Name: Curry Bread Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 2 h 30 min
Cuisine: Japanese
Ingredients: 2 1/4 cups bread flour; 3/4 cup cake flour; 1 tsp salt; 1 cup warm milk; 3 tbsp unsalted butter; 3 tbsp granulated sugar; 2 tsp instant yeast; 1 egg; Oil for greasing bowl; 2 tbsp vegetable oil; 1 onion, diced; 1 carrot, diced; 3 potatoes, diced; 0.3 lbs ground beef; 1 tbsp soy sauce; 1 tbsp ketchup; 3 cubes Japanese curry roux; 1 cup water; 1 tbsp cornstarch; 1 egg, beaten; 1 1/2 cups panko/breadcrumbs; Vegetable oil for deep frying

Ingredients

2 1/4 cups bread flour

3/4 cup cake flour

1 tsp salt

1 cup warm milk

3 tbsp unsalted butter

3 tbsp granulated sugar

2 tsp instant yeast

1 egg

Oil for frying

2 tbsp vegetable oil

1 onion

1 carrot

3 potatoes

0.3 lbs ground beef

1 tbsp soy sauce

1 tbsp ketchup

3 cubes Japanese curry roux

1 cup water

1 tbsp cornstarch

1 egg (beaten, for coating)

1 1/2 cups panko/breadcrumbs

Instructions

Step 1: In a large bowl, combine bread flour, cake flour, and salt. Set aside.

Step 2: In a medium bowl, mix warm milk, butter, sugar, and yeast until butter and sugar melt completely.

Step 3: Pour the milk mixture and 1 egg into the flour mixture. Stir until a dough forms.

Step 4: Knead the dough by hand for 10–12 minutes or with a stand mixer for 8–10 minutes until smooth, elastic, and soft.

Step 5: Shape the dough into a ball. Place it in a lightly oiled large bowl, cover with a clean towel, and let it rise in a warm spot for 60–90 minutes until doubled in size.

Step 6: While the dough rises, heat vegetable oil in a frying pan over medium-high heat. Add chopped onion and cook until softened.

Step 7: Add diced potatoes and carrots to the pan. Cook for about 5 minutes until tender.

Step 8: Add ground beef, breaking it into small pieces. Cook for 5 minutes until browned.

Step 9: Stir in soy sauce, ketchup, and curry roux cubes, breaking the roux into small pieces with a wooden spoon.

Step 10: Mix cornstarch with water to make a slurry. Pour into the pan, stirring until the mixture thickens. Remove from heat and set aside.

Step 11: After the dough has doubled, punch it down and transfer to a lightly floured surface. Knead gently to release gas.

Step 12: Weigh the dough and curry filling, divide each into 16 equal portions.

Step 13: Roll each dough portion into a ball and create a smooth surface by pulling edges underneath and pinching them closed.

Step 14: Roll each ball into a round about 10 cm (4 inches) across. Flatten edges slightly so seams won’t be too thick.

Step 15: Place a portion of curry filling in the center of each dough round. Fold edges over to enclose the filling and pinch seams tightly to seal.

Step 16: Prepare two shallow dishes with beaten egg and panko breadcrumbs. Dip each filled dough ball in egg, then coat with breadcrumbs, pressing gently to adhere.

Step 17: Place the breaded dough balls on a baking pan. Cover with a clean towel and let rest in a warm place until slightly puffed, about 20–30 minutes.

Step 18: Heat oil in a deep fryer or large pot to 350°F (180°C). Fry curry bread in batches, turning frequently, until golden brown—about 4–5 minutes.

Step 19: Remove fried bread and drain on a wire rack or paper towels. Serve warm.

Tips & Variations

Use leftover curry or homemade curry for the filling to save time.

For a lighter version, bake the curry bread at 375°F (190°C) for 20 minutes instead of frying.

Add finely chopped vegetables like peas or corn to the filling for extra texture.

Make sure to seal the dough seams well to prevent filling from leaking out during frying.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and filling.

What type of curry roux should I use?

Use Japanese curry roux blocks for authentic flavor, available in most Asian grocery stores or online. Mild, medium, or hot varieties all work well depending on your spice preference.