(Serves )
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Warm the milk and water to a temperature just above luke warm and put it into the bowl of a stand mixer, add the sugar. Sprinkle the yeast on top and leave for 5 to 10 minutes until the yeast goes frothy.
Melt the butter (it should be warm not hot) and add it to the bowl along with 1 tspn of salt and the flour.
Knead, using the dough hook for approximately 15 minutes until a soft dough forms. You may need to add a few more spoons of flour if it is too wet but don't add too much.
Cover with a cloth and leave to double in size.
Meanwhile finely chop the onions and fry in 1 Tbsp of oil until soft, add the minced meat and fry until browned and the meat is dry.
Remove from the heat and add 1 tspn of salt, half a tspn of pepper and the paprika flakes.
Add the chopped parsley and leave to cool.
Turn the dough onto a floured board and divide into 24 portions and cover with the cloth. Dust a tray with flour ready to put the filled buns onto.
Using your fingers press each portion to a round about 8 cm in diameter and put 2 teaspoons of the filling in. Enclose the dough around the filling and pinch well to seal, form the bun into an egg shape and place onto the prepared tray.
Continue until all of the ingredients are used.
Heat some oil in a wok or deep fryer and fry one of the buns, turning frequently, until it is deep golden brown. This is a test bun to make sure the temperature of the oil isn't too hot and that the bun cooks through completely. That is there is no raw dough and the filling is hot.
Cook the rest of the buns and place onto paper towels to cool, surprisingly the dough does not absorb vast amounts of oil as the dough is not proved a second time.
Although these buns are best eaten warm and fresh they are great to take on picnics.
You can make smaller buns which would be easier to fry but a little more difficult to fill.