With a savory curry filling, a chewy, springy texture, and a light coating of crispy panko, Japanese Curry Bread - or Kare Pan - is the star of pastries at Japanese bakery shops
If you are a huge fan of Japanese curry, you have to make this insanely delicious bread bun at home. Curry Bread (Kare Pan) INGREDIENTS 150 g bread flour (1 cup + 1 Tbsp) 50 g cake flour (1/3 cup + 1 tsp) 3 g kosher/sea salt (use half for table salt) (1 tsp) 15 g sugar (1 Tbsp + ½ tsp) 3 g instant dry yeast (1 tsp; See Notes if you use ACTIVE dry yeast) 125 g whole milk (125 ml; I highly recommend using whole milk instead of non-fat or reduced-fat milk.) 10 g unsalted butter (1 Tbsp) 300 g Japanese curry of your choice (1 ½ cup) (at room temperature, made previous night kept in the fridge overnight. Here are recipes for Beef Curry, Chicken Curry, and Instant Pot Curry) 1 large egg (for coating the bread; I forgot to put in the ingredient picture...
