Baked Curry Bread
A soft, fluffy bread made with a blend of two different curry flavors.
Ingredients
cake flour
120 g
unsalted butter (brought to room temperature)
5 g
refined white sugar
10 g
plain yogurt
60 g
dusting flour (cake flour)
to taste
eggs
to taste
breadcrumbs
to taste
salad oil
to taste
retort curry (ideally a box with two flavors)
1 box (100-110 g)
low-gluten flour (sifted)
3 heaping tbsp
salt
a pinch
pepper
a pinch
Instructions
1
Make the curry filling
Place the curry in a pan, add the sifted low-gluten flour, and stir over medium heat until thick and paste-like. Season with salt and pepper, continuing to stir until the mixture leaves trails when lifted on a spoon. Let cool, then divide into 5 equal portions and set aside.
2
Make the bread dough
Place the cake flour and unsalted butter in a bowl. Pinch and cut the butter into small pieces, then add the white sugar and plain yogurt. Using a rubber spatula, cut the mixture together while stirring.
3
Make the bread dough
Knead the mixture from step 2 into a dough, cover with plastic wrap, and refrigerate to rest for about 30 minutes.
4
Wrap the curry and bake
Divide the dough from step 3 into 5 equal portions. Place each portion on a floured surface and roll out with a rolling pin into a round about 10 cm in diameter.
5
Wrap the curry and bake
Use the dough rounds from step 4 to wrap each portion of curry like a small bun. Seal the edges well and place seam-side down.
6
Wrap the curry and bake
Brush the tops of the dough balls from step 5 with beaten egg and coat with breadcrumbs. Lightly moisten the bottoms with water and coat them with breadcrumbs as well.
7
Wrap the curry and bake
Arrange the finished pieces from step 6 on a baking sheet, drizzle with a little salad oil, and bake in a 180°C oven for about 15 minutes until deep golden brown.
