- 14 Apr 2021
- Local time
- 7:09 AM
(Vegetarian Japanese Pumpkin Curry Potato Buns)
Kabocha Squash Curry Potato Buns
American Thanksgiving is just around the corner. The time has come to introduce yourself to "Kabocha," a delicious Japanese squash with a flavor that is a sweet mix of sweet potato and pumpkin. If you enjoy savory buns, you must try this curry potato bun. The flavorful curry potato filling is stuffed inside these soft, sweet and fluffy buns made with kabocha squash. These tasty vegetarian buns are ideal for breakfast, lunch, or a snack.
2 Cup Robin Hood Bread Flour
¼ Cup Mashed Kabocha Squash(¼)
4 Tablespoons Butter (room temperature)
1.5 Tablespoons Sugar
1 Teaspoon Bread Machine Yeast/Instant Yeast
150 ml Milk (chilled from the fridge)
1 Egg White (room temperature)
1/2 Teaspoon Salt
2 Medium Size Yellow Potatoes
3 Tablespoons Chopped White/Yellow Onions
1/4 Teaspoon Minced Garlic
⅛ Cup Water
1-2 Stalks Curry Leaves
2 Tablespoons Red/Yellow Curry Powder (or paste)
½ Tablespoon Granulated White Sugar
2 Tablespoons Cooking Oil
Salt & White Pepper (to taste)
A few food grade twine for tying the buns
3 Tablespoons Cooking Oil
1 Egg Yolk
1 Tablespoon of milk
- First, peel and cut the kabocha squash into cubes & steamed until softened. 1/8 cup of mashed kabocha squash is required.
- Remove it from the steamer and mash it up while it is still warm.
- Add ingredients "A" into the bread machine bucket except the butter according to your bread machine setting.
- Turn the bread machine to the "Dough" setting.
- Roughly about 5-6 minutes of kneading in the machine, open the bread machine lid and add in the butter. Close the lid and let the machine continue with the dough kneading process.
- Peel off the potato skin and cut them into small cubes. Rinse it a few times with tap water. Set aside after patting dry with a paper towel.
- Roughly chop up white or yellow onions and set aside.
- Peel and mince up fresh garlic. If fresh garlic is not available, you can use garlic powder.
- Heat up two tablespoons of cooking oil in a pan/skillet at medium heat.
- Add in garlic and onion. Stir fry for a minute and add in all the potato cubes.
- Add curry powder or curry paste, water, white pepper, curry leaves, and stir fry until well combined.
- Cook until the potatoes are tender and the liquid has dried up, stir occasionally. Test the doneness with a fork.
- Cut a long piece of food grade twine and soak them in cooking oil. You need 4 twines for each dough ball.
- When the dough is ready, remove the dough to your work area.
- Punch down the dough to release air.
- Roll, divide, and shape each dough ball into 8-10 small dough balls, depending on the size of the bun you want.
- Depending on how many dough balls you can make from this batch of dough, divide the curry potato fillings evenly with the buns on a plate.
- Flatten each dough ball edge with a rolling pin or your palm.
- Add the curry potato fillings in the middle or the dough.
- Pull the dough edges over the fillings and seal it up as shown.
- Place each shaped dough ball on the double crisscross twine as shown in the video, tie the ends of each twine in a knot, and cut off the excess twine. Repeat the same process with the rest of the dough balls.
- Place the pumpkin-shaped bun on a baking sheet.
- Cover the pumpkin buns with cling wrap/tea towel/etc and set aside for 30-40 minutes to rise in a warm area.
- For egg wash, mix the yolk with milk.
- Preheat the oven to 300 F 20 minutes before the proofing time is up.
- Before the pumpkin bun goes into the oven, lightly brush the surface of the buns with egg wash.
- Bake for 20–25 minutes at 320°F, or until golden brown. Each oven works differently. Please adjust the temperature setting accordingly.
- Remove the pumpkin buns on a wire rack.
- Cut the knot off with scissors once they're warm enough to handle.
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