Curry Bread Recipe

Activate yeast

Combine warm water (about 105–110°F / 40–43°C), sugar, and active dry yeast in a small bowl. Stir gently and let sit 5–8 minutes until foamy.

In the bowl of a stand mixer (or a large mixing bowl), whisk together 3 cups of the flour and the salt.

Add the foamy yeast mixture, softened butter, milk, and egg to the flour. Using the dough hook, mix on low until combined, then increase speed to medium and knead 6–8 minutes until a soft, slightly tacky, elastic dough forms. If dough is too sticky, add up to remaining 0.5 cup flour a tablespoon at a time.

Shape dough into a ball. Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60–75 minutes.

After rising, punch dough down gently to release air and turn onto a lightly floured surface. Divide into 8 equal pieces (about 75–85 g each). Cover with a cloth and let rest 10 minutes.

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add onion, carrot, and potato; sauté 4–5 minutes until beginning to soften.

Add garlic and ginger; cook 30 seconds until fragrant. Add ground meat and break up with a spoon. Cook until meat is browned and no longer pink, about 5–7 minutes.

Sprinkle the curry roux (or curry powder) over the mixture, stir to coat. Add 1/2 cup water or stock, soy sauce, salt, and pepper. Simmer gently, stirring, until sauce thickens and vegetables are tender, about 6–8 minutes. If using curry roux blocks, break into small pieces and melt fully.

Taste and adjust seasoning. The filling should be fairly thick and not watery—if it's too runny, simmer a few minutes longer. Remove from heat and let cool completely (important: warm filling will make dough soggy). You can refrigerate to speed cooling.

Prepare coating stations: shallow bowl with 1/2 cup flour, bowl with beaten egg, shallow plate with panko breadcrumbs seasoned with 1/4 tsp salt.

Working with one dough piece at a time, flatten a piece into a 4–5 inch disk on a lightly floured surface, pressing the edges thinner than the center.

Place about 2 tablespoons of cooled curry filling in the center of the disk (enough to form a small mound but not overstuff). Brush the edges with a little beaten egg to help seal.

Fold dough over the filling to form a half-moon or round pocket. Pinch and seal edges firmly, then gently roll/seal the seam under so the top is smooth. Make sure there are no holes.

Lightly dust the sealed bun with flour, then dredge in flour, dip into beaten egg, and coat thoroughly with panko breadcrumbs. Press breadcrumbs gently into surface so they adhere.

Repeat with remaining dough and filling. Place assembled, breaded buns on a tray and chill 15–20 minutes in the fridge to help them hold shape while frying.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). There should be about 1.5–2 inches (4–5 cm) of oil for shallow deep-frying. Fry 2–3 buns at a time (do not crowd) for 2.5–3.5 minutes per side until golden brown and cooked through. Use a slotted spoon to turn and remove buns; drain on paper towels. If you don't have a thermometer, test with one bun to adjust time; oil should sizzle but not smoke.

Serve warm. Optionally, drain on wire rack and serve with tonkatsu sauce or ketchup.