Ready a bowl, add the flour, fast yeast, granulated sugar and use your hand or a dough cutter mix it well, this is dry ingredient. Ready another bowl add the milk and the beaten egg into the bowl mix it well, this is wet ingredient. Next add the wet ingredient into dry ingredient bowl and mix well with your hand or bread cutter, until there is no any dry flour.
Turn the dough out onto the work surface, and start to knead it for 10 to 15 minutes or until the gluten has formed. If the dough sticks on the surface or your hand , use the bread cutter clean it and gather the dough together and continue to knead it. You also can pick the dough up and gently slap it on the work surface and fold it, then turn 90°and repeat same process until the gluten has formed.
Check the dough, use bread cutter cut a small piece of dough and spread it very thin as picture 3, if you can see your finger though the dough( the dough don't need look very smooth), it means it is ready to add the butter. Spread the dough and add the butter.
Spread the butter on the dough and cover it with the dough, then start to knead it again, it will become sticky and spread on the work surface, use the bread cutter gather it together and continue to knead it.
Once the dough has gathered together, you can pick the dough up and gently slap it on the work surface and fold it, then turn 90°and repeat same process until the gluten has formed and the dough become smooth.
Using the bread cutter, cut a small piece of dough and spread it very thin as picture 2, if you can see your finger though the dough and it doesn't break, this means the gluten is ready. Next roll it into a ball and put it into a bowl and cover with wrap or wet towel to prevent the dough from drying out. Put it in a warm place to do the first rest for 30 to 60 minute or until it doubles in size.
Finger test to check if the dough has rested enough (See Notes). If the dough has rested enough, turn it out onto the work surface (if the dough is sticky, dust the flour on the surface). Use your fingers gentle push the air out and divide into 6 equal pieces.
Shape each piece in to a small ball, use the outside edge of your hand to roll the dough in the other hand. This should stretch the top and give it a smooth look. Then at the bottom you want to pinch the dough together to seal the ball. Allow to rest for 15 minutes, cover with wrap or wet towel.
While the dough is resting, beat the egg for later. Add the oil into bread crumbs and mix well this wIll give it flavour and nice baking colour. Also divide the curry into six.
Dust your work surface with a little flour, spread out each ball and push the air out gently, then roll it into elliptical shape with your roll pin.
Next add the curry into the dough then fold it and pinch the dough together then shape it into oblong and make the ends pointy.
Dip the dough into the beaten egg, then cover with the bread crumbs and, put it on the baking tray. Leave it to do a second rest for 30 to 60 minutes or 1.5 size or doubles in size.
To Bake: 10 minutes before the dough is ready, preheat the oven 230°C, once dough is ready put the dough into the oven and reduce to 210°C. Bake for 15 to 20 minutes or until bread becomes golden brown. To Fry: Ready a pan and add oil, with a medium heat and bring it to 160°C, then add the curry bread and fry it until it becomes golden brown, if you feel heat is too hot turn it down a little bit. Enjoy your meal :)