• To make our dough: whisk together all-purpose flour, sugar, salt, dry active yeast in a large mixing bowl. Then add wet ingredients: melted butter, egg, water, and milk. Using a whisk, stir in one direction until your dough has come together in one ball. Cover with a clean damp towel or lid and let this rest for 10 minutes.
• Dust the dough with extra all-purpose flour. Knead the dough until it is no longer sticky inside the bowl. Place the dough back into the bowl. Cover with a clean damp towel or lid and rest for 45 minutes until fluffy and airy, in a warm environment.
• Roll the dough on a well-floured surface into a long tube. Divide into 10 equal pieces. Roll each piece into balls.
• Then cover the dough balls with a damp clean towel and rest for another 60 minutes until they are fluffy and airy.
• To make the curry beef filling: heat ½ tablespoon or 15 ml vegetable oil in a large pan on medium heat and fry finely diced onions. Cook until translucent.
• Next add in minced beef and break it apart. Allow this to cook until meat is brown.
• Season with turmeric, salt, sugar, curry powder and mix well. Reduce heat to low setting. Finally add in cornstarch and mix well until combined.
• Remove off heat and transfer filling onto a large plate. Allow beef to cool down completely.

Assemble & Bake Buns

• Preheat your oven to 360 degrees F. Once the dough balls have rested, flatten them into 1-cm thick pancakes and fill the centers with 1.5 tablespoon of the curry beef filling. Then wash your hands of the yellow coloring so it doesn't stain the dough.
• Pull up the edges of the dough and seal them into buns ensuring no holes.
• Place the filled buns onto a lined baking sheet with parchment paper giving each bun enough space.
• Lightly brush egg wash over the buns and sprinkle sesame seeds on top.
• Then bake the buns in the middle rack for 20-24 minutes until golden brown on top. Enjoy warm or at room temperature.