Spiced Masala Buns by Antony Amourdoux

Place the flour, yeast, spices and salt (in a corner away from the yeast) in a mixing bowl. Create a well in the middle and add the oil and the lukewarm water, using a stand mixer with a dough hook attachment mix until the dough is soft. Turn out the dough onto a lightly oiled surface and knead for 10 minutes, return this dough into an oiled bowl, cover with a tea towel and let it prove for about 1 hour

Meanwhile make the filling. Peel the potatoes and boil them in water until soft, remove the water and mash the potatoes. Heat the oil in a deep-frying pan, add the cumin seeds, turmeric powder and chilli powder. When the cumin seeds start popping add the sliced onions and salt, cook until soft and finely add the mashed potatoes. Mix well and transfer onto a plate to completely cool

Uncover the risen dough and punch it down, turn onto a lightly floured worktop and knead the dough, gather into one large ball. Divide the dough into 8 equal balls (110g each ball). Flatten the ball to an 8cm disc and fill with a scoop of the potato mix. Gather the edges and pinch them together to seal the filling. Turn over the parcel and shape to a round ball. Transfer to a baking tray with parchment paper and glaze the top of the buns with egg wash. Placing the buns with enough space between each other (at least 5cms between them). Loosely cover with a tea towel and let it rest for an hour.

While the buns rest preheat the oven to 200°c. Bake for 20-25 mins and enjoy them WARM!