Karē Pan (Japanese Curry Bread)

Ingredients

1/2 cup milk of choice1 tsp instant yeast1&1/4 cup AP flour1/2 cup cake flour1 tsp salt1 tbsp sugar1 tbsp neutral tasting oil1&1/2 cup leftover curry of choice (room temp)1 egg (or other vegan substitutes)1 cup pankooil for deep frying

Steps

Heat milk in a pot till it’s warm to touch, sprinkle yeast & sugar, stir well.Whisk both flours & salt in a large bowl.Pour flour mixture into pot containing wet ingredients, mix with a spatula till it becomes a rough dough.Add oil, mix then tip dough onto a lightly floured work surface & knead for 8-10 mins.When dough is moist, smooth & pliable, form a ball.Place seam side down, roll around a few times, place dough in a bowl, seam side down, cover with plastic wrap & let it rise for 1 hr or until doubled in size.Transfer dough to a lightly floured surface, gently press it down & divide into 8 balls.Place dough balls on a lined baking tray, cover with plastic wrap & let rest for 15 mins at room temp.Roll each ball into a 9 cm circle using a rolling pin, place 1 tbsp of curry in the centre, gather opposing edges & fold dough in 1/2.Tightly pinch edges to seal well, shape into a rugby ball with sharp ends using both palms & place seam side down back on lined baking tray.Using a pastry brush, coat with egg wash, then panko, fry till golden brown & serve hot or warm.