I shall have to deem this – experiment #2. I was inspired by the Curry Bread that I saw in Yoko Brennan’s profile to make this Curry Bread or Karepan (レーパン). Initially, I wanted to try out the recipe that Ms. Brennan gave me, which also happened to be the recipe she got from Chika. However, I pretty much did not have any of the ingredients for the Pepper Curry or the dry yeast for the Bread 😅. What I did have was my BlueB – my sourdough starter made from bread flour and water 🤣🤣. This lead me on an adventure to made this Curry Bread.

Sourdough

Stay sour – but not in vain
Like the humble food,
That will fill your soul –
A gentle reminder of what
The earth does hold.
Simple ingredients
That make it so
Stupendous.

The experimental process

Since I changed many of the ingredients, I first had to jolt down the ratios. I went with a 70% Whole Milk hydration dough for the softness. The initial proof was for 4 hours at 72° F (the temperature in my house), and the second proof after the fillings were done was for an hour, and then a final rest of an hour after you add the egg-wash and the panko, with intermittent rest periods.

The Recipe

Ingredients (Serves 8 – it freezes quite well btw)

• 150 grams – Flour (I used 90% All purpose Flour and 10% Whole wheat flour)
• 50 grams – Sourdough Starter (fed the previous night, it should be nice and bubbly)
• 105 grams – Whole Milk
• 10 grams – Butter (from the fridge), cut into small pieces (1/4″ cubes)
• 5 grams – Salt
• Your favorite curry (make it the previous day and put it in the fridge overnight so that it can thicken)
• Oil for frying
• 1 Egg + Splash of milk (5 mL)
• 150 grams – Panko or bread crumbs

Utensils required

• Rolling pin or (in my case) an unetched jar with smooth surface
• Bowls
• Kitchen Towel
• Parchment Paper
• Large plate/baking sheet
• Deep frying pot
• A large cutting board/A nice countertop
• Food measuring scale (optional)

Tips

1. Here is the quick illutration on how to fold the dough for steps 6-8 in the method

2. Use a baking sheet with parchment paper for resting the dough. It helped in avoiding the stickiness

3. Developing a thin layer with friction by pinching and rolling the bread in the final stage is crucial, otherwise the bread might bust open in the oil (it will still taste good though). Please pay extra attention to it, and make sure the liquid curry doesn’t touch the outside edges of your rolled out dough

4. Keep turning the bread while frying to ensure an even cook

5. (Update) After you fry up the dough, it actually freezes quite well. The curry bread can be stored in the freezer for up to 2 months. Just stick it in a toaster oven at 425°C for 20 minutes to get it back to it’s crispy and warm glory!

Method

1. Mix the flour, sourdough starter, milk and salt into a smooth mix in a bowl
2. Add butter to mix and knead it in with your palm
3. Keep kneading the dough by pushing the dough into bowl with your palm and folding on one end, and then turning the dough and kneading more
4. Let it rest for 30 minutes
5. Flour a large cutting board (or if you have a a nice kitchen, your kitchen countertop), and drop your dough into it
6. See illustration in Tips for steps 6 to 8. Push it into a somewhat of a square/rectangular shape
7. Gather a portion of the dough, stretch it upwards and then fold it over itself. Keep doing it until you’ve a structure illustrated here (see illustration in Tip)
8. Now flip the dough upside down, tuck it and turn it with your palm into a nice sphere
9. Cover with a kitchen towel and let it rest for 4 – 6 hours
10. After two hours, cut the dough into 8 equal pieces (measure it with your measuring scale, if you have it)
11. Repeat the steps 6-8 for each of the dough, and let it rest for an additional 15 minutes in a baking sheet/plate lined with parchment paper
12. Now, roll out the dough into about 3 cm x 4 cm rectangular pieces
13. Add the curry at the center, and close the dough like a dimsum, but this time by just pinching it
14. Roll it out a bit, and let it rest for about 1 hour
15. Now make the egg wash with just one egg and a splash of milk in a wide bowl or plate
16. Dip each of the rolls into the egg wash and then dunk it in the panko until properly coated
17. Return it back to the parchment paper and let it rest for one more hour
18. Heat the oil to between 360° F – 375° F
19. Fry the bread until golden brown and serve with cilantro, if desired

I hope you enjoy the recipe 😁😁