SHIRLEY’S CURRY FRIED BREAD

INGREDIENTS:
DOUGH: FILLING:
200 gram all-purpose flour 2 tbsp margarine
½ tsp instant yeast 100 gram ground beef
½ tsp baking powder 50 gram carrot, finely diced
½ tsp salt 1 medium onion, finely diced
20 gram sugar 1½ tsp curry powder
1 egg yolk ½ tsp nutmeg
20 gram margarine ½ tsp salt
50 ml coconut milk ½ tsp freshly ground pepper
75 ml ice-cold water ½ tsp sugar
100 ml water
2 scallion, finely sliced

50 gram dry bread crumbs

1 egg, beaten
Vegetable oil for frying

DIRECTIONS
1. Filling: Melt margarine in a skillet over medium heat. Sauté onion until soft and
translucent. Stir in carrots and ground beef. Season with curry powder, nutmeg,
salt, pepper and sugar. Cook until beef is evenly brown and carrots become tender,
stirring constantly. Pour in water. Simmer until liquid is absorbed. Stir in scallions.
Remove from heat.

2. Dough: In a large bowl, combine flour, yeast, baking powder and sugar. Mix in egg
yolk. Then work the butter and salt in with fingertips until mixture resembles coarse
crumbs. Slowly drizzle in coconut milk and water until the mixture forms a ball and
has dough-like consistency (it should only be slightly sticky). Shape dough into 24
equal balls (15 gram each). Set aside for 20 minutes.

3. Spoon equal amounts of filling into each ball of dough. Fold over and press edges
together, shape into little balls. Dip each ball in beaten egg, make sure it’s completely
covered. Roll in bread crumbs. Deep fry until golden brown and drain on paper
towels.

Yield: 24 breads.