Nyonya Chicken Curry Bun

Dough

• 120 g water
• 50 g caster sugar
• 2 tsp dried instant yeast
  of 20 g fresh yeast, crumbled
• 350 g strong white bread flour
• 30 g milk powder
• 1 medium egg
• 40 g unsalted butter, soft, at room temperature
• ½ tsp fine sea salt
• oil, for greasing

Nyonya Chicken Curry Filling

• 1200 g chicken legs, skin on, bone in (approx. 3 legs), cut in pieces (4 cm) (see tip)
• 150 g Nyonya spice paste, homemade or store-bought (see tip)
• 20 g Madras curry powder
• ½ tsp fine sea salt
• 200 g coconut milk
• 1 medium egg, lightly beaten