Japanese Curry Buns

Kare –pan is a bun made of slightly sweet dough, filled with a spoonful of curry, breaded and deep fried. It is sold at bakeries and convenience stores throughout Japan.


Ingredients Volumetric
500 g Laucke Sweet Bread & Bun Mix 1 packet
4 g Yeast 1 sachet
2 each Eggs 2 large
200 g Milk ⅘ cup
40 g Butter 2⅘ tbsp
Fish Curry (approx. 2 cups) reduced down to a paste like consistency
Bread Cumbs - Dry panko style are best
Oil - vegetable or peanut for frying


  1. Equipment: Baking paper, cling wrap, pastry brush, deep fryer or wok, spatula.

  2. Dough can be prepared in a bread machine, dough mixer or by hand. Combine Sweet Bread & Bun Mix, Eggs, Milk, Butter and Yeast and knead until you have a silky smooth dough ball, cover loosely with plastic wrap and let rise in a warm place for about 1 hour, until doubled in size. While the dough is rising, mash down and or reduce your curry to a thick consistency.

  3. Punch down the dough, knead lightly and divide into 12 pieces of equal size. Roll each piece into a ball, and let rest for about 15 minutes under a piece of plastic.

  4. Mix 1 tablespoon of milk with the reserved egg.

  5. Form the buns by rolling each dough ball out with your hands, or a rolling pin to a thin round, with the centre thicker than the edges. Paint the edges of the circle with the egg wash, to act as a glue to form a seal.

  6. Put a tablespoon or so of curry in the centre of the circle. Gather up the opposing edges of the circle above the filling. Pinch the dough all around to seal well. When all edges are crimped, push the crimped edge down to one side.

  7. Add a bit more milk to the egg wash, and put into a bowl. Dip the bun into the egg wash, coating it on all sides, then roll in bread crumbs.

  8. Put the buns on some baking paper and leave in a warm place for about 15 minutes, they should rise to about 1 ½ times their original size.

  9. Preheat the frying oil to 175°C / 350°F.

  10. If the buns have developed any gaps, pinch them closed. Fry the buns until golden brown, approx 1 minute each side. They may need some help to keep them down. Do about 2 or 3 at a time – don’t overcrowd the pan.

  11. Drain well on a rack or several layers of paper towel. Serve hot or at room temperature.

  • Specialty Breads
  • 12 buns


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