Karé Pan, Japanese curry-filled bread

August 8, 2025

Ingredients

Bread dough

150g of T65 wheat flour
3g instant dry yeast
15g of sugar
3g of salt
15g olive oil or vegetable oil
80g of water

Trim

200g Japanese curry - To make shaping easier, crush the ingredients as much as possible. If the mixture lacks consistency, add potatoes to obtain a firmer texture.

Breading

1 egg (for coating)
Panko breadcrumbs (in sufficient quantity)
Frying oil (in sufficient quantity)

Preparation

1.In a bowl, combine the instant dry yeast and sugar, then add warm water and mix well again. Let stand for about 10 minutes, until the surface begins to rise slightly.

2.Add the remaining flour, salt, and oil. Mix until a ball forms.

3.Transfer the dough to a work surface. Knead by hand until the dough is no longer sticky.

4.Return the dough to a bowl. Cover and rest until the dough doubles in size.

5.Divide the dough into 4 equal portions. Form into balls, then flatten into an oval shape.

6.Place the curry filling in the center of the ball. Close the dough tightly around the curry, pinching at the closure.

7.Cover with film and let stand for 15 minutes in a warm place.

8.Dip the buns in the beaten egg, then coat completely in panko breadcrumbs.

9.Heat the oil to 160–170°C.

10.Fry until golden brown, about 5 minutes.

11.Drain on paper towels to remove excess oil, then arrange the golden-brown curry pan on a plate. Enjoy hot, crispy on the outside and soft on the inside!

And there you have it, it's ready! Enjoy your meal!

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