curry turkey bun

A recipe for savoury turkey filled with curry flavours tucked into a soft, fluffy bun.

Curried Turkey Buns

Tbsp avocado oil

onion

garlic (minced)

lb turkey

Tbsp curry powder

Tbsp cane sugar

tsp sea salt

soy sauce

Tbsp corn starch

poultry stock (or cold water)

Tbsp all-purpose flour

water

milk

active dry yeast

all-purpose flour

egg (save some for eggwash)

Tbsp sugar

Tbsp water

Heat a large heavy-bottomed pot over medium high heat. Add in the oil, onions and garlic. Saute the onions and garlic for about 5-8 minutes, until softened and translucent.

Next, add in the ground turkey. Using a wooden spoon, break up the chunks of turkey and continue to stir with the onions and garlic, until the turkey is no longer pink and cooked through.

Add in the curry powder and incorporate it into the turkey evenly. Lower the heat. Sprinkle in the sugar, sea salt; add soy sauce and continue stirring.

Dissolve 2 Tbsp cornstarch into the 1/2 C poultry stock or water. Mix well and pour it over the turkey mixture. Turn up the heat to medium and keep stirring. The turkey mixture will thicken up with a shiny sauce. If it&#039;s too dry, add in a little water to loosen.

Taste (and adjust) for seasoning and remove from heat. Let cool and place into the fridge.

On the day you'll make the buns, portion out approximately 30g of filling for each bun. (I use a small ice cream scoop to portion out the filling and place onto a plate). Leave the filling out at room temperature.

Curried Turkey Filling: (Make a day ahead)

In a small saucepot, add in flour and water. Whisk over low-medium heat for about 5 minutes, until thickened, like a paste. Remove from heat and let cool to room temperature.

Make the tangzhong:

Pour the warmed milk into a bowl, add in the sugar and yeast. Give it a stir and let the yeast activate and bubble.

In a bowl of a stand mixer fitted with a dough hook, add in the flour, about 75% of the egg (remember to save some for the eggwash later), oil and sea salt. Start the mixer on low and pour in the activated yeast and milk. Add in the cooled tangzhong.

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

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 90 mins, depending on how warm your kitchen is).

Prepare a baking sheet with parchment paper. Set aside.

Once the dough has risen, deflate the dough and divide in 16 equal portions, about 50g each.

Roll each portion of dough with a rolling pin into a circle, leaving the centre slightly raised.

Add the portioned curried turkey filling (about 30g) to the centre of the dough and gather the dough up around the filling, pinching the seams.

Shape the bun and place onto the baking sheet and repeat with the remainder.

Preheat oven to 375°F/191°C.

Cover the buns loosely with plastic wrap and leave to rise until slightly puffy, about 20-30 minutes.

Brush the tops of each bun with the leftover beaten egg.

Bake at 375°F/191°C for 20-22 minutes, until golden in colour.

In a small bowl, add in the sugar and hot water to make the glaze. Once the buns are done baking, remove from the oven and brush with the sugar glaze. Turn the oven off and place the buns back into the oven for 2 minutes.

Remove the buns and let cool. Best served fresh.

Store cooled buns in an airtight container and place into the refrigerator.

Make the dough:

Top 1 curry turkey bun recipes from across the web

The most viewed curry turkey bun recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Curried Turkey Buns

Top 1 curry turkey bun recipes from across the web

The most viewed curry turkey bun recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curried Turkey Buns

The most viewed curry turkey bun recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine