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Curry Bread


  • 250-300g vegetable curry*

  • Egg - beaten

  • Breadcrumbs

  • Cooking oil


  • 150g bread flour

  • 2g instant yeast

  • 20g sugar

  • 1g salt

  • Half egg

  • 65ml milk

  • 25g butter

*[Vegetable Curry]

  • 1 potato – peeled, diced

  • Half carrot – peeled, diced

  • 1 yellow onion – diced

  • 600ml water

  • 90g Japanese curry cube

  • 1tsp oil


  1. Curry: Cook vegetables with oil until onion becomes translucent.

  2. Add in water and let cook for 15mins.

  3. Remove from heat and mix in curry cube.

  4. Place over low fire and cook for 10mins until thickened. Set aside to cool.

  5. Bread: Place flour, yeast and salt in a large mixing bowl. Add in sugar and milk, mix well.

  6. Place dough on worktop and knead in butter. Knead until a smooth dough is form, shape into a ball and let proof for 40mins.

  7. Gently knead bread dough to allow air to escape. Divide into 6 portions and shape dough into balls. Cover with cling film and let proof 15mins.

  8. Roll dough out using a rolling pin and add 1tbsp of curry in the center. Fold dough in half and completely seal the edges together.

  9. Place dough on parchment paper, cover with cling film and let proof 25mins.

  10. Coat dough with egg, followed by breadcrumbs. Deep-fry at 170degC until golden brown.

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