Japanese Curry Bread (Kare Pan) カレーパン

Steps

Curry Filling

1. 1

   Heat 1 tablespoon of oil in a pan over medium-high heat. Add the minced garlic and diced onions, cooking until the onions become translucent.

2. 2

   Stir in the ground beef and salt, cooking for about 1 minute until lightly browned.

   Start 1-minute timer
3. 3

   Mix in the diced potatoes and finely diced carrots. Fry for 30 seconds, then pour in the water. Cover the pan, reduce the heat to low, and let the mixture cook until the potatoes are nearly tender.

   Start 30-second timer
4. 4

   Break the curry roux cubes into pieces and add them to the pan along with ketchup and garam masala. Stir well to combine.

5. 5

   Continue cooking until the mixture thickens significantly. It should be quite thick as it will firm up more when cooled.

6. 6

   Remove from heat, transfer the curry to a glass container, and let it cool. Once cooled, cover and refrigerate until cold.

Dough

7. 7

   In a mixing bowl, add all dough ingredients except the butter. Place the yeast and salt on opposite sides of the bowl to avoid direct contact. Mix until a shaggy dough forms.

8. 8

   Transfer the dough to a work surface and knead until it starts coming together. Once smooth, add the softened butter to the center and knead it in.

9. 9

   Knead by hitting the dough against the surface and rolling it upward. Continue until the dough becomes smooth and elastic. Shape into a ball and place in a bowl. Cover and proof for 60 minutes at 30°C (86 °F) (86°F (30 °C)), or until doubled in size.

   Start 1-hour timer

Assembling and Frying

10. 10

    Flatten the proofed dough to remove air bubbles and divide into 6 equal pieces, about 63g each. Form each into a ball by gathering edges toward the center and pinching to seal. Place seam side down and roll gently to smooth. Cover and let rest for 10 minutes.

    Start 10-minute timer
11. 11

    Divide the cold curry filling into 6 portions, about 60-65g each.

12. 12

    Roll out each dough ball into a 10x13 cm (4x5 inch) oval. Place the filling on the top half. Fold the bottom half up to meet the top edges, ensuring the curry doesn’t touch the edges. Pinch firmly to seal.

13. 13

    Pour panko into a shallow dish. Brush each dough piece with egg or milk (or spray with water), then coat evenly in panko, pressing gently to stick. Place on a non-stick baking tray and cover with a damp towel.

14. 14

    Let them proof for 25-30 minutes at 30°C (86 °F) (86°F (30 °C)) until slightly puffed. Do not over-proof or the seams may loosen during frying.

    Start 25-minute timer
15. 15

    Heat oil in a deep pot to 170–180°C (350–350 °F) (338–356°F (170–180 °C)). Fry 1–3 pieces at a time, seam side down, for 15–20 seconds to set the seam. Flip and fry for 2.5–3 minutes until lightly golden.

    Start 20-second timer
16. 16

    Flip once more (seam side down) and fry for another 2–2.5 minutes until evenly golden brown. Drain on a wire rack and serve hot.

    Start 5-minute timer