Curry Buns

This is one of popular savory deep fried bread in Japan.
It is made of slightly sweet dough, filled with hot thick curry.


My friend asked me to make Japanese curry buns. Then I made it for him and his friends. I arranged the shape. It is usually round shape. But I made it long shape to cut and share easily with 15 people.

To make curry filling, chop off all  vegetable. And make it very thick. I used mince beef, onion, carrot, potato, zucchini for curry. I made it day before make the dough. Because curry filling has to be cold in the fridge to wrap with the dough.
The dough is like doughnuts. To make crispy crust, I add baking powder.
And when I proof the dough before fry, I keep it dry. Usually I keep not to dry the dough all the time. But It is better dry dough surface, it makes crispy in the deep fry oil.

Only one thing to care!!  If the dough is not sealed properly, the bun will burst in the oil, which ends up to be quite a mess (oil seeps in, filling seeps out).

Curry Buns

Dough

Bread Flour 240g

Plain Flour 60g

Baking Powder 5g

Dried Yeast 3g

Sugar 25g

Salt 5g

Unsalted butter 30g

Water 185cc

Very Thick Curry Sauce (Kept in the fridge)

Water

Bread crumb

1. In the mixer or bread machine, combine the all dough ingredients. Mix it 15 minutes till it becomes smooth and elastic. 

2.   Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 1hour).

3. Pour the dough onto floured counter. Deflate and preshape it.Divide into 55g ball each.  Let it rest with cover for 20minutes.

4. Shape them.

A. deflate a ball with your palm. Make 10cm round with the rolling pin.
B. Place the curry filling on the side.
C. Fold over as pulling the dough.
D. Seal it with your finger tips. Try not to touch the filling to seal properly.

Roll and make nice shape.


5. Soak in to water, dip into and cover with bread crumbs. 
Put them on the wire rack. 

 6. Place them on the warm place (30℃) without steam.
Keep them dry.


7. Preheat the deep fry oil at 180℃.
Deep fry them 90seconds each side. 

8. Cool them down on the wire rack. 

It is posted at Yeastspotting. 

Walnuts Rye Sourdough

This is one of my favorite bread.
It doesn't proof much. Because it is made from Rye sourdough starter. And 1: 1: 1 = white flour : Rye flour : wholemeal flour.
It has to be baked with steam at first and gradually low heat for 1 hour.

It is quite dark bread. I like to toast and have it with honey!!

Walnut Rye Sourdough

Rye Sourdough starter
Day 1
Rye flour 40g
Water 50g
2 teaspoon of beer yeast
(or pinch of active dried yeast)
Day2
Rye flour 40g
Water 50g

Final dough 

White Flour 135g

Wholemeal Flour 135g

Rye wholemeal 55g

Salt 8g

Caraway seeds 2 tea spoons

Molasses 19g

Water 150cc

Unsalted Butter 10g

Walnut 100g

Time

Mix 10minutes

Add butter and walnut

Mix 10minutes
Fermenting 7 - 10hours

Deflate
Rest 20 minutes
Proofing 1hour30minutes - 2hours
Bake 220℃　10minutes
180℃ 10minutes
160℃ 40minutes
Turn off fire 10minutes

1. Day 1

In a container, combine rye flour and water, beer yeast. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest.

2. Day 2

Refresh the starter. Add rye flour and water. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest.

3. Final dough

In the mixer or bread machine, combine the final dough ingredients except butter and walnut. Mix it 10minutes till it becomes smooth and elastic. Add butter and mix it another 10minutes.
Then add walnut, and knead it till it is completely combined.

4. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours).

5. Pour the dough onto floured counter. Deflate and preshape it. Let it rest with cover for 20minutes.

6. Shape it into loaf.

7. Place it at worm place (30℃) for 1.5 - 2 hours.
Preheat oven at 220℃ with baking a tray.

8. Take the baking tray out from the oven. sprinke flour. Transfer the dough on it. 
Slash the dough.

9. Bake it at 220℃ for 10minutes with steam. 180℃ for 15minutes, 160℃ for 35minutes. Turn off and leave it for 10minutes.  

10. Cool it down on the wire rack.

It is placed at Yeastspotting.

Orange Rye Sourdough

My beer yeast works very well. I made starter with rye flour and beer yeast. I m so impressed with rye starter. It was fragrant with fruity aroma. I never have like that before. Rye flour fermented well with beer yeast.


With this Orange Rye Sourdough, I used a whole orange, squeezed juice, shave and chopped peel. Orange makes hint of citrus, but I added muscovado sugar to make it mild and dark color.
Actually orange and muscovado sugar work together well.
You could use molasses instead of muscovado sugar.

It is perfect for breakfast. Toast them and apply butter. You could taste natural rye flavor and citrus aroma.

Orange Rye Sourdough (make 2 small loaf)

Rye Sourdough starter
Day 1
Rye flour 50g 
Water 50g
2 teaspoon of beer yeast
(pinch of active dried yeast)


Day2
Rye flour 50g 
Water 50g


Final Dough
1 orange
240g bread flour
60g Rye flour
140cc squeezed Orange juice and water
8g Salt
15g Muscovado Sugar
All starter
10g Unsalted Butter
100g Orange peel


Time
Mix 15minutes
Fermenting 7 - 10hours
dividing
Rest 20 minutes
Proofing 1hour30minutes - 2hours
Bake 220℃　10minutes
180℃ 10minutes
160℃ 20minutes
Turn off fire 10minutes

1. Day 1

In a container, combine rye flour and water, beer yeast. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest. 

2. Day 2

Refresh the starter. Add rye flour and water, beer yeast. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest. 

3. Final dough

In the mixer or bread machine, combine the final dough ingredients except butter and orange peel. Mix it 10minutes till it becomes smooth and elastic. Add butter and mix it another 5minutes. 

Then add orange peel, and knead it till it is completely combined.

4. Put it into the container, then proof it at warm place (30℃) till it becomes double size (about 6 - 10 hours).

5. Pour the dough onto floured counter, then deflate it, knead briefly. Preshape it and let rest, covered, for 20 minutes.

6. Shape into final loaf, make it oval ball. Sprinkle enough flour onto a basket. Put the dough into the floured basket.

7. Place it into warm place (35℃) with spray water, rise it for 1 - 2 hour till it becomes double size. Preheat oven at 230℃ with the baking tray.


8. take the baking tray out. Put the dough on the floured baking tray as upside down the basket. Score slant line on the dough with a sharp knife. Spray water. 


9. Put the dough at 220℃ with steam with 10minutes, 180℃ for 10minutes, 160℃ for 20minutes. Turn off fire and leave the loaf in the oven for 10minutes. 


10. Cool them down on the wired rack. 

It is placed at Yeastspotting.