Legendary curry baked in brioche dough
Even though I can’t be in Asia to stroll through the huge street foodmarkets because of the current situation, I don’t let myself be digitally inspired by all sorts of delicacies and treats. Most loved and in the form of well-made, authentic food videos. My two favorite foodhunters Mark Wiens and “The Food Ranger” offer really valuable content, in which the water in your mouth runs together.
In one of their videos there is a really great dish, which I just had to cook up! A very creamy curry wrapped in baking paper before migrating to the inside of a fluffy-buttrigy yeast buns, which is then baked. Wow! The eat process is at least as exciting as the cooking and baking process itself and after half of the video I had to drink a proper soothing coffee and set the video back to “Start” and then watch the eating process in peace, which is always positively supported by heavenly smeltands and praises of the two Youtube stars.
I don’t have to explain to you that I immediately thought about the implementation of this legendary dish in order to find myself fresh and motivated the next day in the local supermarket, on the hunt for the right food. The curry shouldn’t be the problem and I should get a reasonable yeast-brioche. However, I wasn’t 100% sure with the packing and baking process.
So “Learning by doing” was the credo and so I set to work to make these small, fat curry bombs. So the curry was cooked quite creamy before I laid out a bowl of baking paper to fill the curry into. The baking paper was then laced with a thread before nestling in aluminium foil, where it was packed again. Finally, the fluffy yeast dough was placed around the packed curry before it was baked in the oven. Finally, the fluffy “Curry in a Bun” enjoyed a cream-egg yolk alloy, before it was baked golden brown in the oven.
The consumption process is then again an experience in itself! First, cut a star-shaped pattern into the bun with scissors. Then pull the resulting corners down before carefully opening foil and baking paper to get to the inner delicacy. Then you rip a corner off the buttrigen Bun and dip it into the creamy curry. The taste is just madness!
Curry in a Bun. Ingredients:
|For the curry:|
|2 tbsp||Massaman Curry Paste *|
|2 pieces||Bay leaf|
|1 tbls.||chopped ginger|
|10 shares||large shrimps|
|4 piece||Lime leaves *|
|Juice of one||Lime|
|1 tsp.||Palm sugar|
|1 hand||Sugar pods|
|1 hand||young green asparagus|
|For the Buns:|
|1 cube||fresh yeast|
|1 piece||Egg yolks|
|3 pages||Parchment paper|
|2 pieces||Aluminum foil|
Curry in a Bun. Preparation:
1. For the curry, peel the shrimp. Roast the bowls of the shrimp in a saucepan and wipe them off with 400 ml of water. Then boil the trays for about 20 minutes and pass through a sieve. I think the fond of cooked shrimp shells brings a fantastic, sweet taste. If you don’t want to, you can skip this step.
2. Peel the garlic and finely chop. Roughly chop the asparagus and sugar pods. Halve the cherry tomatoes.
3. Now place a saucepan and lightly toast the curry paste, cinnamon and bay leaf. Add the garlic, ginger and lime leaves and wipe with the shrimp stock. Then add the coconut milk and cook at a medium temperature by half.
4. Now add the prawns, asparagus, cherry tomatoes and sugar pods and simmer for another 5 minutes. Season with salt, sugar and the juice of a lime. Then let the curry cool.
5. Heat the buns, milk, butter, sugar and salt in a saucepan so that the butter dissolves. Then crumble the yeast. This must also be resolved. Make sure that the liquid does not get too hot, otherwise the yeast will break.
6. Put the flour in a mixing bowl and slowly add the milk and butter yeast mixture. Finally, add the egg and knead the dough extensively. Then cover the bowl with a damp cloth and leave for at least two hours.
7. After two hours, place the two baking sheets in one bowl each. Spread the curry into the bowls and then tie it with the cord. Cut off the unnecessary paper and the superfluous cord. Then carefully wrap the packed curry again with the aluminium foil and brush it with oil.
8. Now roll out the raised dough on a work surface about 1-1/2 cm thick. Preheat the oven to 160°. Line a baking tray with baking paper. Then place the curry bags with enough distance from each other. Put the rolled-out dough over and hide the edges under the bags so that they are coated with the dough. Then slide the sheet metal into the oven for 15 minutes.
9. Meanwhile, mix the egg yolks and cream together. After 15 minutes, brush the buns and place in the oven for another 15 minutes.
10. After 30 minutes, get the curry bombs out of the oven. Cut the buns star-shaped with scissors.
11. Then press down the corners and cut open the aluminium foil and baking paper.
12. Just rip off a corner of the warm, butter brioche bun, put it in the curry and just enjoy!
Dhe marked with asterisks (*) are so-called provision links. If you click on such a link and purchase via this link, I get a commission from your purchase. For you, the price doesn’t change.
This post is also available in: German