curry bread (カレーパン) pt.2: dough

Here's the second part to this three part recipe: the dough. You can totally use this recipe as is to make beignets, just increase the sugar to 1/2c, cut into pieces, fry until golden, and dust with powdered sugar. You can also fill the fritters with jam, peanut butter.. etc. But in this case, we'll be using this to make the "bread" part of the curry buns.

Beignet Dough for Curry Bread

We'll need:
                                        

                                        
















1 envelope dried yeast (2tbls)
3/4 cup tepid water (110F)
1/4 cup sugar
1/2 tsp salt
1 beaten egg
1/2 cup evaporated milk
3 1/2-3 3/4 cup all-purpose flour
2tbls softened butter or shortening

Utensils:
large mixing bowl
measuring spoons/cups
hands


~Combine yeast, water, and sugar in the bowl. Let stand for 5mins. Then, add the salt, beaten egg, and evaporated milk to the yeast mixture and combine well. Add half of the flour(about 1 1/2c.) until it begins to come together, forming a very loose dough. Next, add the softened butter or shortening. When incorporated, add the remaining flour (about 1 1/4c) in small amounts. Place the dough on a floured surface and knead until it becomes smooth and is without lumps (about 5-15mins).

~When the dough is ready, place it back in the bowl and let rise overnight in the refrigerator.



Next Post:  Making the Curry Bread (finally).