Adorable and Delicious Anpanman-style Curry Buns
Filled with Savory Curry! Easy Recipe for Cute Curry Buns Loved by Kids and Adults
Hello everyone, it’s Son-ae! 🙂 Today, I made Curry Buns that are not only cute but also incredibly satisfying to eat! These buns are filled with curry, making them a perfect option for a quick breakfast or a simple lunch. Honestly, mine turned out a bit long this time, but I felt like I learned a few tricks by the end of making them! I’m sure they’ll turn out even better next time, right? Haha! Let’s make these delicious Curry Buns together with this recipe!
Curry Bun Dough (Makes 10 Buns)- 130g warm water
- 5g instant dry yeast
- 250g bread flour (strong flour)
- 5g salt
- 20g sugar
- 1 egg
- 20g butter
Curry Filling & Topping- 1 clove garlic, minced
- 1/2 onion, finely chopped
- 1/2 carrot, finely chopped
- 1 large potato, diced
- A little cooking oil (for sautéing)
- 180g water
- 40g curry powder
- 150g ground pork
- 3 eggs (for egg wash)
- Panko breadcrumbs, as needed
- Sufficient cooking oil (for deep frying)
- 3g salt
- A pinch of black pepper
- A little ketchup (for decorating face)
- A little mayonnaise (for decorating face)
- 1 clove garlic, minced
- 1/2 onion, finely chopped
- 1/2 carrot, finely chopped
- 1 large potato, diced
- A little cooking oil (for sautéing)
- 180g water
- 40g curry powder
- 150g ground pork
- 3 eggs (for egg wash)
- Panko breadcrumbs, as needed
- Sufficient cooking oil (for deep frying)
- 3g salt
- A pinch of black pepper
- A little ketchup (for decorating face)
- A little mayonnaise (for decorating face)
Cooking Instructions
Step 1
First, make a well in the bread flour. Add salt, sugar, and yeast into the well separately. It’s best to lightly cover the yeast, salt, and sugar with a bit of flour.
Step 2
Beat one egg in a separate bowl, then add it along with the water to the flour mixture. Start mixing and kneading until it forms a dough.
Step 3
Once the dough comes together as a ball, add the softened butter. Begin kneading vigorously until a smooth, elastic dough forms, indicating that gluten has developed well (about 10-15 minutes).
Step 4
Place the well-kneaded dough in a bowl, cover it with plastic wrap or a damp cloth, and let it undergo its first proof in a warm place for about 1 hour, or until it doubles in size.
Step 5
Prepare your panko breadcrumbs. Crack the 3 eggs into a bowl, add a pinch of salt and pepper, and whisk them well. This will be used for the egg wash.
Step 6
Now, let’s make the curry filling. Heat a little cooking oil in a pot over medium-low heat. Add the finely chopped carrots first and sauté them.
Step 7
Once the carrots are slightly softened, add the diced potatoes and sauté them together with the carrots.
Step 8
Next, add the ground pork, finely chopped onion, and minced garlic. Stir everything together and cook until well combined.
Step 9
When the onions become translucent and the ingredients are slightly cooked, pour in 180g of water and bring it to a boil. Ensure there’s enough water to cover the ingredients.
Step 10
Once the water is boiling, add the 40g of curry powder. Stir well to prevent lumps. Simmer over low heat until the curry mixture thickens.
Step 11
Spread the cooked curry thinly onto a tray lined with plastic wrap or parchment paper. Let it cool, then place it in the freezer to lightly freeze. This makes it easier to handle when filling the buns.
Step 12
After the first proof, gently punch down the dough to release the gas. Reshape the dough into a smooth ball. (You can perform the ‘windowpane test’ to check gluten development.)
Step 13
Divide the dough into 10 equal portions. Portions of about 60-70g each will result in nicely sized curry buns.
Step 14
Shape each portion into a round ball, then cover them with plastic wrap or a damp cloth and let them rest for about 20 minutes for their intermediate proof. The dough should puff up slightly.
Step 15
Take the lightly frozen curry filling out of the freezer and divide it into 10 portions. Roll each portion into a flat round shape. Make sure the filling is contained so it doesn’t leak out.
Step 16
Roll out one portion of the dough thinly with a rolling pin. Place a portion of the curry filling in the center. Carefully fold the dough around the filling, sealing it completely to prevent any leaks. Pinch the seams tightly.
Step 17
Place the filled buns seam-side down. This helps prevent them from bursting open during baking or frying.
Step 18
Now it’s time to coat the buns. Brush the surface of each bun evenly with the prepared egg wash.
Step 19
Gently press panko breadcrumbs onto the egg-washed surface, ensuring an even coating. You can choose to bake or deep-fry these buns. For baking, preheat your oven to 180°C (350°F) and bake for 15-20 minutes. For frying, heat a generous amount of oil to 180°C (350°F) and fry for about 8-10 minutes, turning occasionally until golden brown.
Step 20
Once baked or fried, transfer the curry buns to a wire rack to cool slightly. Now, use ketchup and mayonnaise to draw the cute Anpanman face! Feel free to get creative with the eyes, nose, and mouth to complete your adorable Curry Buns!
