Japanese Curry Pan

In a Kitchenaid mixing bowl, mix bread flour, salt, sugar, and instant yeast.

Add the milk stir to form a shaggy dough, then add the butter.

Knead the dough in the bowl until smooth and elastic.

1. • Use the window pane test. If the dough is too dry, add more milk.

Place the dough in a lightly oiled bowl and cover the bowl with plastic wrap.

Place the bowl in a warm, draft-free place and let rise until nearly doubled, about 45 minutes to 1 hour.

Turn the dough out onto a lightly floured surface. Using a bench scraper, divide the dough into 6-8 equal portions.

Roll each dough portion into a ball. Cover and let rest for 15 min.

Using a small rolling pin, roll each dough ball into a circle about ¼ inch thick. Cover and let rest for 10 min.

Place ~2 tablespoons of curry filling in the center of each dough circle.

Bring the edges of the dough up to meet each other, forming a football shape. Pinch tightly to seal, then fold the seam over. Cover and let rest seam side down as you work on the rest.

Coat the kare pan in beaten egg and dip it in panko breadcrumbs, pressing the breadcrumbs into the dough to adhere. Cover and let rest as you work on the rest and as the oil heats up.

Meanwhile, heat at least 3 inches of oil in a pot to 325ºF.

Working in batches, fry the kare pan until golden brown and crispy, about 2 minutes per side.

Let drain on paper towels or a wire rack set inside a baking sheet.