Spicy Garlic Herb Curry Buns
Ingredients: 22 cups Bread Flour, 1/2 cup Active Dry Yeast, 1 1/4 cup Curry Powder, 1/4 cup Turmeric, 1/2 cup Dried Basil, 1/4 cup Dried Thyme, 1 tsp. Cheyanne Pepper, 1/4 cup Garlic Herb Seasoning or Granulated Garlic,
1 tsp. White Pepper, 8 tsp. Salt, 1 cup Sugar, 3/4 cups Honey, 2 cups Powdered milk, 3 1/4 cups Coconut Milk, 4 1/2 cups Water, 8 eggs, 3/4 Lb. Butter.
Yeild: 60 ea. 3.5 oz. Buns/Baguettes or, 100ea. 2 oz. Dinner
6 cups Bread Flour.
*note: 16cups of flour is reserved for the second leavening.
1 1/2 cups
1/2 cup Active Dry Yeast.
8 tsp. Salt.
2 cups Powdered Milk.
1 1/4 cup Curry Powder.
1/4 cup Turmeric.
1/2 cup Dried Basil.
1/4 cup Dried Thyme.
1/4 cup Garlic Herb Seasoning or Granulated Garlic.
1 tsp. White Pepper.
1 tsp. Cheyanne Pepper.
Whisk together above dry ingredients together in a 20 quart Hobart mixing bowl, providing you have a Hobart Mixer..Lol. I should think 1/4 of this recipe would work fine in your Kitchen Aid at home,
although I have not tried it, perhaps I will soon so I can confirm that and add a smaller yield recipe to this page as well. Next you will need:
3 1/4 cups Coconut Milk.
4 1/2 cups Water.
3/4 cup Honey.
Add the coconut milk and water to the above dry ingredients and whisk together, let it stand about 4 or 5 minutes to wake up the yeast. I warm the coconut milk in the microwave then add warm water to it. Note that
it's important that you use warm water when making bread so the yeast will rise, approx. 95 degrees seems to work well for me. You may have to adjust that depending on the temperature of the rest of your ingredients. In cold weather enviroments like Alaska
this can be a real factor, but in Hawaii the temperature of my dry ingredients are usually not a factor. Also note that your dough temp will increase as you mix it on the hook due to friction. That being said, it just takes practice to get it down. Using a
thermometer to check the temperature of your ingredients helps you to make a good decision on how warm your water needs to be, it may need to be hot. There is some forgiveness temperature wise, if it is a little cool, place your dough close to the oven
to rise. If you get it to hot, you can retard it in the refridgerator for 15 or 20 minutes. Moving on! Next you need:
8 eggs (room temperature).
3/4 Lb. Butter (soft).
16 cups Bread Flour.
Add the eggs,
butter and the additional 16 cups bread flour to the bowl and using a dough hook, mix on 1st speed until ingedients are combined, about 30 seconds, then mix 4 1/2 minutes on 2nd speed, stopping about halfway through to scrape the dough hook down as some of
the dough seems to climb the hook and does not get mixed in evenly. Now to keep it simple I use the timer on the mixer and it always seems to work for me. What's important is that the dough is "fully developed" Take a small piece of dough in your fingers and
stretch it out until you are able to pull it into a thin sheet that light will pass through. Transfer your dough to a large bowl, be sure it is large enough so the dough can at least double in size, and let rise. Now that your dough has doubled, It's
time to turn into buns. I cut the dough with a bench knife to about 3.5 ouces. Roll into a ball using one hand, then roll out with 2 hands to about 10 inches and twist into a knot. Place onto a baking sheet, brush with egg wash (2 eggs, 1/2 cup milk) and let
it rise again. Once again temperature is important, if you have a proof box, great if not a warm place by the stove will work. When it is about double in size place in oven and bake about 25 minutes or until golden brown at 350 degrees.