Serves 6
Directions
- 1Let the yeast bloom in the warm milk and sugar.
- 2Combine the dry ingredients.
- 3Pour in the wet ingredients and bring together into a shaggy dough.
- 4On a floured surface or using a stand mixer, knead the dough for 10-15 minutes.
- 5Cover the dough and let it double in size.
- 6Degas the dough and divide it into 6 equal balls.
- 7Cover the dough balls and let them rest for 15 minutes.
- 8Roll out each dough ball into a circle about 1/4 inch thick and 5-6 inches in diameter.
- 9Prepare chilled curry by following package instructions and then add 1/3 bar of chopped dark chocolate.
- 10Add the chilled curry filling into the center of each rolled-out dough circle.
- 11Bring two sides of the dough together and press to seal.
- 12Bring the other sides up and seal again, continuing to mess with it until it seems properly sealed with a clean edge.
- 13Fry at 275F in oil that comes up about halfway up the balls for 3-4 minutes until a deep almost chocolate brown.
- 14Flip and repeat frying on the other side.
- 15Let the fried curry buns drain on a paper towel.
Ingredients
- 2 cups bread flour (AP is fine)
- 0.66 cup warm milk
- 7 g instant yeast
- 2 tbsp sugar
- 1.5 tsp salt
- 2 tbsp softened butter
- 1 egg
- Japanese curry
- 0.33 bar chopped dark chocolate
- 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.
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