Fish Buns - Best Recipe Ever!

Shiny Fish Buns – Delicious in Every Bite!

Make these beautiful fish buns at home and enjoy their soft, fluffy texture paired with a rich, flavorful fish filling. Just one bite, and you will feel that they taste far better than the store-bought versions, which often have only a spoonful of filling and are usually overpriced.

I’ve deliberately added more milk to the dough to give the buns a soft and milky bite. As for the filling, you can use any flavorful fish you prefer, but I recommend canned tuna in sunflower oil. It has a distinct taste that really enhances the flavours of the mixture.

To knead the dough, I used the dough setting on my bread machine. You can also use the dough hooks (the curly attachments) that come with the usual electric hand mixer—or simply knead it by hand.  It is important to note that the dough should be soft and must stretch without breaking when pulled upwards.

Let's get ready with the necessary ingredients to make these beauties;

Ingredients:

500g        Flour

50g           Butter

7g             Yeast

3/4 Cup    Milk (warm)

1/2 Cup    Water (warm)

2tbsp        Sugar

1 1/2tsp    Salt

1               Egg

The first step is crucial—it helps ensure that the yeast is active and of good quality, which is key to getting beautifully risen buns. It also makes the entire process quicker and more efficient.

To begin, place the yeast in a small bowl and add 3 tablespoons of warm water (taken from the ½ cup measured for the recipe). Add the entire 2 tablespoons of sugar and stir well until the sugar dissolves. Cover the bowl and set it aside for 5–10 minutes to allow the yeast to activate and become frothy.

• Now add the yeast and all the rest of the ingredients and knead the dough using an electric mixer with dough hooks (the same ones you’d use for beating cake batter), or simply use the "Dough" setting on your bread machine to achieve a smooth, elastic dough perfect for buns

• If you don’t have these machines, you can knead the dough by hand until it comes together and becomes soft to the touch

• When you stretch the dough, it should pull without breaking, stretching like thin rubber
• Cover with a cling film and then with a thick tea towel and keep aside for 30mins to rise

Make the filling with fish

• Heat oil (Use the sunflower oil in the tin if you are using tinned tuna in sunflower oil) in a pan and drop chopped garlic, curry leaves, chopped green chillies and chopped ginger. 
• Crush cardamoms and cinnamon and add in
• Then drop chopped onions. Brown them
• Season with salt and pepper powder
• Turn the flame off and tip the fish in the tin
• Add some chilli flakes
• Now mix in boiled potatoes.  Mash them roughly
• Give a good mix and adjust the taste with more salt or pepper and squeeze a few drops of lemon.  
• The filling is ready!

Set the oven to 200C

Fold the buns

• Divide the dough into equal-sized balls
• Sprinkle flour on a wooden board, spread one dough ball, place the filling in the middle, fold as a triangle and place on a greased tray. Proceed on to the rest of the dough balls

Bake

• Once all the buns are placed neatly on the tray, beat an egg and brush the egg mixture on the buns

(This will make the buns golden in colour once baked)

• Now stick the tray in the hot oven and bake for 15-20mins on the bottom shelf of the oven or until the buns turn out golden in colour and a tempting aroma fills up the kitchen
• Once, out of the oven, immediately brush a generous amount of butter on top of each bun
• Cover with a tea towel and leave them until they are completely cool 
• Your beautiful, delicious, irresistible fish buns are ready to devour