When I was thinking about doing fish buns in a different way this idea came to mind. So I started writing the recipe and ended up with this recipe. It came out perfectly.
Unexpected things can happen any time when you are doing something. The same thing happened to me when I took this bread out to egg wash.. My daughter touched the top of the bread as a joke when it was up and it gave a hole and it went down. I was so upset and I put a patch and baked it. It came out nice.
Doing individual fish buns is not that easy. So try this way for a change. Half the recipe to make a smaller log.
This way you can use any filling for this bread.
When you bake bread make sure to bake them on the bottom rack of a domestic oven to get maximum results.
For the dough
- 900g Bread flour
- 9g Salt
- 30g Sugar
- 12g Yeast
- 70g Margarine
- 500ml water
For the Filling
- 1 Tblsp oil
- 1 Tblsp ginger garlic paste
- one onion finely sliced
- salt and Pepper
- 1 tsp curry powder
- 1/2 tsp Chilli powder
- Green chillies sliced or chopped (optional)
- Curry leaves
- Cinnamon about 1 inch
- 1-2 Cans Mackerel
- Several potatoes mashed
- Add the bread flour, yeast, salt, butter and sugar in to a mixing bowl.
- Start adding water little by little until it comes to a very smooth dough.
- Keep on kneading about 20 minutes.
- Leave the dough in a warm place to double in size
- Meanwhile make the filling.
- Add the oil in to a pan and fry onion, ginger garlic, curry leaves, cinnamon and fry until it releases the aroma and half way cooked.
- Next add mackerel ,salt and pepper and cook several minutes until dry.
- Add the mashed potatoes and cook until dry.
- Leave to cool down.
- when the dough is doubled get it out and punch on the bench.
- add a bit flour and knead several min and cover with a damp cloth about Ten min.
- then roll the dough to a rectangular shape and put the filling in the middle and roll to a log shape to the size of the pan.
- Bake on 200c about 30-40 min or until when you tap it give s a hollow sound.
- Cool on a wire rack before slicing.