Add all the bread dough ingredients to the bread machine and let it run through the first rise. Since this is curry bread, add curry powder to the basic dough.

While the dough is rising, prepare the filling. Mash any large pieces of potato or carrot in your leftover curry with a spoon.

Lay out plastic wrap and divide the curry into 10 portions, shaping each into a ball (about 30 grams each if using 300 grams total).

Once you have 10 portions, chill them in the refrigerator. If the curry is too runny, add a little flour or cooked potato to thicken, and be sure to chill.

Remove the dough from the bread machine, divide into 10 pieces (about 55 grams each), and shape into balls. Let rest for 15 minutes. The dough will be slightly yellow and fragrant from the curry powder.

Shape the dough: Make 5 round pieces for baking and 5 oval pieces for frying. Flatten each piece and place a portion of curry (still wrapped) in the center.

Seal the edges tightly! Be careful not to get curry on the seams or edges, as this can cause them to burst during cooking.

For the fried curry bread, shape the dough into an oval, place the curry in the center, and seal as above.

Again, seal the edges well! Roll gently to smooth the shape (like making dumplings). Don’t worry too much about the shape—it can be adjusted when frying.

Place the sealed buns seam-side down on a baking sheet. Use your oven’s proofing function for the second rise. I proof at 95°F (35°C) for 30 minutes.

When the buns have doubled in size, the proofing is done. Adjust the time and temperature as needed for your kitchen and oven.

Preheat the oil to 350°F (180°C) and the oven to 375°F (190°C). Beat 1 egg with some milk. Prepare the panko breadcrumbs.

Dip each bun in the egg-milk mixture, then coat evenly with panko. Bake the round buns at 375°F (190°C) for 20 minutes.

Repeat the same process for the oval-shaped buns for frying. Shape them like footballs if you like.

Fry the curry bread in 350°F (180°C) oil, turning until golden brown. I use canola oil, but any neutral oil is fine!

Once golden brown and crispy, sprinkle with parsley if desired. Enjoy!

The baked curry bread comes out crispy and fluffy, too!

If you top the baked curry bread with fukujinzuke pickles before baking, they’ll burn, so be careful! Sometimes mistakes lead to new discoveries!

Enjoy the freshly fried curry bread—crispy outside, melty hot curry inside, and fluffy, curry-scented bread.

You can also fry the round-shaped buns if you prefer. You can use this method for other fillings like pirozhki or shrimp chili, too!

Quick variation: Sprinkle curry powder on fish sausage and fry it! It’s easy, tasty, and budget-friendly—highly recommended.