HB Fluffy and Crispy Curry Bread

Name: HB Fluffy and Crispy Curry Bread
Yield: Makes 12 pieces (or 6 large pieces as shown this time)
Ingredients: 2 cups bread flour (240g); 1/2 cup all-purpose flour (60g); 1 1/2 tablespoons unsalted butter or margarine (20g); 3/4 teaspoon salt (4g); 1 1/2 tablespoons sugar (20g); 3/4 cup plus 1 tablespoon milk (200g); 1 1/2 teaspoons dry yeast (5g); as needed Panko breadcrumbs,; as needed Curry for filling,; as needed Oil for frying,

おふみ♡ @cook_40114884

Use leftover curry to make fluffy curry bread! Can you see how soft it is in the photo? The dough is very easy to handle and works great for both sweet and savory breads. I wanted to make curry bread with delicious dough that doesn't just rely on the curry for flavor, so I created this slightly sweet, fluffy, and crispy curry bread that you can adapt for anything! It's also a great way to use up leftover curry. It's super fluffy! Thank you for making this recipe popular on 18’08’16!

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Ingredients

Makes 12 pieces (or 6 large pieces as shown this time)

2 cupsbread flour (240g)
1/2 cupall-purpose flour (60g)
1 1/2 tablespoonsunsalted butter or margarine (20g)
3/4 teaspoonsalt (4g)
1 1/2 tablespoonssugar (20g)
3/4 cupplus 1 tablespoon milk (200g)
1 1/2 teaspoonsdry yeast (5g)
as neededPanko breadcrumbs,
as neededCurry for filling,
as neededOil for frying,

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Steps

1

If your curry is runny, mash some boiled potatoes and mix them in. Divide the curry into portions and chill well in the refrigerator. Line a baking sheet with parchment paper.
2

Prepare plenty of panko breadcrumbs in a shallow dish. Also have a spray bottle with water ready if you have one.
3

Add the bread flour, all-purpose flour, unsalted butter, salt, sugar, and milk to the bread machine pan. Place the yeast in the designated compartment. Start the dough cycle. Warm the milk to about body temperature before adding.
4

When the dough is ready, gently press it to release the gas, then divide into 12 equal pieces. Shape each piece into a ball, cover with plastic wrap, and let rest for 15 minutes.
5

Flatten each ball with your hand, place some curry in the center, and wrap the dough around it. Be careful not to get curry on the seam, or it won't seal properly!
6

Pinch the seam tightly to seal, shape the dough, and place seam-side down on the prepared baking sheet. Leave space between each piece as they will expand.
7

Let the dough rise in a warm place (95–104°F/35–40°C) for 35 minutes. (I used a heated table, but any warm spot works.) The dough will get noticeably bigger.
8

Heat oil to about 320°F (160°C).
9

The dough is easy to handle but quite soft, so carefully remove each piece from the sheet. Lightly spray with water, or moisten the surface if you don't have a spray bottle.
10

Coat the moistened dough with panko breadcrumbs, then gently place into the oil. The bread will puff up as it fries, so fry 3–4 pieces at a time.
11

Fry until both sides are golden brown, then drain well on paper towels.