Step 1

Heat a large pot over medium high heat.

Step 2

Add in the ground beef and break it up with the back of a wooden spoon. Sauté until the beef releases some oil, about 2-3 minutes (if you use regular, you may need to blot excess grease with a paper towel).

Step 3

Lower the heat to medium, add the onion and garlic to the beef and continue to sauté until onions soften and aromatic, another 4-5 minutes.

Step 4

Season the meat with salt and sugar.

Step 5

Add in the curry powder and stir to coat the beef, cooking for 1-2 minutes. Reduce the heat to medium low.

Step 6

Add in the soy sauce. Stir to incorporate the mixture.

Step 7

Pour in 1/4 C beef stock and scrape off any brown bits stuck to the pot.

Step 8

Give it a taste and adjust to your preference.

Step 9

Remove the beef mixture from heat and transfer to a bowl to cool down.

Step 10

Once cooled, use a large ice cream scoop to portion out the filling (onto a plate.

Step 11

Cover the plate with plastic wrap and place into the fridge to chill for at least 1-2 hours.

Step 12

In a small saucepot, add in flour and water.

Step 13

Whisk over low-medium heat for about 3-4 minutes, until thickened, like a paste. Remove from heat and let cool to room temperature.

Step 14

Pour the warmed milk into a bowl, add in the sugar and yeast.

Step 15

Give it a stir and let the yeast activate and bubble.

Step 16

In a bowl of a stand mixer fitted with a dough hook, add in the flour, 40g egg (remember to save some for the eggwash later), oil and sea salt.

Step 17

Start the mixer on low and pour in the activated yeast and milk. Add in the cooled tangzhong.

Step 18

Knead until the dough starts to come together and forms a smooth and shiny ball, about 7-8 minutes of kneading.

Step 19

Put the dough into a lightly greased bowl and cover with plastic wrap. Place in a warm location and let the dough double in size (approximately 60-90 mins, depending on how warm your kitchen is).

Step 20

Prepare a baking sheet with parchment paper. Set aside.

Step 21

Once the dough has risen, deflate the dough and divide into equal portions, about 65g each.

Step 22

Roll each portion of dough with a rolling pin into a circle about 5" in diameter, leaving the centre slightly raised and the edges thinner.

Step 23

Using the ice cream scoop, transfer the portioned curry beef filling (appx 55-60g) to the centre of the dough and carefully gather the dough up around the filling, pinching the seams. Note: The amount of filling is quite a bit for the dough but it will all fit. You can also decrease the amount of filling to make more room to work with the dough.

Step 24

Shape the bun, gently flatten it a little and place onto the baking sheet and repeat with the remainder.

Step 25

Preheat oven to 375°F/191°C.

Step 26

Cover the buns loosely with plastic wrap and leave to rise until slightly puffy, about 20-30 minutes. Note: You'll know the buns are perfectly proofed when you make a little indentation and it slowly fills back in. If the fills back in quickly, give it a little more time.

Step 27

Brush the tops of each bun with the leftover beaten egg. Add a little black sesame seeds to the centre of the bun.

Step 28

Bake at 375°F/191°C for 15-16 minutes, until lightly golden in colour, or until the dough reaches an internal temperature of 190°F/88°C.

Step 29

In a small bowl, add in the sugar and hot water and stir together to make a syrup.

Step 30

Once the buns are done baking, remove them from the oven and brush the tops of the buns with the sugar syrup.

Step 31

Turn the oven off and place the buns back into the oven for 2 more minutes.

Step 32

Remove the buns and let cool slightly. Best served warm and fresh.