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1
Make the dough: Using an electric mixer fitted with a dough hook (or working by hand), combine 1 cup water and the yeast.
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2
Mix together.
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3
Add the egg, milk, 4 cups flour, salt, sugar and butter.
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4
Knead until smooth.
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5
Turn into a greased bowl, cover with greased plastic wrap and let rise until doubled in size, about 2 hours.
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6
Divide the dough into 16 balls and let rise for 30 minutes.
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7
Make the confit: In a large skillet over medium-high heat, heat the oil, then add the curry leaves and onions.
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8
Saute until the onions begin to soften, about 5 minutes, then add red pepper, salt, sugar, tamarind, ginger and cinnamon.
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9
(Cinnamon from Sri Lanka, formerly known as Ceylon, can be found at Whole Foods, in specialty stores or online; look for brands labeled Sri Lankan or Ceylonese.)
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10
Continue to saute until the onions are very soft, about 10 minutes.
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11
Remove from heat and set aside.
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12
Set aside a baking sheet lined with parchment paper or a nonstick liner.
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13
Punch down each ball of dough and press with your fingers to form a circle about 5 inches in diameter.
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14
Put a tablespoon of onion filling in one quadrant of the circle, then fold the dough over like a half moon to cover the filling.
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15
Lift the portion of the half-moon that has no filling, and fold over once again; the result should resemble one-quarter of a pie.
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16
Pinch only the rounded edges of the dough together, tuck them under, and place the bun on the baking sheet.
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17
Repeat, placing the buns several inches apart.
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18
Brush the tops with the egg yolk mixture, and set aside to rest for about 20 minutes while the oven heats.
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19
Heat the oven to 375 degrees.
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20
Bake the buns until lightly golden on top and bottom, 12 to 15 minutes; be careful not to overbake or the dough will be dry.
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21
Serve warm or at room temperature, for breakfast or a snack.
