Description
Curry Bread, or Kare Pan, is a delicious Japanese breakfast treat featuring soft bread dough filled with rich, thick Japanese curry. These golden, crispy fried buns combine the comforting flavors of curry with a satisfying crunchy exterior, making them perfect for a hearty start to your day.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon instant yeast
- 2/3 cup warm milk
- 1 egg
- 2 tablespoons unsalted butter (softened)
- 1 tablespoon vegetable oil (for dough)
Filling and Coating
- 1 cup Japanese-style curry (thick, cooled)
- 1/2 cup panko breadcrumbs
- 1 egg (beaten, for coating)
- Vegetable oil for frying
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour, sugar, salt, and instant yeast. Add warm milk, 1 egg, and softened butter. Stir and knead until a soft dough forms, then continue kneading for 8–10 minutes until smooth and elastic.
- Let the Dough Rise: Cover the dough with a damp cloth and let it rest in a warm spot for about 1 hour, or until the dough doubles in size.
- Prepare the Curry Filling: Make sure your Japanese-style curry is thick and cooled so it holds shape when filled. Avoid runny curry to prevent leakage during frying.
- Shape the Buns: Divide the risen dough into 6 equal portions. Flatten each piece into a circle. Spoon about 1 1/2 tablespoons of the curry filling into the center of each circle. Pinch the edges together tightly to seal the filling completely inside.
- Rest the Filled Buns: Let the shaped buns rest for 10 minutes to relax the dough and slightly rise.
- Coat the Buns: Roll each bun gently to shape it nicely. Dip each bun into the beaten egg, then coat thoroughly with panko breadcrumbs for a crispy crust.
- Fry the Curry Buns: Heat vegetable oil in a deep pan to 340°F (170°C). Fry 2–3 buns at a time, cooking each side for 2–3 minutes until golden brown and crisp.
- Drain and Serve: Remove the fried buns with a slotted spoon and place them on paper towels to drain excess oil. Serve warm for the best taste and texture.
Notes
- Use authentic Japanese curry roux for the best flavor.
- Ensure the curry filling is thick enough to hold shape and not leak during frying.
- Curry bread can be frozen after frying and reheated in an oven or air fryer for convenience.
