Place all of the ingredients except for the butter, into the bread maker and start the bread dough course. After 8 minutes, add the butter and then leave the rest of the work to the machine.
Place the dough on a lightly floured surface and separate into 8 round portions. Let sit for 15 minutes.
Cut the fish sausages in half both vertically and horizontally so that 1 sausage becomes 4 pieces. Cover completely in curry powder.
Use a rolling pin to roll out the dough into ovals, place the fish sausage on each portion of dough, fold in half around the sausage, and seal the edges. Brush the surfaces with milk and coat with panko.
Let rise a second time for 20-30 minutes and then deep-fry in 170°C oil until the surfaces are a nice golden brown. Then they are finished.
Story Behind this Recipe
As of late I haven't been able to get fish sausage bread, like I used to eat when I was a kid, so I made them myself. The came out even better then the ones I used to buy (maybe because they are fresh?)
Keep the dough covered with plastic wrap or a dishcloth to prevent it from drying out. You only need about 4 cm of frying oil. If using that amount, just make sure to move them around a bit so they fry nice and evenly. I used Nissei brand fish sausages this time.