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In my cell group, we take turns to bring supper for fellowship after bible study. Last evening, I made and brought samosa bread buns. It’s a twist from the normal deep-fried  ones (I substituted the pastry skin with bread dough) and everyone likes it.

I use a basic sweet bread dough recipe adapted from ‘Magic Bread’ by Alex Goh to make this bun. For the stuffing, follow the ingredients and cooking method on my earlier post on SAMOSA.


SAMOSA BREAD BUNS

Method :

1) Prepare basic sweet bread dough.

2) Divide it into 50gm portions (you will get about 20 portions from this sweet bread dough recipe) and mould each into balls. Rest it on a tray lined with parchment paper for 10 mins in a warm place.

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7) With a rolling-pin, roll each ball flat and round. Add a heaped tablespoonful of the potato stuffing (see recipe on SAMOSA) and pinch the dough together to form a triangle (see pic below)
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8) Set aside to proof for another 50 mins until double in size. Brush with beaten egg yolk and decorate each bun with a curry leaf. Bake in a preheated 190°C for 15-18 mins until golden brown.
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9) Remove and leave to cool on a cooling rack.
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BAKED GOLDEN SAMOSA BREAD BUN - best eaten warm !

BAKED GOLDEN SAMOSA BREAD BUN

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