• Bread flour160g
• Dry yeast1 tsp
• Sugar1.5 tbsp
• Butter20g
• Salt2/3 tsp
• Water100ml
• Curryabout 6 curry spoonfuls
• Melting cheese (optional)just under 2 tbsp
• Vegetable oilto taste
• Panko breadcrumbsto taste

1. 1

   Add 160g bread flour, 1 tsp dry yeast, 1.5 tbsp sugar, 20g butter, 2/3 tsp salt, and 100ml water to a bowl. Mix until combined, then transfer to a work surface and knead for about 10 minutes.

2. 2

   Shape the kneaded dough into a ball, return it to the bowl, cover with plastic wrap, and let it rise at 40°C for about 30 minutes until it doubles in size.

3. 3

   Perform the finger test on the risen dough, deflate it, then divide into 6 equal pieces and shape into balls. Cover with plastic wrap or a damp cloth and let rest for 10 minutes.

4. 4

   Mix together about 6 curry spoonfuls and just under 2 tbsp melting cheese. Separately, prepare plates with vegetable oil and panko breadcrumbs.

5. 5

   Flatten each dough piece and fill with the curry and cheese mixture. Be careful not to overfill and seal the edges tightly.

6. 6

   Holding the seam side down, roll the bottom half of the dough in vegetable oil, then coat with panko breadcrumbs. Arrange on a baking sheet lined with parchment paper.

7. 7

   Cover with plastic wrap and let rise at 40°C for 20-30 minutes for the second rise until the dough increases slightly in size.

8. 8

   Bake in an oven preheated to 190°C for about 14 minutes. Once baked, let cool briefly and allow residual heat to set the color.

Do not overfill the curry—this is important. Chilling the curry in the refrigerator will firm it up and make it easier to work with. If the curry is too loose, adjust the consistency so it's easier to seal. Apply the vegetable oil and panko breadcrumbs only to the top half, not the entire surface. Baking in aluminum cups will give a neater appearance.

• Calories280 kcal
• Protein8.5 g
• Fat9 g
• Carbs40 g
• Sodium0.6 g