompaniment of your choice.
• Curry Puffs Style Egg Stuffing:
• Roll out dough 1/2 inch thick.
• Cut circles with a 2.5 inch cutter.
• Spoon 1 tbsp mince mixture into centre of each pastry round.
• Fold pastry in half to enclose mixture, folding edges over to seal.
• Press lightly to encourage sealing. Repeat with the rest of the dough.
• Cover with a towel and allow rolls to rise 30 to 45 minutes.
• Preheat oven at 375 degrees F or 190 degrees C.
• Beat egg with 1 tsp milk; brush over rolls. Sprinkle white sesame seeds if required. Bake at 375 degrees F or 190 degrees C for 18 - 22 minutes or until golden brown. Remove from pan to a wire rack to cool. Serve with any accompaniment of your choice.
• Recipe Courtesy: Niya's World