Curry Bread Recipe

Introduction

Curry Bread is a delightful Japanese treat combining soft, fluffy bread with a rich and savory curry filling. Deep-fried to golden perfection, these pockets of flavor make a satisfying snack or meal. Perfect for those who love a fusion of comforting bread and spicy curry.

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

1. Step 1: In a large bowl, stir together the bread flour, cake flour, and salt. Set aside.
2. Step 2: In a medium bowl, combine warm milk, butter, sugar, and yeast until the butter and sugar are fully melted.
3. Step 3: Pour the milk mixture and egg into the flour mixture. Stir together until a dough forms.
4. Step 4: Knead the dough by hand or with a dough hook until smooth, elastic, and soft—about 10-12 minutes by hand or 8-10 minutes with a stand mixer.
5. Step 5: Shape the dough into a ball and place it in a lightly oiled large bowl. Cover with a clean kitchen towel and let it rise in a warm place until doubled in size, about 60-90 minutes.
6. Step 6: While the dough rises, prepare the curry filling. Heat vegetable oil in a frying pan over medium-high heat. Add chopped onion and cook until softened.
7. Step 7: Add diced potatoes and carrot, cooking for about 5 minutes until tender.
8. Step 8: Add ground beef, breaking it into small pieces. Cook until browned, about 5 minutes.
9. Step 9: Stir in soy sauce, ketchup, and the curry roux cubes, breaking the roux into small pieces with a spoon.
10. Step 10: Mix water and cornstarch to make a slurry. Pour into the pan and stir until the mixture thickens. Remove from heat and set aside to cool.
11. Step 11: After the dough has doubled, punch it down and transfer it to a lightly floured surface. Knead gently to release gas.
12. Step 12: Weigh and divide the dough and filling into 16 equal portions. Roll each dough portion into a ball, creating a smooth surface by pinching the edges at the bottom.
13. Step 13: Roll each dough ball into a round about 10 cm (4 inches) across. Flatten the edges slightly to avoid thick seams.
14. Step 14: Place a portion of the curry filling in the center of each round. Gather the edges and pinch tightly to seal completely.
15. Step 15: Prepare two shallow dishes with beaten egg and panko breadcrumbs. Dip each filled dough ball into the egg, then coat with breadcrumbs, pressing gently to adhere.
16. Step 16: Place the breaded dough on a large baking pan. Cover with a towel and let rest in a warm place until puffy, about 20-30 minutes.
17. Step 17: Heat oil to 350°F (180°C) in a deep fryer or large pot. Fry the curry bread in batches, turning frequently, until golden brown, about 4-5 minutes.
18. Step 18: Drain the fried bread on a wire rack or paper towels. Serve warm and enjoy.

Tips & Variations

• Use a kitchen scale to portion dough and filling evenly for consistent results.
• For a milder curry, reduce the amount of curry roux or use a mild variety.
• Try adding small diced vegetables like peas or corn into the filling for extra texture.
• If you prefer baking over frying, brush the bread with egg wash and bake at 375°F (190°C) until golden, about 15-20 minutes.

Storage

Store leftover curry bread in an airtight container at room temperature for up to 2 days. To keep longer, freeze individually wrapped pieces for up to 1 month. Reheat in a toaster oven or oven at 350°F (175°C) until warmed through and crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular curry powder instead of Japanese curry roux?

While regular curry powder can work, Japanese curry roux provides the distinctive rich and slightly sweet flavor essential to curry bread. If substituting, adjust seasoning and thicken the filling as needed for similar texture.

What type of oil is best for deep frying curry bread?

Vegetable oil, canola oil, or peanut oil are good choices due to their high smoke points and neutral flavor, ensuring crispy, golden bread without imparting unwanted tastes.

Curry Bread Recipe

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Curry Bread is a delicious Japanese-inspired fried bread stuffed with a savory homemade curry filling. This recipe combines a soft, slightly sweet dough with a flavorful blend of ground beef, potatoes, carrots, and a rich curry roux, all encased in a crispy breadcrumb coating. Perfect as a snack or a comforting meal, these golden curry breads are crispy on the outside and soft on the inside, offering a delightful combination of textures and flavors.

• Author: lina
• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 10 minutes
• Yield: 16 servings 1x
• Category: Snack
• Method: Frying
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

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, peeled and diced
• 3 potatoes, peeled and diced
• 0.3 lbs (approx. 135 grams) ground beef
• 1 tbsp soy sauce
• 1 tbsp ketchup
• 3 cubes Japanese curry roux
• 1 cup water
• 1 tbsp cornstarch

Assembly and Frying

• 1 egg, beaten (for egg wash)
• 1 1/2 cups panko breadcrumbs
• Oil for deep frying (enough to reach 350°F / 180°C)

Instructions

1. Prepare Bread Dough: In a large bowl, combine 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 fully melt. Add the milk mixture and one egg into the flour mixture and stir until a dough forms. Knead the dough by hand for 10-12 minutes or with a stand mixer dough hook for 8-10 minutes until smooth, elastic, and soft.
2. First Proof: Shape the dough into a ball and place it in a large bowl lightly greased with oil. Cover with a clean kitchen towel and let it rise at a warm temperature until doubled in size, about 60-90 minutes.
3. 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 and cook for approximately 5 minutes until tender. Add ground beef and cook for another 5 minutes, breaking the meat into small pieces until browned.
4. Add Flavorings: Stir in soy sauce, ketchup, and break the Japanese curry roux cubes into the pan. Mix well to combine.
5. Thicken Filling: In a small bowl, mix the cornstarch with water to create a slurry. Pour it into the pan and stir until the filling thickens. Remove from heat and set aside to cool slightly.
6. Shape Dough Balls: Once the dough has doubled, punch it down to release gas and transfer to a lightly floured surface. Weigh the dough and curry filling then divide each into 16 equal portions. Roll each dough piece into a smooth ball.
7. Fill the Dough: Roll each dough ball into a 10 cm (4-inch) round, slightly thinning the edges. Place a portion of the curry filling in the center, then carefully fold and pinch the edges to seal the filling inside.
8. Bread the Filled Dough: Prepare two shallow dishes—one with beaten egg and one with panko breadcrumbs. Dip each filled dough ball into the beaten egg, then coat evenly with the breadcrumbs. Set them aside on a large baking pan.
9. Second Proof: Cover the breaded curry breads with a clean kitchen towel and let them rest at a warm place for 20-30 minutes, until they puff up slightly.
10. Deep Fry: Heat oil in a deep fryer or deep pan to 350°F (180°C). Fry the curry breads in batches, turning frequently, for 4-5 minutes or until golden brown and crisp. Remove and drain on a wire rack or paper towels.
11. Serve: Allow to cool slightly and serve the curry breads warm for the best flavor and texture.

Notes

• Make sure the oil is at the correct temperature (350°F/180°C) to ensure a crispy crust without absorbing too much oil.
• You can substitute Japanese curry roux with another mild curry paste if preferred, but the flavor profile will differ slightly.
• Ensure the dough is well kneaded to develop gluten, which gives the bread structure and chewiness.
• Resting the bread after breading allows the coating to adhere better during frying.
• Leftover curry bread can be reheated in an oven or air fryer to maintain crispiness.

Keywords: Curry Bread, Japanese Curry Bread, Fried Curry Bread, Homemade Curry Bread, Japanese Snack, Deep Fried Bread, Curry Filling Bread