Curry Bread

Japan has many interesting breads. One of them, curry pan, is not vegetarian if you buy it at the store. However, I really like Japanese curry, so I decided to adapt a recipe to make it vegetarian. It is also normally deep fried, but I bake mine.

Curry Pan


Curry Pan
Makes 12 rolls

For the dough:
300 g flour
1 1/3 tsp yeast
2 tbs sugar
1 egg
140 ml water
2/3 tsp salt
30 g butter

For the filling:
150 g shredded potatoes
2 small or 1 large onion, minced
1 tablespoon each minced ginger and garlic
40 g of curry roux blocks (I use Golden Curry Medium Hot)
1 teaspoon of S&B Curry powder
2 teaspoons mirin
2 teaspoons soy sauce
2 tablespoons water
oil, to cook

For shaping:
1 beaten egg, for brushing
panko bread crumbs, for dusting each bun
cooking spray

First, get the dough together.

Mix the flour, yeast, salt, and sugar together. Add the egg and mix. Add the water and mix. Finally, add the butter and mix. Knead the dough until smooth and elastic. Cover and let rise for 30 minutes.

While that’s rising, heat the oil in a skillet. Add the vegetables and cook until softened and slightly browned. Add the seasonings. Cook until the mixture is no longer wet. Let cool.

Divide the dough into 12 balls, cover, and let rest for 10 minutes.

Flatten the dough into circles, and fill each roll with curry mixture. Pinch the bread shut around the mixture, and place seam side down on a baking sheet covered with a Sil-Pat or parchment paper. Cover and let rise for 30 minutes. Preheat the oven to 350 F while you are waiting for the second rise.

Brush each roll with egg, and sprinkle with a generous amount of panko. Spray with vegetable oil. Bake for 8-12 minutes. These are best enjoyed warm.

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Categories: Bread, Slow Food | Leave a comment

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