Japanese Curry Pan (Fried Curry Bread)

Ingredients

• •4 cups all-purpose flour
• •2 tsp instant yeast
• •2 tbsp granulated sugar
• •1 tsp salt
• •1 1/4 cups whole milk, warm
• •3 tbsp unsalted butter, softened
• •3 oz Japanese curry roux
• •1 medium potato, finely diced
• •1 carrot, finely diced
• •1/2 medium yellow onion, finely diced
• •2 cups water
• •2 cups panko breadcrumbs
• •1 egg, beaten
• •5 cups vegetable oil for frying

Directions

1. 1Mix flour, yeast, sugar, salt, milk, and butter into a soft dough and rise for 60 minutes.
2. 2Simmer potato, carrot, onion, water, and Japanese curry roux until very thick, then cool completely.
3. 3Divide dough into eight rounds and enclose a spoonful of cold curry inside each.
4. 4Seal the buns firmly, dip in beaten egg, and coat with panko.
5. 5Proof for 15 minutes, then fry at 340°F (170°C) for 4–5 minutes until deep golden.
6. 6Drain well and cool slightly before serving.

💡 The curry must be thicker than table curry and fully cold so it stays sealed inside the bread.

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