Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 588kcal 29%
Fat 32g 49%
Saturated Fat 6g 30%
Carbohydrates 64g 21%
Fiber 3g 12%
Sugar 6g 12%
Protein 12g 24%
Cholesterol 39mg 13%
Sodium 561mg 23%

Percent Daily Values are based on a 2,000 calorie diet.

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Curry Bread

Name: Curry Bread
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 8
Ingredients: 1¼ cups bread flour (weigh your flour; for weights, click the Metric button; or use the “fluff and sprinkle“ method and level it off); 50 g cake flour (⅓ cup + 1 Tbsp; you can make cake flour at home); 1 tsp Diamond Crystal kosher salt; 15 g sugar (1 Tbsp + ½ tsp); 125 ml whole milk (½ cup + 1 tsp; I highly recommend whole milk instead of nonfat or reduced-fat milk); 1 tsp instant yeast (to use active dry yeast, see Notes at the end of the recipe); 10 g unsalted butter (a bit less than 1 Tbsp (14 g); at room temperature); 1½ cups Japanese curry of your choice (at room temperature; made the day before and refrigerated overnight; aim for a solid, pasty texture; you can make my Beef Curry, Chicken Curry, or Instant Pot Curry recipes); 1 large egg (50 g each w/o shell) (for coating the bread with panko); 1 cup panko (Japanese breadcrumbs); 4 cups neutral oil

Prep 1h

Cook 15m

Total 1h 15m

This curry bread recipe features a fluffy bread exterior filled with a solid, pasty Japanese curry of your choice. The bread is coated in panko and deep-fried until golden brown. A delicious fusion of flavors and textures in every bite.

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Japanese Curry

Nutrition Facts

Curry Bread

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Nutrition Facts

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