Curry bread

A proved bread roll filled with cold set curry, crumbed in panko and deep-fried.

Egg. Not known. This site has not classified “400 g thick Japanese curry, cold”, so it cannot say whether the dish is vegetarian or vegan.

Ingredients

dough

• 350 g strong flour
• 30 g caster sugar
• 5 g instant yeast
• 1 teaspoon salt
• 1 egg
• 160 ml milk
• 30 g butter, soft

to finish

• 400 g thick Japanese curry, cold
• 1 egg, beaten
• 150 g panko
• oil, for deep frying

Method

1. THE CURRY MUST BE COLD AND SET SOLID. Make it the day before and refrigerate it until it holds its shape on a spoon like cold stew. Warm or loose curry melts the dough from inside, finds the seam, and bursts into the fryer -- which is both a ruined roll and dangerous.
2. Reduce leftover curry hard and chill it overnight if it is at all loose.
3. A BREAD DOUGH THAT IS THEN FRIED, which is the odd part. It is proved twice like any roll and never sees an oven.
4. Knead 10 minutes, butter in once the gluten is developed, 5 minutes more. Prove 1 hour until doubled.
5. Divide into 10 and rest 15 minutes, or the dough springs back and will not hold filling.
6. Roll each into an oval, a spoonful of cold curry in the middle, and SEAL THE SEAM IN TWO STAGES -- pinch it shut, then roll the sealed edge over on itself and pinch again. A single pinch opens in the oil.
7. Seam down, egg wash, then panko pressed on firmly.
8. SECOND PROVE ONLY 30 MINUTES, shorter than for a baked roll. Over-proved dough collapses in hot oil and absorbs it.
9. Fry at 170C, seam side DOWN first, 3 minutes, then turn, 2 to 3 minutes. Lower than normal frying because the dough needs to cook through.
10. Two at a time. Drain on a rack and rest 5 minutes -- the filling is molten and will burn a mouth straight out.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Japan · All recipes