Homemade Fried Curry Bread
Submitted by stelladias77
Homemade fried curry bread, soft yeast dough wrapped around a savory salmon and potato filling, coated in breadcrumbs and deep-fried golden and crisp. A Japanese-style stuffed bread for dipping.
YIELD
8 servingsPREP
150 minCOOK
10 minREADY
160 minInspired by Japanese kare pan, this fried bread is a soft yeast bun stuffed with a savory filling, breaded, and deep-fried until crisp and golden. The contrast of crunchy crumb coating and pillowy bread around a hot filling is what makes it.
The dough is a simple enriched yeast dough, kneaded smooth and given a rise so it bakes up light and fluffy.
The filling here is crumbled smoked salmon cooked with garlic, red onion, and mashed potato, the potato binding it into a soft, scoopable mixture.
After filling and sealing each ball, you dip it in beaten egg and roll it in breadcrumbs, which crisp up beautifully in the fryer.
A second rise before frying keeps the bread soft inside, and frying over medium heat ensures the dough cooks through before the crumb coating burns.
Serve hot with tomato sauce or your favorite dip.
Kitchen Tips
- Seal the seams tightly so the filling doesn’t leak into the oil while frying.
- Let the filled buns rise before frying so the inside stays light and fluffy.
- Fry over medium, not high, heat so the dough cooks through before the coating over-browns.
- Drain on paper towel and serve hot for the crispest crumb.
Variations
- Use a true curry filling of spiced potato and peas for classic kare pan.
- Swap salmon for tuna, chicken, or minced beef curry.
- Bake instead of fry for a lighter version, brushing with oil.
Ingredients
Directions
For the dough:
In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix with your hands until combined. Knead by hand until smooth and elastic, about 10 minutes.
Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 8 round balls and allow them to rise for 10 minutes .
Now take out each ball and roll out with a rolling pin until you get a thin disk (diameter 3 inch, thickness ¼ inch).
For the filling:
In a pan heat ½ tablespoon of olive oil over medium high heat add garlic and mix. Next add onion, salmon, and mashed potatoes. Mix until onion is softened and everything is heated through. Add pepper and salt. Mix well.
Now place a tablespoon full of filling mixture in the middle of each dough disk and gather the dough up around the filling. Pinch the seam shut. Flatten the dough lightly and dip the dough balls in the remaining ½ of the beaten egg and roll them in bread crumbs. Now cover the dough balls and leave to rise about 30 minutes.
Next deep fry them in hot oil (over medium heat), until they are golden brown . Remove them from the oil onto absorbent paper to drain for a minute or two. Then serve hot with tomato sauce or your favourite dipping sauce.
Enjoy.
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