Crispy on the outside without deep-frying — this cheese curry bread from Nukari-san's recipe is totally irresistible! One bite and you'll be hooked♪
Ingredients
6 servings- Curryabout 6 curry spoons
- Melting cheese (optional)slightly under 2 tbsp
- ★Bread flour160g
- ★Dry yeast1 tsp
- ★Sugar1 1/2 tbsp
- ★Butter20g
- ★Salt2/3 tsp
- ★Water100cc
- ★Vegetable oilto taste
- ★Panko breadcrumbsto taste
Directions
120 min- 1
Add the ★ ingredients (except the vegetable oil and panko) into a bowl and mix until the dough comes together. Transfer to a work surface and knead for about 10 minutes.
- 2
Shape the kneaded dough into a ball, return it to the bowl, cover with plastic wrap, and let it ferment at 40°C for about 30 minutes, until it doubles in size.
- 3
Perform a finger test on the risen dough, then degas it. Divide into 6 equal portions and reshape each into a ball. Cover with plastic wrap or a damp cloth and let rest for 10 minutes (bench time).
- 4
Mix the curry (about 6 curry spoons) and melting cheese (slightly under 2 tbsp) together. Separately, place the ★ vegetable oil and ★ panko breadcrumbs each on a plate, ready to use.
- 5
Flatten each dough portion, place some of the curry and cheese mixture in the center, and seal the edges tightly. Be careful not to overfill.
- 6
Holding each piece seam-side down, roll the top half in the ★ vegetable oil, then coat with ★ panko breadcrumbs. Arrange on a baking sheet lined with parchment paper.
- 7
Cover loosely with plastic wrap and let the dough proof again at 40°C for 20–30 minutes, until the pieces have grown noticeably larger.
- 8
Bake in an oven preheated to 190°C for about 14 minutes. Once done, let them rest briefly so the residual heat can even out the color. Serve and enjoy!
Tips
Be careful not to overfill the dough with curry. Chilling the curry in the refrigerator beforehand helps it firm up and makes it easier to handle. If your curry is too runny, adjust the consistency before filling. You only need to coat the top half of each bun with oil and panko — not the entire surface. Baking them in aluminum cups gives a neat, attractive finish.
Nutrition
Per serving- Calories225 kcal
- Protein6.3 g
- Fat7 g
- Carbs31.7 g
- Sodium0.8 g
Crispy on the outside without deep-frying — this cheese curry bread from Nukari-san's recipe is totally irresistible! One bite and you'll be hooked♪
Ingredients
6 servings- Curryabout 6 curry spoons
- Melting cheese (optional)slightly under 2 tbsp
- ★Bread flour160g
- ★Dry yeast1 tsp
- ★Sugar1 1/2 tbsp
- ★Butter20g
- ★Salt2/3 tsp
- ★Water100cc
- ★Vegetable oilto taste
- ★Panko breadcrumbsto taste
Directions
120 min- 1
Add the ★ ingredients (except the vegetable oil and panko) into a bowl and mix until the dough comes together. Transfer to a work surface and knead for about 10 minutes.
- 2
Shape the kneaded dough into a ball, return it to the bowl, cover with plastic wrap, and let it ferment at 40°C for about 30 minutes, until it doubles in size.
- 3
Perform a finger test on the risen dough, then degas it. Divide into 6 equal portions and reshape each into a ball. Cover with plastic wrap or a damp cloth and let rest for 10 minutes (bench time).
- 4
Mix the curry (about 6 curry spoons) and melting cheese (slightly under 2 tbsp) together. Separately, place the ★ vegetable oil and ★ panko breadcrumbs each on a plate, ready to use.
- 5
Flatten each dough portion, place some of the curry and cheese mixture in the center, and seal the edges tightly. Be careful not to overfill.
- 6
Holding each piece seam-side down, roll the top half in the ★ vegetable oil, then coat with ★ panko breadcrumbs. Arrange on a baking sheet lined with parchment paper.
- 7
Cover loosely with plastic wrap and let the dough proof again at 40°C for 20–30 minutes, until the pieces have grown noticeably larger.
- 8
Bake in an oven preheated to 190°C for about 14 minutes. Once done, let them rest briefly so the residual heat can even out the color. Serve and enjoy!
Nutrition
Per serving- Calories225 kcal
- Protein6.3 g
- Fat7 g
- Carbs31.7 g
- Sodium0.8 g
Tips
Be careful not to overfill the dough with curry. Chilling the curry in the refrigerator beforehand helps it firm up and makes it easier to handle. If your curry is too runny, adjust the consistency before filling. You only need to coat the top half of each bun with oil and panko — not the entire surface. Baking them in aluminum cups gives a neat, attractive finish.