Small Baked Curry Bread

Name: Small Baked Curry Bread
Yield: 12 servings
Cuisine: American
Ingredients: 250 grams ★Strong bread flour (I used Haruyutaka blend); 1 ★Egg yolk; 90 ml ★Milk or soy milk; 170 ml when combined with egg yolk and milk. ★Water; 30 grams ★Sugar; 3 grams ★Salt; 3 grams ★Instant Dry Yeast; 25 grams Unsalted butter; 500 grams Curry; 1 Egg white; 1 Panko; 12 tsp Olive oil

cookpad.japan @cookpad_jp

Fried curry bread is so oily and full of calories, so I baked these whilst keeping the original delicious flavor.

Please adjust the amount of liquid in this recipe depending on the type of flour you use. When stuffing the bread with curry you can simply roll it into balls before hand, but if you want to pack it in more tightly, use a spatula. This time I used about 500 g of curry. Recipe by Pu-kosan

Fried curry bread is so oily and full of calories, so I baked these whilst keeping the original delicious flavor.

cookpad.japan @cookpad_jp

Fried curry bread is so oily and full of calories, so I baked these whilst keeping the original delicious flavor.

Saved

Ingredients

12 servings

250 grams★Strong bread flour (I used Haruyutaka blend)
1★Egg yolk
90 ml★Milk or soy milk
170 mlwhen combined with egg yolk and milk. ★Water
30 grams★Sugar
3 grams★Salt
3 grams★Instant Dry Yeast
25 gramsUnsalted butter
Filling:
500 gramsCurry
1Egg white
1Panko
12 tspOlive oil

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Steps

1

If your curry is runny, try simmering it with some cake flour or mixing in some mashed potato like in the picture to make it more solid.
2

Combine the egg yolk, milk, and water and beat together. Add all of the ingredients marked with ★ to the bread maker and start it on the dough kneading course. Put the yeast in the specified compartment.
3

After the dough has been kneaded for 5 minutes, add the butter and leave everything to the bread maker until the first proofing is over.
4

Once the dough is ready, take it out of the bread maker, press down the surface to remove any gas, and separate into 12 parts with a scraper. Shape the dough into balls of about 41g each and place them with the sealed end down.
5

Cover with a tightly wrung out cloth and leave to rest for 15 minutes. Roll it out, making sure the center is thicker, with a rolling pin whilst getting rid of any more gas.
6

If it's necessary, dust with just a tiny amount of flour.
7

Turn the dough over and hold it in your hand. Push in some curry mixture with a spatula and curl the edges over. you may need to stretch it a bit but make sure to close the dough tightly.
8

If there's any curry poking out of the seam, things will get sticky so be careful! Place the curry bread seam-down in your hand and roll into uniform ball shapes. Gently push down the surface to flatten a little.
9

Coat the curry bread in egg whites and then plenty of panko.
10

Place the curry bread seam-down onto a baking tray with plenty of space between them, and let them proof for a second time at 35℃ for 45 minutes. This photo is how they looked before the second proofing.
11

When the curry bread has expanded to 1.5x the original size as in the pcture here, it's ready for the oven. Preheat the oven to 210℃.
12

Whilst the oven is preheating, coat each curry bread in 1 teaspoon of olive oil. Bring the temperature of the oven down to 200℃ and bake for 15 - 18 minutes.
13

When the whole bread turns a golden color, it's ready. Take them out of the oven and leave to cool on a plate.
14

Try adding some cheese cubes for extra flavour.
15

They smell so good, I just can't help eating them as soon as they're done.