How to make a curry bun?

Well the I am not for sure if we are talking about the same Curry Bun because they have different types.I know of some with meat and beef as well, but since you didn't say anything about meat I guess that is not the type that you are looking for. This is a receipt that I have and I really hope this is what you are looking for. Curried Beef Filling (recipe below) 1 package (1/4 ounce/6 g) active dry yeast 1/4 cup lukewarm water 3 cups bread flour 2 tablespoons sugar 1 teaspoon salt 2 tablespoons unsalted butter, melted and cooled slightly Vegetable oil, for deep-frying 1 cup all-purpose flour 4 large eggs, beaten 2 cups Japanese bread crumbs (panko) 1. Prepare the Curried Beef Filling and chill, as directed below. 2. To make the dough, sprinkle the yeast over the lukewarm water in a small bowl. Let stand for 5 minutes; then stir to dissolve the yeast. 3. In the bowl of a heavy-duty mixer, mix the flour, sugar, and salt. Add the butter and mix with the paddle attachment on low speed. Add the dissolved yeast and mix in enough cold water (about 1 cup) to make a soft dough that forms a ball on the paddle. Switch to the dough hook and knead on medium-low speed for 5 minutes. Transfer the dough to a lightly floured work surface and knead by hand until smooth and supple, about 2 minutes. (Alternately, beat the dough with a wooden spoon to mix as best you can, then turn out and knead by hand for 10 to 15 minutes.) 4. Place the ball of dough in a lightly oiled bowl and turn to coat the bowl with the oil. Cover tightly with plastic wrap and let stand in a warm place until doubled in volume, about 1 hour. 5. Punch down the dough and divide into 8 equal balls. Place the balls on a lightly oiled plate. Dust with flour, cover with plastic wrap, and refrigerate for another hour before rolling out. 6. Dust a baking sheet with flour. Working with 1 ball at a time, roll out the dough on a lightly floured work surface into a 6-inch (15 cm) round. Place 2 tablespoons of the cooled filling in the center of the round. Bring up two opposite sides of the dough to meet over the filling and pinch the seam closed to form an oval-shaped bun about 4 inches (10 cm) long. Be sure that the seam is well sealed. Place the bun seam side down on a floured baking sheet. Cover with plastic wrap while forming the remaining buns. 7. Heat the vegetable oil in a deep fryer, or at least 2 inches of oil in a large deep saucepan, to 365 degrees F (185 degrees C). Place the flour, beaten eggs, and panko in separate shallow dishes. Roll the buns in the flour, then dip in the egg, and finally in the panko to coat. 8. Add half the buns to the hot oil and fry, turning occasionally, until they are a deep golden brown, about 4 minutes. (After about 1 minute, spike 5 or 6 holes in each bun with a skewer to prevent them from exploding.) Do not undercook, or the dough will be soggy. Using a slotted spoon, remove the buns to a wire rack set over a baking sheet to drain. Fry the remaining buns in the same fashion. Serve the Curry Pan warm or at room temperature.