Curry Pan

Curry Pan (Japanese Curry-Filled Fried Bread Rolls)

Curry Pan is a classic Japanese bakery staple: soft, enriched bread dough wrapped around a thick, savory Japanese curry filling, then coated in crispy panko and deep-fried until golden. It's a comforting snack or light meal best eaten warm.

Prep

60 min

Cook

20 min

Total

80 min

Serves

8

Difficulty

Medium

Recipe ingredients

• •500 g (3½ cups) bread flour, strong/high-protein flour, or substitute with all-purpose plus 1 tbsp vital wheat gluten
• •10 g (2 tsp) instant yeast
• •40 g (3 tbsp) sugar
• •8 g (1½ tsp) salt
• •280 ml (1¼ cups) warm milk, around 38°C/100°F
• •1 whole (1 large) egg, room temperature, for dough
• •40 g (3 tbsp) unsalted butter, softened
• •600 g (about 2½ cups) Japanese curry filling, thick, cold, and fully reduced — see note below
• •150 g (1½ cups) panko breadcrumbs, coarse Japanese-style, not fine
• •2 whole (2 large) eggs, beaten, for coating
• •30 g (¼ cup) all-purpose flour, for dusting
• •1 L (about 4 cups) neutral frying oil, vegetable, canola, or rice bran oil for deep-frying

Steps

1. 1 Make the curry filling first: prepare Japanese curry (homemade or from a quality brand such as Golden Curry or Vermont, cooked with diced onion, carrot, and potato) and reduce it until very thick — it must hold its shape on a spoon and not slump, or it will leak during frying. Cool completely, then chill until firm (at least 1 hour).
2. 2 Make the dough: combine bread flour, instant yeast, sugar, and salt in a bowl. Add warm milk and the egg and mix until a shaggy dough forms, then knead 8–10 minutes by hand or 6 minutes in a stand mixer until smooth.
3. 3 Add the softened butter and continue kneading 6–8 minutes more until the dough is smooth, elastic, and passes the windowpane test. Cover and let rise in a warm place 60–90 minutes until roughly doubled.
4. 4 Punch down the dough, divide into 8 equal pieces (about 110 g each), and shape each into a tight round. Rest 10 minutes under a towel.
5. 5 Flatten each dough ball into a round about 12 cm (4½ inches) across. Place about 75 g of the cold, thick curry filling in the center.
6. 6 Gather the edges of the dough up and over the filling, pinching firmly to seal completely. Roll between your palms into a smooth, sealed ball. Repeat with all 8 pieces.
7. 7 Place the filled dough balls seam-side down on a parchment-lined tray, cover loosely, and proof 25–35 minutes until visibly puffy but not doubled (they should feel light and airy).
8. 8 Set up the coating station: a tray of flour, a bowl of beaten eggs, and a tray of panko. Roll each proofed ball first in flour (shake off excess), then dip fully in beaten egg (let excess drip off), then roll generously in panko, pressing gently so the crumbs adhere in an even coat.
9. 9 Heat frying oil in a heavy pot to 170–175°C (340–350°F). Use a thermometer — oil that is too hot will burn the panko before the dough cooks through, and oil that is too cool will make the bread greasy.
10. 10 Fry 2–3 rolls at a time, turning gently, for about 5–6 minutes total until deep golden brown all over. The internal temperature of the bread should reach at least 85°C (185°F); cut one open to confirm the dough near the filling is cooked through (no raw, gummy streaks).
11. 11 Lift out with a slotted spoon or spider, drain on a wire rack (not paper towels, which can make the bottom soggy), and let rest 3–4 minutes before serving. Serve warm.