Sebastian's Chocolate Curry Buns

Serves 6
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Directions

  1. 1Let the yeast bloom in the warm milk and sugar.
  2. 2Let the yeast bloom in the warm milk and sugar.
  3. 3Let the yeast bloom in the warm milk and sugar.
  4. 4Combine the dry ingredients.
  5. 5Combine the dry ingredients.
  6. 6Combine the dry ingredients.
  7. 7Pour in the wet ingredients and bring together into a shaggy dough.
  8. 8Pour in the wet ingredients and bring together into a shaggy dough.
  9. 9Pour in the wet ingredients and bring together into a shaggy dough.
  10. 10On a floured surface or using a stand mixer, knead the dough for 10-15 minutes.
  11. 11On a floured surface or using a stand mixer, knead the dough for 10-15 minutes.
  12. 12On a floured surface or using a stand mixer, knead the dough for 10-15 minutes.
  13. 13Cover the dough and let it double in size.
  14. 14Cover the dough and let it double in size.
  15. 15Cover the dough and let it double in size.
  16. 16Degas the dough and divide it into 6 equal balls.
  17. 17Degas the dough and divide it into 6 equal balls.
  18. 18Degas the dough and divide it into 6 equal balls.
  19. 19Cover the dough balls and let them rest for 15 minutes.
  20. 20Cover the dough balls and let them rest for 15 minutes.
  21. 21Cover the dough balls and let them rest for 15 minutes.
  22. 22Roll out each dough ball into a circle about 1/4 inch thick and 5-6 inches in diameter.
  23. 23Roll out each dough ball into a circle about 1/4 inch thick and 5-6 inches in diameter.
  24. 24Roll out each dough ball into a circle about 1/4 inch thick and 5-6 inches in diameter.
  25. 25Prepare chilled curry by following package instructions and then add 1/3 bar of chopped dark chocolate.
  26. 26Prepare chilled curry by following package instructions and then add 1/3 bar of chopped dark chocolate.
  27. 27Prepare chilled curry by following package instructions and then add 1/3 bar of chopped dark chocolate.
  28. 28Add the chilled curry filling into the center of each rolled-out dough circle.
  29. 29Add the chilled curry filling into the center of each rolled-out dough circle.
  30. 30Add the chilled curry filling into the center of each rolled-out dough circle.
  31. 31Bring two sides of the dough together and press to seal.
  32. 32Bring two sides of the dough together and press to seal.
  33. 33Bring two sides of the dough together and press to seal.
  34. 34Bring the other sides up and seal again, continuing to mess with it until it seems properly sealed with a clean edge.
  35. 35Bring the other sides up and seal again, continuing to mess with it until it seems properly sealed with a clean edge.
  36. 36Bring the other sides up and seal again, continuing to mess with it until it seems properly sealed with a clean edge.
  37. 37Fry at 275F in oil that comes up about halfway up the balls for 3-4 minutes until a deep almost chocolate brown.
  38. 38Fry at 275F in oil that comes up about halfway up the balls for 3-4 minutes until a deep almost chocolate brown.
  39. 39Fry at 275F in oil that comes up about halfway up the balls for 3-4 minutes until a deep almost chocolate brown.
  40. 40Flip and repeat frying on the other side.
  41. 41Flip and repeat frying on the other side.
  42. 42Flip and repeat frying on the other side.
  43. 43Let the fried curry buns drain on a paper towel.
  44. 44Let the fried curry buns drain on a paper towel.
  45. 45Let the fried curry buns drain on a paper towel.

Ingredients

  • 2 cups bread flour (AP is fine)
  • 2 cups bread flour (AP is fine)
  • 2 cups bread flour (AP is fine)
  • 0.66 cup warm milk
  • 0.66 cup warm milk
  • 0.66 cup warm milk
  • 7 g instant yeast
  • 7 g instant yeast
  • 7 g instant yeast
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 2 tbsp softened butter
  • 2 tbsp softened butter
  • 2 tbsp softened butter
  • 1 egg
  • 1 egg
  • 1 egg
  • Japanese curry
  • Japanese curry
  • Japanese curry
  • 0.33 bar chopped dark chocolate
  • 0.33 bar chopped dark chocolate
  • 0.33 bar chopped dark chocolate
  • oil
  • oil
  • oil

Equipment

stand mixerdeep saute panstainless steel panknifepaper towel

Tips

  • Use any brand of Japanese curry blocks, S&B is recommended.
  • Roll out dough very thin (about 1/4 inch thick and 5-6 inches in diameter) so it cooks thoroughly.
  • Fry at 275F in oil that comes up about halfway up the balls.