Crispy Curry Buns (Kare Pan)
Irresistibly Crispy Homemade Curry Buns
Remember those delicious curry-filled buns from the bakery? Let’s recreate that nostalgic flavor at home! These homemade curry buns boast a wonderfully crispy exterior and a soft, flavorful curry filling. They’re a fantastic way to use up leftover curry, making them an economical and delicious treat. Freshly fried, they offer a delightful crunch and a rich, savory taste that’s simply addictive.
Dough Ingredients
- 200g Bread flour
- 100g Cake flour
- 2 Tbsp Sugar
- 1 tsp Salt
- 2 tsp Instant dry yeast
- 110ml Lukewarm water
- 20g Butter, room temperature
Cooking Instructions
Step 1
Begin by preparing the dough, either in a bread machine or by hand. In the bread machine drum, pour in the lukewarm milk and water first. Add the sifted bread flour and cake flour on top. Make three small wells in the flour and add the instant dry yeast, salt, and sugar into separate wells. (Be careful not to let the yeast and salt directly touch each other.) Select the ‘dough’ cycle on your bread machine and let it knead until a cohesive dough forms. Once the dough comes together, add the room-temperature butter and continue kneading for about 20 minutes until you achieve a smooth, elastic dough.
Step 2
Once the dough is ready, place it in a lightly oiled bowl, cover with plastic wrap, and let it undergo its first fermentation in a warm place for about 1 hour, or until doubled in size. After the first proof, gently punch down the dough to release the gases. Turn the dough out onto a lightly floured surface, bring it together into a ball, divide it into 6 equal portions, and shape each portion into a smooth ball. Cover the round dough balls with a damp cloth and let them rest for 15 minutes. This short rest (bench rest) makes the dough easier to shape.
Step 3
While the dough is resting, prepare the curry filling. A great tip is to make the curry the day before and chill it in the refrigerator; cold curry is much easier to handle and shape. Divide the chilled curry into 6 equal portions. Once the dough has rested, take one portion of dough and gently flatten it with a rolling pin into a disc. Place a portion of the curry filling in the center. Carefully gather the edges of the dough to enclose the filling completely, pinching firmly to seal it shut. Ensure there are no gaps where the curry can escape during frying.
Step 4
Lightly brush the surface of each filled bun with milk or cold water. Generously coat each bun with panko breadcrumbs, pressing gently to ensure they adhere well. After coating with breadcrumbs, cover the buns again with a damp cloth and let them undergo their second proof at room temperature for about 30 minutes. Once proofed, heat about 0.5 liters of vegetable oil in a pot to 160°C (320°F). Carefully place the curry buns into the hot oil, ensuring not to overcrowd the pot. Fry the buns, turning them occasionally, until they are golden brown and puffed up, about 3-4 minutes per side. (It’s crucial to maintain the oil temperature; if it’s too hot, the outside will burn before the inside is cooked.)
Step 5
And there you have it – perfectly golden and crispy curry buns! They look amazing, don’t they? Freshly fried curry buns are an absolute delight. The satisfying crunch of the exterior combined with the warm, savory curry filling makes for an unforgettable treat. If deep-frying isn’t your preference, you can also bake them in a preheated oven at 180°C (350°F) for 15-20 minutes. However, for that authentic, irresistible texture and flavor, deep-frying is highly recommended!
