Curry Buns and Greek Buns

I’ve mentioned these before, in a post a long time ago, but I thought it would be nice to actually keep track of what goes into my version of this recipe and then share it with the world. I got the idea from a Cooks Country magazine about traditional recipes. The recipe in the magazine is for Beef and Cabbage Buns (Runsas), and when I made them exactly as the recipe said I was amazed at how incredibly delightful they are.

The dough is made with a little bit of sweetened condensed milk, so it has a very slight sweetness to it, and then you place a slice a cheese into the rolled out dough, put the filling on top, close it up, flip it over and bake it so that the cheese melts down into the meat and creates a cheesy, meaty, savory flavor that is complimented by the sweet dough encasing it.

Look at the melted cheese in the Curry Bun, so gooey and fantastic

Of course, being me, I had to play with the recipe. When I was in Japan, one of my favorite things to eat was curry bread, which is buns filled with dry curry seasoned meat and vegetables. I was eager to try it with this dough, and sure enough it worked! I still used the slice of cheese even though curry doesn’t traditionally have cheese in it, but it was still quite satisfying.

This time, I decided to make them again as a bribe to get my brother to visit me. He wanted to learn how to make them, so he made one batch by hand, and I made a batch with my stand mixer. For his, we tried using ground turkey, spinach, and a Mediterranean herb seasoned feta (from Trader Joe’s). Mine was curry. Both were amazing. You can use pretty much any combination of ingredients you want as a filling, just make sure it’s dry enough. We put the meat and spinach, for example, into paper towel lined bowls after they cooked to get some of the excess moisture out.

Try this out with any flavor you want! In the recipe I gave directions for both of the fillings my brother and I made. I highly suggest making two batches of the dough so you can try both of the fillings (or just making one batch of dough and halving the amounts in the fillings so you can try both). They are delicious! The recipe may seem stupidly long, but that’s only because I added both filling choices to it.

Printer Version

Makes 8 buns


¾ cup warm water (110 degrees)
2 packages instant or rapid-rise yeast
2 Tbsp sugar
½ cup sweetened condensed milk
¼ cup vegetable oil
1 large egg
3½ cups all-purpose flour (plus extra)
1 tsp salt

Curry Filling:
1½ cups frozen peas and carrots, thawed
1½ – 2lbs lean ground turkey or beef
1 onion, finely chopped
4 Tbsp curry powder (plus more to taste as necessary)
Salt and pepper to taste
8 slices American cheese
2 Tbsp melted butter


Greek Filling:
1½ – 2 lbs lean ground turkey or beef
6 oz fresh spinach
6 oz Feta cheese (Mediterranean herb or other herb flavored)
Salt and pepper to taste
8 slices American cheese
2 Tbsp melted butter

Mix water, yeast, and sugar into a small bowl. Yeast should get a little foamy after a few minutes.
Combine condensed milk, oil, and the egg in another bowl.
In a stand mixer bowl, put the flour and salt, mix, and create a well. Pour all of the liquid ingredients into the well, and mix on slow until everything is combined, then mix on medium 4-6 minutes until the dough is smooth and shiny.
Turn out onto a floured surface, and shape into a ball. Place into a greased bowl, and cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 hour.
(To make by hand, prepare ingredients as described above, and mix together with a wooden spoon until a loose dough forms. Turn out onto a floured surface and knead until shiny and smooth, about 10 minutes. Then proceed in the same way)

For the fillings:

Greek –
In a large skillet, heat a small amount of vegetable oil. Add the meat, and season with salt and pepper. Cook until browned, then pour into a paper towel lined bowl. In the same skillet, heat a small amount of oil, then add the spinach. Cook on low until spinach has wilted. Pour out into a paper towel lined bowl. Allow to cool, then combine meat and spinach and feta.

We chose to do both. Top is the Greek, just simple turkey, bottom is Curry with the seasonings added

Curry –
In a large skillet, heat a small amount of vegetable oil. Sweat the onions until soft, then add the meat. Add curry and seasonings, and cook until meat is browned. Taste and adjust seasonings. Add peas and carrots to warm through. Pour meat mix into a paper towel lined bowl to cool.

Assemble and bake:

Heat oven to 350.

Coat 2 baking sheets with spray or parchment paper.

Divide dough into 8 equal pieces.

Roll out each piece on a lightly floured surface until it’s a 7-inch circle. Place the dough round into a small bowl, and top with a slice of cheese. Add ¾ cup of filling,

Can you guess which one this is?

and pinch edges of the dough together to form the bun.

Mark did an excellent job with these!

Place on baking sheet, seam side down. Repeat with the rest of the ingredients, placing 4 buns per baking sheet. Cover with plastic wrap or a damp towel, and let rise another 20 minutes.

Remove plastic wrap or towel, and bake until golden brown, about 20 minutes, rotating the trays halfway. Brush buns with melted butter, let cool for a few minutes, and serve.

Note: You can freeze these in individual bags right after they’ve been filled and sealed. To cook, let thaw under a warm, damp towel in a warm area for 20 minutes. Bake at 350 until golden brown, about 25 minutes.

Curry Buns! Lovely

Greek Buns! I adore them