Small Baked Curry Bread

Small Baked Curry Bread

These aren't fried but they are coated with olive oil and baked, creating a lovely crispy bread.

Ingredients: 12 9 cm diameter breads

★Strong bread flour (I used Haruyutaka blend)
250 g
★Egg yolk
★Milk or soy milk
90 ml
170 ml when combined with egg yolk and milk.
30 g
3 g
★Instant Dry Yeast
3 g
Unsalted butter
25 g
450 - 500 g
Egg white
1 (leftover from the egg used in the bread dough)
as needed
Olive oil
12 teaspoons


1. If your curry is runny, try simmering it with some cake flour or mixing in some mashed potato like in the picture to make it more solid.
2. Combine the egg yolk, milk, and water and beat together. Add all of the ingredients marked with ★ to the bread maker and start it on the dough kneading course. Put the yeast in the specified compartment.
3. After the dough has been kneaded for 5 minutes, add the butter and leave everything to the bread maker until the first proofing is over.
4. Once the dough is ready, take it out of the bread maker, press down the surface to remove any gas, and separate into 12 parts with a scraper. Shape the dough into balls of about 41g each and place them with the sealed end down.
5. Cover with a tightly wrung out cloth and leave to rest for 15 minutes. Roll it out, making sure the center is thicker, with a rolling pin whilst getting rid of any more gas.
6. If it's necessary, dust with just a tiny amount of flour.
7. Turn the dough over and hold it in your hand. Push in some curry mixture with a spatula and curl the edges over. you may need to stretch it a bit but make sure to close the dough tightly.
8. If there's any curry poking out of the seam, things will get sticky so be careful! Place the curry bread seam-down in your hand and roll into uniform ball shapes. Gently push down the surface to flatten a little.
9. Coat the curry bread in egg whites and then plenty of panko.
10. Place the curry bread seam-down onto a baking tray with plenty of space between them, and let them proof for a second time at 35℃ for 45 minutes. This photo is how they looked before the second proofing.
11. When the curry bread has expanded to 1.5x the original size as in the pcture here, it's ready for the oven. Preheat the oven to 210℃.
12. Whilst the oven is preheating, coat each curry bread in 1 teaspoon of olive oil. Bring the temperature of the oven down to 200℃ and bake for 15 - 18 minutes.
13. When the whole bread turns a golden color, it's ready. Take them out of the oven and leave to cool on a plate.
14. Try adding some cheese cubes for extra flavour.
15. They smell so good, I just can't help eating them as soon as they're done.

Story Behind this Recipe

Fried curry bread is so oily and full of calories, so I baked these whilst keeping the original delicious flavor.