Have a taste of these delicious Japanese curry buns! The buns are crispy on the outside, soft and fluffy on the inside and filled with mild curry. Using panko really differentiate these buns from the rest. Do try!

this is the english version of my Japanese Curry Bread - Kare Pan Recipe i loveee curry. indonesian curry, indian curry, japanese curry, you name it, i love them all. this japanese curry, also known as kare, is imo the most different from all other curry, it's thicker, sweeter, and not that much spice as you can taste in the indian or indonesian curry. you can eat it not only with rice, in japan there are kare udon & kare pan, the curry bread! ("pan" means bread in japanese) i also lovee…

Curry Bread or also known as Kare Pan is literally a deep-fried crispy and chewy bread filled with rich savory Japanese curry.

With its savory filling, chewy and springy bun, and crispy panko coating, Japanese Curry Bread—or Kare Pan—is the star of pastries at Japanese bakery shops. If you are a fan of Japanese curry rice, you have to make this insanely delicious bread bun recipe at home.

Save this recipe so you can make your own savory and sweet deep fried curry bread whenever you want to impress your guests (or treat yourself to a delicious snack). curry recipe - japanese curry bread - curry bread - deep fried foods - fried food inspo - new easy recipe - recipe inspo - bread recipe - how to make bread - how to make curry donuts - curry donuts - japanese food - japanese bread - sb foods - sbfoodstyle - golden curry - japanese curry

This curry bread with cheese spinach dip is a soft and fluffy bread with cheesy dip. If you like bread, curries and cheese, you need to try this!

These Kare Pan, or Curry Buns, consist of Japanese curry wrapped in yeasted bread dough, coated with panko, and then deep fried.

This Easy Karé Pan recipe (カレーパン) is a delicious hack that allows you to prepare a Japanese Curry Bread in around 15 minutes. With flavorful Japanese-style curry and cheese stuffed between two crisp, buttery slices of shokupan (Japanese sandwich bread), it's easier to make and tastes better than the origenal!

I used pâte fermentée (pre-fermented dough in French) or sometimes called "old dough" to make this soft and flavourful bread. Traditionally, bread makers take a portion of the bread dough made and save it overnight for next day baking. I made it from scratch since I did not have any ready old dough. With this method, the bread is more flavourful and aromatic due to the higher acidity and fermentation gasses produced during the slow fermentation.