Breadmakers Recipes

Curry-Pan

Zojirushi Recipe – <i>Curry-Pan</I>

Curry-Pan, also known as curry doughnut is a popular Japanese snack. It is a type of okazu-pan; okazu are side dishes that are eaten with rice, and okazu-pan are breads with savory (as opposed to sweet) fillings. A spoon full of Japanese curry is wrapped in dough, breaded and deep fried. Enjoy this crispy sensation that will fill your mouth with the rich taste of curry.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

<i>Curry-Pan</I> IngredientsHome Bakery Supreme®
Breadmaker
BB-CEC20
<i>Curry-Pan</I> IngredientsHome Bakery Mini
Breadmaker
BB-HAC10
<i>Curry-Pan</I> IngredientsHome Bakery Virtuoso®
Breadmaker
BB-PAC20
<i>Curry-Pan</I> IngredientsHome Bakery Supreme® Breadmaker BBCC-X20

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

<i>Curry-Pan</I> Ingredients

Home Bakery Supreme®
Breadmaker
BB-CEC20

<i>Curry-Pan</I> Ingredients

Home Bakery Mini
Breadmaker
BB-HAC10

<i>Curry-Pan</I> Ingredients

Home Bakery Virtuoso®
Breadmaker
BB-PAC20

<i>Curry-Pan</I> Ingredients

Home Bakery Supreme® Breadmaker BBCC-X20

<i>Curry-Pan</I> Ingredients

Ingredients (for BB-CEC20, makes 12 curry-pans):

Dough:

  • 1 cup (240mL) water
  • 3-1/3 cups (427g) bread flour
  • 4 Tbsp. (46g) sugar
  • 2 Tbsp. (8g) dry milk
  • 1 tsp. (5.6g) salt
  • 2 Tbsp. (28g) butter
  • 1-1/2 tsp. (4.2g) active dry yeast

Filling:

  • 10.6 oz. (300g) ready-made curry*
  • 5.3 oz. (150g) mashed potato**
  • 2 Tbsp. (14g) bread crumbs

Coating:

  • Large egg, beaten, or water, as needed
  • Bread crumbs as needed
  • Oil for deep frying

*Available in your local Asian grocery store

**Peel and cut potatoes into 1/2-inch cubes, place in a heat-safe bowl with 1 Tbsp. water and microwave (500W) for 5 minutes, then mash while hot

Ingredients (for BB-HAC10, makes 8 curry-pans):

Dough:

  • 3/4 cup (180mL) water
  • 2-1/3 cups (299g) bread flour
  • 2 Tbsp. (23g) sugar
  • 1-1/2 Tbsp. (6g) dry milk
  • 1/2 tsp. (2.8g) salt
  • 1 Tbsp. (14g) butter
  • 1 tsp. (2.8g) active dry yeast

Filling:

  • 7.1 oz. (200g) ready-made curry*
  • 3.5 oz. (100g) mashed potato**
  • 1-1/2 Tbsp. (10g) bread crumbs

Coating:

  • Large egg, beaten, or water, as needed
  • Bread crumbs as needed
  • Oil for deep frying

*Available in your local Asian grocery store

**Peel and cut potatoes into 1/2-inch cubes, place in a heat-safe bowl with 1 Tbsp. water and microwave (500W) for 5 minutes, then mash while hot

Ingredients (for BB-PAC20, makes 12 curry-pans):

Dough:

  • 1 cup (240mL) water
  • 3-1/3 cups (427g) bread flour
  • 4 Tbsp. (46g) sugar
  • 2 Tbsp. (8g) dry milk
  • 1 tsp. (5.6g) salt
  • 2 Tbsp. (28g) butter
  • 1-1/2 tsp. (4.2g) active dry yeast

Filling:

  • 10.6 oz. (300g) ready-made curry*
  • 5.3 oz. (150g) mashed potato**
  • 2 Tbsp. (14g) bread crumbs

Coating:

  • Large egg, beaten, or water, as needed
  • Bread crumbs as needed
  • Oil for deep frying

*Available in your local Asian grocery store

**Peel and cut potatoes into 1/2-inch cubes, place in a heat-safe bowl with 1 Tbsp. water and microwave (500W) for 5 minutes, then mash while hot

Ingredients (for BBCC-X20, makes 12 curry-pans):

Dough:

  • 1 cup (240mL) water
  • 3-1/3 cups (427g) bread flour
  • 4 Tbsp. (46g) sugar
  • 2 Tbsp. (8g) dry milk
  • 1 tsp. (5.6g) salt
  • 2 Tbsp. (28g) butter
  • 1-1/2 tsp. (4.2g) active dry yeast

Filling:

  • 10.6 oz. (300g) ready-made curry*
  • 5.3 oz. (150g) mashed potato**
  • 2 Tbsp. (14g) bread crumbs

Coating:

  • Large egg, beaten, or water, as needed
  • Bread crumbs as needed
  • Oil for deep frying

*Available in your local Asian grocery store

**Peel and cut potatoes into 1/2-inch cubes, place in a heat-safe bowl with 1 Tbsp. water and microwave (500W) for 5 minutes, then mash while hot

<i>Curry-Pan</I> Step 1
1

Following the instruction manual, prepare the dough using the ingredients listed.

<i>Curry-Pan</I> Step 2
2

Prepare the filling. In a small pan, simmer the ready-made curry and mashed potato over low heat until it thickens, and add the bread crumbs. If there are large pieces of vegetables, break them into smaller pieces. Allow to cool slightly.

<i>Curry-Pan</I> Step 3
3

Divide the filling into 12 for the 2-lb. breadmaker, or into 8 for the 1-lb. breadmaker.

<i>Curry-Pan</I> Step 4
4

When the DOUGH course completes, remove the dough and divide into 12 for the 2-lb. breadmaker, or into 8 for the 1-lb. breadmaker, and shape into a ball. Cover with a damp cloth and let rest for 20 minutes.

<i>Curry-Pan</I> Step 5
5

Flatten each dough into an oval and place the filling. Fold in the edges and seal in the middle.

<i>Curry-Pan</I> Step 6
6

Flip over and press with the palm of your hand to flatten slightly.

<i>Curry-Pan</I> Step 7
7

Brush with egg or water on all sides and coat with bread crumbs.

<i>Curry-Pan</I> Step 8
8

Place on a baking sheet lined with parchment paper and allow to double in a warm place (about 30-40 minutes at 95°F).

<i>Curry-Pan</I> Step 9
9

Deep fry the bread in oil heated to 360°F. Turn the bread over a few times and cook until golden brown.

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