• Set your pressure cooker to sauté mode. Heat the oil, then add onion, garlic, and ginger. Cook for 2–3 minutes until fragrant.
• Add the red curry paste and coconut cream. Fry for 2–3 minutes, stirring often, until the oil begins to separate and the paste darkens slightly.
• Pour in the coconut milk and chicken stock. Stir in fish sauce, soy sauce, and palm sugar. Taste and adjust seasoning if needed.
• Stir in the uncooked rice and nestle in the chicken thighs. Cancel sauté mode and close the lid. Set to pressure cook (or “rice” setting) for 12 minutes.
• Allow pressure to release naturally for 10 minutes, then manually release the remaining pressure. Open the lid and remove the chicken to shred.
• Return the shredded chicken to the pot. Add green beans and roasted or raw eggplant. (If raw, chop and add as-is. If roasting: toss in olive oil and air-fry or roast at 180°C/350°F for 12–15 minutes until golden.)
• Close the lid again and pressure cook for another 3–4 minutes (use “fish” or “delicate” setting if available). Quick release the pressure.
• Stir in fresh lime juice. Taste and adjust seasoning with more fish sauce, soy, or sugar as needed. Serve hot, topped with fresh herbs, lime wedges, and chilli oil.

Prepare the levain the night before

• Mix the starter, flour, and water. Cover loosely and ferment at room temperature for about 12 hours until just past peak (starting to fall again).

Soak the fruit

• Cover the dried fruit with hot rooibos tea. Refrigerate overnight. Drain well before using.

Make the tangzhong (next day)

• Whisk the bread flour and milk in a saucepan over medium heat until thick like pudding. Spread onto a plate, covered with cling film to prevent a skin forming.
  

Combine the wet ingredients

• In a large bowl or stand mixer, whisk together the cooled tangzhong, milk, egg, sugars, vanilla, and levain until smooth.

Add the dry ingredients

• Add flour, salt, and all spices. Mix until no dry bits remain. Cover and let rest for 20 minutes.

Develop gluten

• By hand: Slap and fold for 3–5 minutes until smoother. Rest 5–10 minutes. Perform a windowpane test and repeat if needed.
• By mixer: Knead on low speed for 5–8 minutes until the dough is smooth and passes a windowpane test.

Incorporate the butter

• By hand: Flatten the dough, smear butter over the top, fold, and knead until each cube is fully absorbed before adding more. If the dough resists you, let it rest for 5 minutes and come back to add the rest of the butter.
• By mixer: Add butter one cube at a time on low speed, letting each incorporate fully before the next.

Rest the dough

• Cover and let rest for 10 minutes.

Add the fruit

• By hand: Stretch the dough into a large rectangle. Sprinkle over the drained fruit and mixed peel. Fold like a letter and repeat once. Tuck in any stray fruit. Do some slap and folds to distribute the fruit properly. The gluten should form a thin skin over the fruits – that's how you'll know if it is properly developed.
  
• By mixer: Add fruit and peel directly to the bowl and mix on low for a few minutes until well-incorporated. The gluten should form a thin skin over the fruits – that's how you'll know if it is properly developed. Finish with a few gentle folds on the counter.

Bulk fermentation

• Transfer dough to a lightly oiled container. Cover and let rise at 20–25°C until doubled. Do not under-proof. This may take 8–24 hours depending on temperature.

Divide and shape

• Lightly flour the top of the dough and your counter.Turn dough out and divide into 14 equal portions (~103g each). Shape each into a tight ball by tucking in the corners and then rolling on the counter to create tension. The balls should be nice and tight. Arrange in a prepared baking tray with a little space between them.

Second proof

• Cover loosely with plastic and proof until buns are very puffy and doubled in size, 4–8 hours. Watch the dough, not the clock.

Pipe crosses

• Mix the flour paste and pipe crosses over the buns using a ziplock or piping bag with a snipped corner.

Bake

• Bake in a preheated oven on the middle rack at 180°C (350°F) for 20–25 minutes, or until golden and baked through. Mine baked for 25 minutes.

Glaze

• Warm the apricot jam and mix with hot water. Brush lightly over the hot buns for a shiny finish.

Long-Fermented Method:

• Initial Mix: In a large bowl, combine the sourdough discard, mashed bananas and brown sugar. Whisk until well combined. Add in the flour and stir until just combined.
• Fermentation: Cover the bowl and let it rest at room temperature overnight or for 4–6 hours.
• Final Mix: After fermentation, add the eggs, melted butter, oil, baking powder, baking soda, salt, and vanilla extract. Mix until just combined. Fold in pecans if using.
• Bake: Preheat the oven to 170°C (340°F). Pour the batter into a greased loaf pan. Bake for 55–60 minutes, covering with foil at the 30-minute mark if the top browns too quickly. It is done when a toothpick comes out with a few moist crumbs.
• Cool: Allow the bread to cool in the pan on a wire rack for 1 hour before removing and slicing.

