In a bowl, combine bread flour, sugar, yeast, and salt.
Add warm milk and egg, mixing until a rough dough forms.
Add softened butter and knead for 10–15 minutes until smooth and elastic.
Cover the dough and let it rise for about 1 hour, until doubled in size.
Punch down the dough and divide into 8–10 equal portions.
Shape each portion into an oval or football-like cylinder.
How to Make
Dip each shaped dough piece into beaten egg.
Roll thoroughly in Panko breadcrumbs, pressing gently to adhere.
Let the coated dough rest for 20 minutes.
Heat oil to 170°C.
Fry each bun for 2–3 minutes per side until deep golden brown.
Drain on a wire rack and allow to cool slightly.
Mix eggs, crab sticks, mayonnaise, honey, salt, and pepper until creamy.
Slice a slit down the center of each bun.
Stuff generously with the chilled salad filling.
Drizzle with sweet chili sauce and sprinkle scallions on top.
Variations
Replace crab sticks with diced ham and sweet corn.
Use canned tuna mixed with mayo and Sriracha for spice.
Add mashed potatoes to the filling for extra heartiness.
Incorporate finely chopped cucumber or cabbage for crunch.
Try shrimp salad for a seafood twist.
Tips
Maintain oil temperature at 170°C for even frying.
Avoid overfilling while the bread is hot to prevent melting mayo.
Press Panko firmly so it stays crisp and intact.
Let bread cool slightly before slicing for cleaner cuts.
Serve fresh for best texture contrast.
Nutrition (Per Serving)
Calories: 350 kcal
Carbohydrates: 32 g
Protein: 9 g
Fat: 21 g
Fiber: 1.5 g
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