Print

Curry Bread Recipe

Print Recipe

★★★★

3.9 from 137 reviews

Curry Bread is a popular Japanese savory treat combining soft, fluffy bread dough filled with a rich and flavorful homemade Japanese curry. This recipe involves making a tender yeast dough, a hearty curry filling with ground beef and vegetables, and frying the bread to golden perfection. The result is a delightful mix of crispy exterior and savory curry center, perfect as a snack or meal.

Ingredients

Scale

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)

Curry Filling

  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 carrot, diced
  • 3 potatoes, peeled and diced
  • 0.3 lbs (about 135g) ground beef
  • 1 tbsp soy sauce
  • 1 tbsp ketchup
  • 3 cubes Japanese curry roux
  • 1 cup water
  • 1 tbsp cornstarch

Coating

  • 1 egg, beaten
  • 1 1/2 cups panko breadcrumbs

For Frying

  • Oil (vegetable or canola oil), enough for deep frying

Instructions

  1. Bread Dough: In a large bowl, combine bread flour, cake flour, and salt. In a separate bowl, mix warm milk, unsalted butter, sugar, and instant yeast until butter and sugar are fully melted. Add the milk mixture and 1 egg to the flour mixture, stirring until a dough forms. Knead by hand or with a dough hook until smooth and elastic, about 10-12 minutes by hand or 8-10 minutes with a mixer.
  2. First Rise: 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 spot for 60-90 minutes, or until doubled in size.
  3. Curry Filling: While the dough rises, heat vegetable oil in a frying pan over medium-high heat. Add chopped onion and sauté until soft. Add diced potatoes and carrot and cook for about 5 minutes until tender. Add ground beef and cook until browned, breaking it into small pieces.
  4. Season the Curry: Stir in soy sauce, ketchup, and break the Japanese curry roux cubes into the pan. Cook until roux melts. Mix water with cornstarch to form a slurry, then add it to the pan. Stir continuously until the curry thickens. Turn off heat and set aside to cool slightly.
  5. Assemble Buns: Once the dough has doubled, punch it down and transfer to a floured surface. Divide the dough and curry filling into 16 equal portions. Roll each dough portion into a ball, then flatten into a 4-inch round. Place a portion of curry filling in the center, fold the edges upward and pinch to seal tightly.
  6. Coat Buns: Prepare two shallow dishes—one with beaten egg and one with panko breadcrumbs. Dip each filled bun into the egg, then coat thoroughly with breadcrumbs. Place them on a baking tray.
  7. Second Rise: Cover the breaded buns with a clean kitchen towel and let them rest in a warm place for 20-30 minutes until slightly puffed.
  8. Deep Fry: Heat oil to 350°F (180°C) in a deep frying pan or fryer. Fry the buns in batches, turning gently, until golden brown and cooked through, about 4-5 minutes per batch. Drain on wire rack or paper towels.
  9. Serve: Allow to cool slightly and serve the curry bread warm for the best taste and texture.

Notes

  • Ensure the curry filling is thick so it doesn’t leak from the buns during frying.
  • The dough should be soft but not sticky; adjust flour quantity slightly if needed.
  • Use Japanese curry roux cubes for authentic flavor; mild or medium heat varieties work well.
  • Maintain oil temperature while frying to ensure even cooking and prevent sogginess.
  • Separated egg and breadcrumbs help achieve a crispy crust.
  • These buns can be reheated in an oven or air fryer for best texture retention.

Keywords: Japanese curry bread, kare pan, fried curry buns, savory bread, Japanese snack, homemade curry bread

Find it online: https://foodarohub.com/curry-bread-recipe/