Curry Bread Recipe

Introduction

Curry Bread is a delicious Japanese snack featuring soft, fluffy bread filled with savory curry and coated with crispy breadcrumbs. Perfect as a comforting treat, this recipe combines tender dough with a rich, flavorful curry filling.

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 (plus 1 additional egg for coating)
• Oil for frying
• 2 tbsp vegetable oil
• 1 onion, chopped
• 1 carrot, diced
• 3 potatoes, diced
• 0.3 lbs ground beef
• 1 tbsp soy sauce
• 1 tbsp ketchup
• 3 cubes Japanese curry roux
• 1 cup water
• 1 tbsp cornstarch
• 1 1/2 cups panko (breadcrumbs)

Instructions

1. Step 1: In a large bowl, mix together the bread flour, cake flour, and salt. Set aside.
2. Step 2: In a medium bowl, combine warm milk, unsalted butter, granulated sugar, and instant yeast. Stir until the butter and sugar are fully melted.
3. Step 3: Add the beaten egg to the milk mixture, then pour into the flour mixture. Stir until a dough forms.
4. Step 4: Knead the dough by hand for 10-12 minutes or with a stand mixer for 8-10 minutes until smooth, elastic, and soft.
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 spot for 60-90 minutes until doubled in size.
6. Step 6: While the dough rises, prepare the curry filling. Heat vegetable oil in a frying pan over medium-high heat. Add the chopped onion and cook until softened.
7. Step 7: Add diced potatoes and carrot. Cook for about 5 minutes until tender.
8. Step 8: Add ground beef and break it into small pieces with a wooden spoon. Cook for 5 minutes until browned.
9. Step 9: Stir in soy sauce, ketchup, and break up the curry roux cubes. Mix until roux dissolves.
10. Step 10: Combine water and cornstarch to make a slurry. Pour into the pan and stir until the curry thickens. Turn off heat and set aside.
11. Step 11: Once the dough has doubled, punch it down and transfer to a floured surface. Knead gently to remove air.
12. Step 12: Weigh the dough and curry filling, then divide each into 16 equal portions.
13. Step 13: Roll each dough portion into a ball, smoothing the surface by pinching the sides underneath.
14. Step 14: Flatten each dough ball into a 10 cm (4-inch) round. Place a portion of curry filling in the center, then gather and pinch the edges to seal completely.
15. Step 15: Set up two shallow dishes with beaten egg and panko breadcrumbs. Dip each stuffed dough ball into the egg, then coat thoroughly with breadcrumbs.
16. Step 16: Place the breaded dough pieces on a large baking pan. Cover with a towel and let them rest for 20-30 minutes until slightly puffed.
17. Step 17: Heat oil in a deep pan to 350°F (180°C). Fry the curry breads in batches, turning occasionally until golden brown, about 4-5 minutes.
18. Step 18: Remove fried breads and drain on a wire rack or paper towels. Serve warm for the best experience.

Tips & Variations

• Use a kitchen scale to evenly portion dough and filling for consistent size and cooking time.
• For a milder curry, reduce the amount of curry roux or use a mild variety.
• Try adding finely chopped vegetables like bell peppers or peas to the curry filling for extra texture.
• If you prefer baking over frying, brush the coated breads with oil and bake at 375°F (190°C) until golden, about 20 minutes.

Storage

Store leftover curry bread in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat by frying briefly or warming in a toaster oven to retain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough and filling in advance?

Yes, you can prepare the dough and curry filling a day ahead. Keep the dough refrigerated after the first rise and bring to room temperature before shaping. Store the filling in the fridge and reheat slightly before assembling.

What oil is best for frying curry bread?

Vegetable oil or canola oil are good choices for deep frying due to their neutral flavor and high smoke point. Make sure the oil temperature stays consistent around 350°F (180°C) for even cooking.

Curry Bread Recipe

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★★★★★

4.7 from 134 reviews

This delicious homemade Curry Bread recipe features a soft, fluffy bread dough filled with a savory Japanese-style curry made from ground beef, potatoes, carrots, and onions. The dough is coated in egg and panko breadcrumbs, then deep-fried to golden perfection, creating a crispy exterior with a flavorful, hearty filling inside. Perfect as a snack or meal, these curry breads are a beloved treat combining the richness of curry with the satisfying crunch of fried bread.

• Author: Daniel
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 40 minutes
• Yield: 16 pieces 1x
• Category: Snack
• Method: Frying
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

For the 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)

For the Curry Filling

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

For Assembly and Frying

• 1 egg, beaten (for egg wash)
• 1 1/2 cups panko breadcrumbs
• Oil for deep frying (enough to submerge breads, about 4 cups)

Instructions

1. Prepare Bread Dough: In a large bowl, mix together bread flour, cake flour, and salt until well combined. In a separate medium bowl, combine warm milk, unsalted butter, sugar, and instant yeast, stirring until the butter and sugar dissolve completely. Add the beaten egg and the milk mixture to the flour mixture, stirring until a dough forms.
2. Knead Dough: Knead the dough by hand for 10-12 minutes or using a stand mixer with a dough hook for 8-10 minutes until smooth, stretchy, and elastic but still soft. Form the dough into a ball.
3. First Proof: Lightly oil a large bowl and place the dough inside. Cover with a clean kitchen towel and let it rise in a warm place until doubled in size, approximately 60-90 minutes.
4. Make Curry Filling: While the dough rises, heat vegetable oil in a frying pan over medium-high heat. Add chopped onion and cook until softened. Add diced potatoes and carrot, cooking about 5 minutes until tender. Add ground beef and cook until browned, about 5 minutes, breaking it up with a wooden spoon. Stir in soy sauce, ketchup, and crumble in the Japanese curry roux cubes, stirring to melt and combine.
5. Thicken Curry: Mix cornstarch with water to form a slurry. Pour this into the pan, stirring until the curry thickens. Remove from heat and let cool.
6. Shape Dough: Once the dough has doubled, punch it down to release gas. Lightly flour a surface and knead briefly. Divide the dough and curry filling each into 16 equal portions using a kitchen scale for accuracy. Roll dough portions into balls with a smooth surface, pulling seams to the bottom.
7. Fill Dough Balls: Roll each dough ball into a 10 cm (4-inch) round. Thin the edges slightly. Place a portion of curry filling in the center, then wrap the dough edges around it, pinching tightly to seal completely.
8. Coat Breads: Prepare two shallow dishes: one with the beaten egg wash and the other with panko breadcrumbs. Dip each filled dough ball into the egg wash, then coat thoroughly in panko breadcrumbs. Place on a tray and cover.
9. Second Proof: Arrange the coated breads on a large baking pan, cover with a clean kitchen towel, and let them rest in a warm place for 20-30 minutes until puffed 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 occasionally, for about 4-5 minutes or until golden brown and crisp. Drain on a wire rack or paper towels.
11. Serve: Allow to cool slightly and serve warm for the best taste.

Notes

• Make sure the oil temperature is stable at 350°F to avoid oily or undercooked breads.
• You can substitute the ground beef with ground chicken or pork if preferred.
• The Japanese curry roux cubes provide authentic flavor but you can use other curry mixes suitable for thick stews.
• Ensure the dough is sealed tightly to prevent the filling from leaking during frying.
• Leftover curry bread can be reheated in an oven or air fryer to maintain crispiness.
• Allow the curry filling to cool before filling the dough to prevent dough overstretching or melting.

Keywords: curry bread, Japanese curry bread, kare pan, deep-fried bread, curry filled bread, homemade Japanese snacks