Description
Curry Bread, also known as Kare Pan, is a delightful Japanese breakfast treat featuring a soft dough filled with rich, thick Japanese curry, coated in crispy panko breadcrumbs, and deep-fried to golden perfection. This recipe results in a warm, savory, and comforting breakfast that’s perfect for curry lovers seeking a unique and satisfying start to their day.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 3 tablespoons unsalted butter, softened
- 3/4 cup warm milk
- 1 large egg
Filling & Coating
- 2 cups prepared Japanese curry, cooled and thickened
- 1 tablespoon vegetable oil
- 1 cup panko breadcrumbs
- Oil for frying
Instructions
- Prepare the Dough: In a mixing bowl, combine the flour, sugar, salt, and instant yeast. Add the softened butter, warm milk, and egg, then mix until a soft dough forms. Knead the dough for about 8 minutes or until smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour or until doubled in size.
- Portion the Curry Filling: Divide the cooled and thickened Japanese curry into 8 small portions and set aside.
- Shape the Dough Balls: Punch down the risen dough and divide it into 8 equal pieces. Flatten each piece into a circle.
- Fill and Seal: Place one portion of curry in the center of each dough circle. Pinch the dough closed tightly to seal the filling inside completely, ensuring no gaps.
- Coat with Oil and Breadcrumbs: Brush each filled dough ball lightly with vegetable oil, then roll it in panko breadcrumbs to coat thoroughly.
- Heat Oil for Frying: In a deep pot, heat oil to 350°F (175°C), ensuring there is enough oil for deep frying.
- Fry the Curry Breads: Fry the stuffed dough balls in batches for 3 to 4 minutes per side or until they turn golden brown and crisp.
- Drain and Cool: Transfer the fried curry breads to a wire rack to drain excess oil and cool slightly before serving to enhance their crispness and flavor.
Notes
- Ensure the Japanese curry filling is thick to prevent leaking during frying.
- For a lighter version, you can bake the curry breads at 375°F (190°C) for 18 to 20 minutes instead of frying.
- Leftover curry breads are best reheated in an air fryer to restore their crispiness.
