Description
Curry Bread, also known as Kare Pan, is a delicious Japanese snack consisting of soft yeast dough filled with savory curry, then breaded and deep-fried to golden perfection. This recipe provides a crispy, flavorful treat perfect for enjoying warm or reheated.
Ingredients
Scale
For the dough:
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 3/4 cup warm milk
- 1/4 cup warm water
- 1 egg
- 2 tablespoons unsalted butter, softened
For the curry filling:
- 1 tablespoon oil
- 1/2 onion, finely chopped
- 1/2 carrot, finely diced
- 1/2 pound ground beef or chicken
- 1 tablespoon curry powder
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1 tablespoon flour
- 1/4 cup water
For frying and coating:
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Oil for deep frying
Instructions
- Make the dough: In a large bowl, combine flour, sugar, salt, and instant yeast. Add warm milk, warm water, and egg. Mix until a shaggy dough forms, then knead in the softened butter. Knead by hand or using a mixer for 8 to 10 minutes until the dough is smooth and elastic. Cover the dough and allow it to rise for 1 hour or until doubled in size.
- Make the filling: Heat oil in a skillet over medium heat. Add the chopped onion and diced carrot, cooking until softened. Add the ground meat and cook until browned. Stir in curry powder, ketchup, soy sauce, salt, and flour, cooking for 1 to 2 minutes. Gradually add water and stir until the mixture thickens. Remove from heat and let cool completely before using.
- Assemble the buns: Punch down the risen dough and divide into 10 equal pieces. Flatten each piece into a disc and place about 1 tablespoon of the cooled curry filling in the center. Pinch the edges tightly to seal the filling inside and shape into a ball. Place the buns seam side down on a tray, cover loosely, and let rest for 20 minutes.
- Bread and fry: Heat oil in a deep fryer or heavy pot to 340–350°F (170–175°C). Dip each bun into the beaten egg, then coat thoroughly with panko breadcrumbs. Fry the buns in batches for 2 to 3 minutes on each side, until golden brown and cooked through. Remove and drain on paper towels. Serve warm.
Notes
- For a baked version, brush the buns with egg wash and bake at 375°F (190°C) for 18–20 minutes until golden.
- Use leftover Japanese curry for the filling as a quick shortcut.
- Curry buns freeze well after frying; reheat in the oven or air fryer for best texture.
- Use non-dairy milk and skip butter to make the dough dairy-free.
