Ingredients (for BB-CEC20, makes 12 curry-pans):
- 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
- 10.6 oz. (300g) ready-made curry*
- 5.3 oz. (150g) mashed potato**
- 2 Tbsp. (14g) bread crumbs
- 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
Following the instruction manual, prepare the dough using the ingredients listed.
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.
Divide the filling into 12 for the 2-lb. breadmaker, or into 8 for the 1-lb. breadmaker.
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.
Flatten each dough into an oval and place the filling. Fold in the edges and seal in the middle.
Flip over and press with the palm of your hand to flatten slightly.
Brush with egg or water on all sides and coat with bread crumbs.
Place on a baking sheet lined with parchment paper and allow to double in a warm place (about 30-40 minutes at 95°F).
Deep fry the bread in oil heated to 360°F. Turn the bread over a few times and cook until golden brown.