Fish bun - මාළු පාන්

Ingredients

Bread Dough (for 14 buns):

• 1egg

• 15g brewers yeast

• 250ml of warm milk

• 20g of sugar

• 10g salt

• 50g vegetable or olive oil

• 550g of flour (half 00 half Manitoba)

• 1 egg yolk for brushing

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For the filling:

• 3tbsps oil

• 1 large onion

• 2tsps garlic chopped

• 4-5 green chillies

• Some curry leaves

• Some cinnamon

• 4-5 large sized boiled potatoes

• 4tbsps green peas

• 160g tuna

• salt

• 1tbsps pepper powder

• 1tsps chilli powder

• 1/2 tsps turmeric powder

• 1tbsps chilli flakes

• 3tsp fresh lime/lemon juice

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Directions

for the dough:

• Mix together in a bowl bread flour and Manitoba flour (Manitoba flour makes the dough more elastic and consistent if you don't have it you can use bread flour)

• In a separate large bowl, add milk, egg, oil, yeast, sugar and by hand or using stand mixer

• Add 1 cup of flour and mix by hand or using stand mixer

• Then add salt and add the flour, one cup at a time, and knead until nearly combined before adding more. (The closer you get to your dough being ready, the less flour you will add at once. We want a smooth, soft dough, never stiff, so we need to watch and stop adding flour at just the right moment)

• apply flour onto the work surface and dough. Transfer the dough on to the surface and knead about 10-15 minutes if you knead by hand (if you have a stand mixer with the dough hook, then use the dough hook which will help to knead the dough easily about 5-10 minutes)

• When the dough comes together in a smooth, soft ball and does not stick to the sides of the stand mixer. When you touch it, it should be smooth and slightly tacky but not sticky.

• Place dough in a large lightly greased bowl (you can use the same bowl and grease it), and cover with plastic wrap or a clean kitchen towel.

• Set in a warm spot (I use the oven with the light on — turn the oven on to preheat for 2-4 minutes before turning off and adding the dough) and let rise until doubled, about 2 hours.)

• When the dough is ready, use your fist to punch it down, to eliminate the air bubbles.Then roll the dough into a single roll

• then separate the dough into about 60-65g balls.

• Spread on a flat board sprinkled with flour.

• Spread it in a shape of a triangle with a rolling pin or using your hand keep the triangle pointing up add the filling to the bottom of the triangle and fold the three edges like an envelope. (Fold the left side of the sheet over the filling into a angular straight line, then fold the right side of the sheet over the filling towards the left side. Finally fold the bottom of the sheet upwards over the filling making a triangular shape. Make sure to pat the edges to seal any loose ends)

• Place on a parchment lined baking sheet and let rise (you don't have to cover them) in a warm spot for 30 to 90 minutes (instant yeast will be quicker) until doubled.

• Once the buns are risen enough brush with beaten egg by using a small brush

• Bake at 180C for 15-20 minutes, until light golden

• Remove from the oven, immediately brush with melted butter. Cool completely on a wire rack.Enjoy!

• And let me know how its taste!

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for the filling:

• Heat the oil in a large sauce pan over medium high heat, when it's hot add chopped garlic, sliced onion, curry leaves, cinnamon, green chillies, all spices with salt and fry it for about 3 minutes until onion and garlic are getting light brown colour.

• Next add green peas, large dice boiled potatoes, tuna and mix well all together & let it cook for about further 2-4 minutes.

• Once the mixture is well combined add lemon or lime juice

• Mix well once more, then take the sauce pan off the stove and set aside.