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 Time

Cook Time

15m

Total Time

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.

Curry Puff

Japanese Curry

justonecookbook.com

Recipe Options

Ingredients

Servings: 8

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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

Steps

View steps on justonecookbook.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

640kcal

32%
Fat

37g

1%
Saturated Fat

7g

0%
Carbohydrates

51g

2%
Fiber

2g

0%
Sugar

5g

0%
Protein

19g

0%
Cholesterol

35mg

1%
Sodium

859mg

42%

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

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Curry Bread

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts