Curry Potato Donut by Rontree Chan

Recipe for Curry Potato Donut (for 6)

~ 100g plain flour
~ 100g bread flour
~ 1 egg
~ 1 Tbsp melted butter (salted)
~ 2 Tbsp castor sugar
~ 1/2 cup warm milk
~ 1/3 tsp dry active yeast
: Mix all in a well in a bowl, knead for 10mins. Proof for an hour.

~ 1 large potato diced into cubes
~ 1/2 white onion finely diced
~ 100g chicken breast cut into small cubes
~ 2 hard boil eggs quartered
~ 40g or 2 columns of japanese curry instant paste
~ 1/2 bowl of how water
~ breadcrumb

: saute potato, onion and chicken in a pan with some oil till potato soften.
: add in curry paste and hot water.
: add 1-2 tsp sugar, salt and pepper to taste.
: After is done scoop out to cool down. The mixture shld be slightly dry, easier to wrap.

: Divide the dough to 6 pieces.
: Flatten the dough to oval shape.
: Scoop in the curry mixture and egg.
: wrap up and pinch the joining edges.
: shape to capsule shape.
: coat with egg wash or spray water, then coat with panko or breadcrumb.
:spray little oil and air fry 180dc for 6-8 mins for softer texture.
: For more browning colour AF for 12-14 mins and flip over half way thru. But the bread texture may turns harder.
:I guess It will taste better if deep fry till golden brown.