Quick Bake Method:

• Preheat Oven: Set to 170°C (340°F).
• Combine Wet Ingredients: In a large bowl, whisk together the melted butter, oil, brown sugar, eggs, sourdough discard, mashed bananas, and vanilla extract until smooth.
• Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Add this mixture to the wet ingredients and stir until just combined. Fold in pecans if desired.
• Bake: Pour the batter into a greased loaf pan. Bake for 55–60 minutes, covering with foil at the 30-minute mark if necessary. It is done when a toothpick comes out with a few moist crumbs.
• Cool: Let the bread cool in the pan on a wire rack for 1 hour before removing and serving.

Storage

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps well for up to 1 week.
• Freezer: Wrap tightly in cling wrap or slice and put into ziplock bags and freeze for up to 3 months. Thaw at room temperature before serving.

Feed Your Sourdough Starter

• Timing: Feed your starter the night before (if baking in the morning) or the morning of baking (if mixing dough in the evening).
• Use a 1:3:3 ratio (starter:water:flour) in cooler environments (below 21°C/70°F), or a 1:4:4 ratio in warmer environments (25–27°C/77–81°F).
• Let the starter ferment at room temperature until doubles (preferably triples) in size, is bubbly, and passes the float test (a spoonful of starter floats in water).

Mix the Dough

• In a large mixing bowl or the bowl of a stand mixer, combine the following:
• Flour, water, milk, sugar, and salt.
• Add 80 g of the active sourdough starter.
• Mix until no dry spots remain. The dough will be slightly sticky but cohesive.
• Cover the bowl with plastic wrap or a damp cloth and let it rest for 20 minutes to allow the flour to hydrate (autolyse phase).

Knead the Dough

• Knead the dough briefly to smooth out its texture.
• By Stand Mixer: Use the dough hook and knead on low speed for 2 minutes.
• By Hand: Knead on a clean surface for about 4 minutes, until the dough becomes stronger and smooth.

Incorporate the Butter

• Gradually add the softened butter:
• By Stand Mixer: Add small cubes of butter, one at a time, while mixing on low speed. Ensure each cube is fully incorporated before adding the next.
• By Hand: Spread a portion of the butter onto the dough and knead it in completely. Repeat until all butter is incorporated.
• Knead for about 10 minutes (stand mixer or by hand) until the dough becomes smooth, elastic, and passes the windowpane test.

Bulk Fermentation (First Rise)

• Lightly oil the dough and place it back into the bowl. Cover with plastic wrap or a damp cloth.
• Allow the dough to ferment:
• Overnight in the fridge for better flavour, or
• 4-6 hours at room temperature, until doubled in size and puffy.
• To test readiness, press your finger into the dough. If the indentation springs back slowly and partially, it’s ready.

Shape the Buns

• Turn the dough onto a clean, lightly floured surface.
• Gently flatten it into a rectangle to release large air pockets.
• Divide the dough into 8 equal portions (approximately 100g each).

Shape each bun:

• Stretch and fold the edges toward the centre to form a taut surface.
• Flip the dough so the smooth side faces up, then rotate and tighten the surface by cupping your hand around the dough and pulling it towards you on the counter. Here is a video showing this.
• Place shaped buns on a lined baking tray, leaving at least 1 inch of space between them.

Second Rise (Proofing)

• Cover the buns loosely with lightly oiled plastic wrap to prevent sticking.
• Let them rise at room temperature for 1-4 hours, or until doubled in size.
• Perform the poke test: Press a finger gently into a bun. If the indentation springs back slowly and partially, they’re ready.

Preheat and Egg Wash

• Preheat your oven to:
• 180°C (356°F) with fan, or
• 190°C (375°F) without fan.
• Whisk together 1 egg and 1 tablespoon of milk for the egg wash.
• Brush the egg wash gently over the tops of the buns. Sprinkle with sesame seeds, if desired.

Bake

• Bake the buns on the middle rack for 15–20 minutes, rotating the tray halfway through for even browning.
• The buns are done when they are golden brown and sound hollow when tapped on the bottom.
• Remove from the oven and transfer to a wire rack to cool completely before slicing or serving.

Serve or Store

• Enjoy the buns fresh on the same day or store them:
• In an airtight container/ butchers bag at room temperature for 2–3 days.
• Freeze for up to 3 months. Thaw and reheat before serving.