Sourdough Curry Mee Buns with Coconut Flakes

**Prepare the Dough:** In a large bowl, combine the sourdough discard, flour, sugar, and salt. Mix well. Gradually add the milk and mix until a shaggy dough forms.

**Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.

**Incorporate Butter:** Add the softened butter to the dough and knead for another 5 minutes, until the butter is fully incorporated and the dough is smooth and slightly tacky.

**First Proof:** Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

**Prepare the Curry Mee Filling:** While the dough is rising, heat the cooking oil in a pot or wok over medium heat. Add the Curry Mee paste and fry for 2-3 minutes, until fragrant. The aroma should be spicy and inviting.

**Add Broth and Tofu:** Pour in the chicken broth and bring to a simmer. Add the diced tofu and fish cake. Simmer for 5 minutes to allow the tofu to absorb the flavors.

**Final Touches for Filling:** Add bean sprouts, dried shrimp, and coconut milk. Stir well and simmer for another 2 minutes. Remove from heat and let cool slightly.

**Shape the Buns:** Punch down the risen dough and divide it into 6 equal portions. Roll each portion into a ball. Flatten each ball into a circle about 4 inches in diameter.

**Fill the Buns:** Place about 2-3 tablespoons of the cooled Curry Mee filling in the center of each dough circle. Gently gather the edges of the dough and pinch them together to seal the filling inside. Ensure it is tightly sealed. Place each filled bun, seam-side down, on a baking sheet lined with parchment paper.

**Second Proof:** Cover the filled buns with a clean kitchen towel and let them rest for 30 minutes.

**Bake:** Preheat your oven to 180°C (350°F). Brush the tops of the buns with egg wash and sprinkle generously with toasted coconut flakes.

**Bake:** Bake for 20-25 minutes, or until the buns are golden brown and the filling is heated through. The aroma of toasted coconut and Curry Mee will fill your kitchen.

**Cool and Serve:** Let the buns cool slightly on the baking sheet before serving. Enjoy them warm for the best flavor!