Description
Curry Bread is a popular Japanese savory snack featuring a soft, fluffy bread dough filled with rich and flavorful Japanese curry filling. The bread dough is made from a blend of bread and cake flours for the perfect texture, filled with a hearty mix of potatoes, carrots, onions, and ground beef simmered in a thick curry roux. The filled dough balls are coated in breadcrumbs and deep-fried until golden and crispy on the outside, delivering a delicious contrast to the warm, spicy curry inside. This recipe is perfect for anyone craving savory comfort food with a delightful crunch.
Ingredients
Scale
Bread Dough
- 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
Curry Filling
- 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
For Coating & Frying
- 1 egg, beaten
- 1 1/2 cups panko/breadcrumbs
- Vegetable oil for deep frying
Instructions
- Prepare Bread Dough: In a large bowl, whisk together bread flour, cake flour, and salt. In a separate bowl, mix warm milk, unsalted butter, granulated sugar, and instant yeast until the butter and sugar have melted completely. Add the milk mixture and one egg to the flour mixture and stir until a dough forms. Knead the dough by hand for 10-12 minutes, or using a dough hook in a stand mixer for 8-10 minutes, until smooth, elastic, and soft.
- First Proof: Shape the dough into a ball and place it in a lightly oiled large bowl. Cover with a clean kitchen towel and let it rest in a warm place for 60 to 90 minutes until doubled in size.
- Make Curry Filling: While the dough rises, heat vegetable oil in a frying pan over medium-high heat. Add diced onion and cook until softened. Add diced potatoes and carrots; cook for about 5 minutes until tender. Add ground beef and break it up using a wooden spoon; cook until browned, approximately 5 minutes. Stir in soy sauce, ketchup, and crumble in the Japanese curry roux cubes. Pour in water mixed with cornstarch to create a slurry, stir the mixture until thickened. Remove from heat and set aside to cool.
- Shape Dough and Fill: After the dough has doubled, punch it down and transfer to a lightly floured surface. Knead gently to release gas. Weigh the dough and filling, then divide each into 16 equal portions. Roll dough portions into smooth balls. Flatten each ball to about 10 cm (4 inches) in diameter. Place a portion of the curry filling in the center, lift the edges, and pinch to seal tightly.
- Coat Dough Balls: Prepare two shallow dishes—one with beaten egg and the other with panko breadcrumbs. Dip each filled dough ball into the egg, then coat thoroughly with breadcrumbs. Place each coated ball on a large baking pan. Cover with a kitchen towel and let rest for 20-30 minutes until slightly puffed.
- Deep Fry Curry Bread: Heat vegetable oil in a deep pan or fryer to 350°F (180°C). Fry the breaded dough balls in batches, turning occasionally to ensure even golden brown color, for about 4-5 minutes. Remove and drain on a wire rack or paper towels. Serve warm for the best taste and texture.
Notes
- Make sure the milk is warm, not hot, to properly activate the yeast without killing it.
- The fillings should be cooled before filling the dough to prevent yeast from being killed and dough melting.
- You can substitute ground beef with ground pork or a mixture of both for different flavor profiles.
- Maintain oil temperature carefully during frying to avoid greasy or undercooked bread.
- Store any leftovers wrapped airtight and reheat in an oven or air fryer to maintain the crust’s crispness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Frying
- Cuisine: Japanese
Keywords: Japanese curry bread, Kare Pan, deep-fried bread, curry filled bread, savory Japanese snack
