Curry Bread

Instructions

1. Prepare the dough
   In a large bowl, mix the flour, sugar, salt, and yeast. Add warm milk and half the beaten egg, then add the softened butter. Knead for 8-10 minutes until smooth and elastic. Form into a ball, place in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour until doubled in size.
2. Make the curry filling
   If using prepared curry roux, cook according to package instructions with ground meat, onions, and carrots until very thick. The filling should be cold and firm before using. If it's too runny, it will leak during frying. Refrigerate until completely cool.
3. Shape the curry bread
   Punch down the risen dough and divide into 6 equal pieces. Roll each piece into a ball, then flatten into a 5-inch circle. Place about 2 tablespoons of the cooled curry filling in the center of each circle. Gather the edges of the dough and pinch firmly to seal completely. Shape into an oval and place seam-side down on a parchment-lined baking sheet.
4. Coat with breadcrumbs
   Let the shaped buns rest for 15 minutes. Brush each bun with the remaining beaten egg, then roll in panko breadcrumbs to coat evenly. Press gently to help the breadcrumbs adhere.
5. Deep fry the curry bread
   Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the breaded buns in batches, turning occasionally, for 3-4 minutes until golden brown on all sides. Use a slotted spoon to transfer to paper towels to drain excess oil.
6. Cool and serve
   Allow the curry bread to cool slightly before serving. The filling will be very hot, so be careful when taking the first bite. Best enjoyed warm, but can be stored in an airtight container and reheated in an oven at 350°F (175°C) for 5 minutes to restore crispness.