Revised: Classic Curry Bread (First Rise In Bread Machine) Recipe by 海 砂
Revised: Classic Curry Bread (First Rise in Bread Machine) Cooking Instructions 1 Add all dough ingredients to the bread machine pan and start the dough cycle. Let the machine handle the first rise. 2 While the dough is rising, prepare the filling. Peel the potatoes and boil them in water. Once cooked, drain and let the moisture evaporate by shaking them in the pot (like making mashed potatoes). 3 Add the leftover curry to the potatoes and cook down, mashing the potatoes as you go. (If you don't have leftover curry, you can make a quick curry with 1–2 cubes of curry roux or use ready-made curry.) 4 When the mixture is thick and chunky, it's ready. 5 Spread the filling on a tray, divide into 10 portions, and let cool. 6 Once the dough is ready, gently punch it down, divide into 10 pieces (about 50g each), and shape into balls. Let rest for 10–20 minutes (bench time). 7 Roll each ball into a 4–5 inch (10–12cm) circle. Place the curry filling in the center. 8 Pinch the center of the dough together to seal. 9 Pinch and seal the edges tightly, pulling them slightly inward as you go. 10 [Tips to prevent bursting] Let the dough rest properly during bench time. When sealing, make sure the filling doesn't touch the edges of the dough. 11 If adding cheese, place it with the filling as desired. 12 Mix the all-purpose flour and milk for the coating until smooth. Dip each bun into this mixture. 13 Coat with panko breadcrumbs, pressing gently so as not to flatten the buns. 14 Place the buns seam side down on parchment paper. (You don't need to separate them individually; the dough is sturdy and not too moist, so it should be fine.) 15 Let the buns rise a second time at about 86°F (30°C) for 20–25 minutes, until noticeably larger. 16 They should look like this after rising. 17 Heat oil to 340°F (170°C) and fry the buns until golden brown, placing them seam side down in the oil. 18 Turn them over twice while frying to ensure an even, deep golden color. 19 Drain well on paper towels. They're ready to eat! 20 When you tear one open, it should look like this—fluffy and delicious! 21 [Alternate Method] After the second rise, bake the buns in a preheated 340°F (170°C) oven for 7 minutes. The surface will set but not brown. 22 Gently slide the baked buns into the oil and fry until golden, being careful not to flatten them. 23 Baking before frying gives the bread a springy, crisp texture, while frying without baking makes it chewier. Choose your favorite method! 24 ● Please note: Any feedback or photos shared for this recipe will be posted as fixed comments. Thank you for your understanding. 1 Add all dough ingredients to the bread machine pan and start the dough cycle. Let the machine handle the first rise. 1 Add all dough ingredients to the bread machine pan and start the dough cycle. Let the machine handle the first rise. 2 While the dough is rising, prepare the filling. Peel the potatoes and boil them in water. Once cooked, drain and let the moisture evaporate by shaking them in the pot (like making mashed potatoes). 2 While the dough is rising, prepare the filling. Peel the potatoes and boil them in water. Once cooked, drain and let the moisture evaporate by shaking them in the pot (like making mashed potatoes). 3 Add the leftover curry to the potatoes and cook down, mashing the potatoes as you go. (If you don't have leftover curry, you can make a quick curry with 1–2 cubes of curry roux or use ready-made curry.) 3 Add the leftover curry to the potatoes and cook down, mashing the potatoes as you go. (If you don't have leftover curry, you can make a quick curry with 1–2 cubes of curry roux or use ready-made curry.) 4 When the mixture is thick and chunky, it's ready. 4 When the mixture is thick and chunky, it's ready. 5 Spread the filling on a tray, divide into 10 portions, and let cool. 5 Spread the filling on a tray, divide into 10 portions, and let cool. 6 Once the dough is ready, gently punch it down, divide into 10 pieces (about 50g each), and shape into balls. Let rest for 10–20 minutes (bench time). 6 Once the dough is ready, gently punch it down, divide into 10 pieces (about 50g each), and shape into balls. Let rest for 10–20 minutes (bench time). 7 Roll each ball into a 4–5 inch (10–12cm) circle. Place the curry filling in the center. 7 Roll each ball into a 4–5 inch (10–12cm) circle. Place the curry filling in the center. 8 Pinch the center of the dough together to seal. 8 Pinch the center of the dough together to seal. 9 Pinch and seal the edges tightly, pulling them slightly inward as you go. 9 Pinch and seal the edges tightly, pulling them slightly inward as you go. 10 [Tips to prevent bursting] Let the dough rest properly during bench time. When sealing, make sure the filling doesn't touch the edges of the dough. 10 [Tips to prevent bursting] Let the dough rest properly during bench time. When sealing, make sure the filling doesn't touch the edges of the dough. 11 If adding cheese, place it with the filling as desired. 11 If adding cheese, place it with the filling as desired. 12 Mix the all-purpose flour and milk for the coating until smooth. Dip each bun into this mixture. 12 Mix the all-purpose flour and milk for the coating until smooth. Dip each bun into this mixture. 13 Coat with panko breadcrumbs, pressing gently so as not to flatten the buns. 13 Coat with panko breadcrumbs, pressing gently so as not to flatten the buns. 14 Place the buns seam side down on parchment paper. (You don't need to separate them individually; the dough is sturdy and not too moist, so it should be fine.) 14 Place the buns seam side down on parchment paper. (You don't need to separate them individually; the dough is sturdy and not too moist, so it should be fine.) 15 Let the buns rise a second time at about 86°F (30°C) for 20–25 minutes, until noticeably larger. 15 Let the buns rise a second time at about 86°F (30°C) for 20–25 minutes, until noticeably larger. 16 They should look like this after rising. 16 They should look like this after rising. 17 Heat oil to 340°F (170°C) and fry the buns until golden brown, placing them seam side down in the oil. 17 Heat oil to 340°F (170°C) and fry the buns until golden brown, placing them seam side down in the oil. 18 Turn them over twice while frying to ensure an even, deep golden color. 18 Turn them over twice while frying to ensure an even, deep golden color. 19 Drain well on paper towels. They're ready to eat! 19 Drain well on paper towels. They're ready to eat! 20 When you tear one open, it should look like this—fluffy and delicious! 20 When you tear one open, it should look like this—fluffy and delicious! 21 [Alternate Method] After the second rise, bake the buns in a preheated 340°F (170°C) oven for 7 minutes. The surface will set but not brown. 21 [Alternate Method] After the second rise, bake the buns in a preheated 340°F (170°C) oven for 7 minutes. The surface will set but not brown. 22 Gently slide the baked buns into the oil and fry until golden, being careful not to flatten them. 22 Gently slide the baked buns into the oil and fry until golden, being careful not to flatten them. 23 Baking before frying gives the bread a springy, crisp texture, while frying without baking makes it chewier. Choose your favorite method! 23 Baking before frying gives the bread a springy, crisp texture, while frying without baking makes it chewier. 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