Curry bread (カレーパン, karē pan)

 I remember that when I posted the photo of the Curry bread, many people ask me for the recipe ^^ .

 I didn't give the recipe that day because I didn't take the photograph of  how-to. But it takes me a long time to make it again, haha, not that my family don't want to eat it, I just don't in the mood for frying thing (I mean frying it not eating it, if you understand ^^). 
When I started making bread a long time ago, Curry bread was on the top list, well, I still see the name of my ex-boyfriend on the recipe note, haha, at that time I wanted to make this bread for him because he love it. I tried many recipes until I got the recipe that I like and yes, he loved it too. But there are many things in life than curry bread and now it's the past, I don't have a chance to see him anymore but I have great curry bread recipe as a memorial. 
Making curry bread, you need to make both dough and filling. This dough is quite soft, it's easier to seal the filling with soft dough, so if you can don't add more flour when kneading it. For the filling I give you the recipe that I use but don't be shy to try something different you can even use the dry curry (from this recipe) if you want to, or crate your own version ^^.
You don't need to have a boyfriend (or girlfriend) to make this curry bread, because if you love curry and love fried food, you will fall in love with this bread for sure.

Curry bread (カレーパン, karē pan)

Makes 16 pieces

Bread
175g ............................. Bread flour*
75g ............................... Cake flour*
20g .............................. Granulated sugar
3g ................................ Instant dry yeast
5g ................................. Salt
1 ................................... Egg yolk
190g ............................. Milk
25g ............................... Unsalted butter
*you can use 250g of all purpose flour instead of use both kinds of flour
Filling
3 ................................... Medium size onions, sliced
1tbsp ............................ Oil
2tbsp ............................ Curry powder 
3 .................................... Potatoes, boiled and cut into small dices
........................................ Brown sugar, salt to taste
........................................ warm water (if the filling is too dry)
For frying
1 ..................................... Egg white
........................................ Bread crumbs
........................................ Oil for frying

 Put both of the flour, the sugar and yeast in a bowl, whisk to combine, add salt whisk again. Mix the egg yolk and milk together, then pour the egg and milk mixture into the bowl.
Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.
Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes. Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough.
 Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny. Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

 Make the filling:
Put the sliced onions and oil in microwavable bowl, cover and heat in the microwave for 4 minutes (600w).

 Remove the bowl from the microwave, put the curry powder into the bowl and stir to combine. Cover the bowl and heat in the microwave for 1 minutes (600w).
Remove the bowl from the microwave, mix the boiled potato dices into the bowl, season with salt and sugar, if the filling is dry add some warm water. 
Let the mixture cool before using.

 When the dough is ready, divide smaller piece of dough into 16 pieces. Roll each dough into a boll.
Divide the filling into 16 pieces.
Line baking sheet with baking paper.
Press the dough and spoon the filling into the center of the dough, pull the side of the dough to cover the filling.

Place the dough on a prepared baking sheet, cover with damp tea towel.
Let the dough rise until almost double in size (40minutes-1 hour depend on the temperature).

Pour the oil in the frying pan, and heat until 170C.
Dip the dough into egg white, and cover with bread crumbs.
Fry until golden on each side.

Curry bread (カレーパン, karē pan)