INGREDIENTS
1 teaspoon yeast
¼ cup water (lukewarm)
3 cups flour
2 tablespoons sugar
1 teaspoon salt
2 tablespoons unsalted butter (melted and cooled)
1 cup water
1 cup leftover curry
1 egg (lightly beaten)
1 tablespoon milk
1 cup panko bread crumbs
DIRECTIONS
Mix the yeast and the warm water in a bowl and let sit for 10 minutes. Mix in the flour, sugar, salt, butter and water and form dough. Knead the dough on a lightly floured surface for about 10 minutes.
Place the dough in a greased bowl, cover with plastic wrap and let rise to double its size, about 60-90 minutes. Knock the dough down and knead for 2 minutes. Place the dough back into the bowl and let rise again. Knock the dough down and knead for 2 minutes. Cut the dough into 8 pieces and set aside.
Mash the curry to form a paste. Mix the egg and milk in a bowl. Roll out one of the pieces of dough into a 6 inch circle and place a spoonful of the curry in the center. Brush some of the egg wash around the edge of half of the dough and fold it over and pinch the dough closed. Fold the pinch to one side.
Form the rest of the buns until done.
Dip the formed bread into the egg wash and then dip them into the panko bread crumbs to cover.
Cover the bread with plastic and let rise while you heat the oil. Heat the oil in a pan. Place the bread into the oil and fry until golden brown on both sides, about 60-90 seconds per side. Place the cooked curry bread onto some paper towels to drain while it cools.
