Prepare the Curry Filling

Prepare the curry slurry.

• In a small bowl, combine the curry powder, cornstarch, and water. Mix until smooth, then set aside.

Cook the aromatics.

• Heat a small amount of oil in a pan over medium heat. Add the chopped onion and cook until translucent. Add the grated ginger and garlic, then continue cooking until lightly golden and fragrant.

Cook the vegetables.

• Add the cubed potato, cubed carrot, water, and a small amount of salt. Cover the pan with a lid and cook until the potato and carrot are tender and fully cooked.

Reduce excess liquid.

• Once the vegetables are cooked, check the pan for remaining liquid. If liquid remains, continue cooking uncovered until the mixture is dry. The filling should not be saucy.

Add the turkey.

• Add the minced turkey and a small amount of salt. Cook until the turkey is fully cooked, breaking it into small pieces as it cooks.

Season the filling.

• Add the ketchup, soy sauce, and freshly grated apple. Stir until evenly combined.

Thicken the filling.

• Add the prepared curry slurry to the pan. Stir well and continue cooking until the curry mixture thickens and becomes scoopable.

Cool the filling.

• Remove the filling from the heat and allow it to cool completely before assembling the buns.

Prepare the Bun Dough

Combine the dough ingredients.

• In the bowl of a stand mixer, combine the bread flour, salt, honey, instant yeast, and warm milk. Mix until the ingredients are incorporated.

Knead the dough.

• Knead the dough for 10 minutes using the dough hook attachment.

Add the butter.

• Reduce the mixer speed and add the softened butter one piece at a time, allowing each addition to incorporate before adding the next.

Continue kneading.

• Increase to normal speed and knead for an additional 5 minutes, or until the dough is smooth and elastic.

First rise.

• Shape the dough into a ball and place it in a greased bowl. Cover tightly with cling film and allow the dough to rise until doubled in size.

Assemble the Curry Buns

Prepare the breading station.

• Whisk the eggs in a shallow plate. Place the panko breadcrumbs in a separate shallow plate.

Divide the dough.

• Transfer the risen dough to a work surface and gently shape it into a log. Cut the dough into 16 equal pieces.

Shape the dough pieces.

• Form each piece into a ball. Cover the dough balls with cling film to prevent drying.

Roll the dough.

• Take one dough ball and flatten it slightly. Roll it into a circle approximately 3.5 inches, or 9 cm, wide. Roll the outer edges slightly thinner than the center to make sealing easier.

Add the filling.

• Place a portion of the cooled curry filling in the center of the dough circle.

Seal the bun.

• Lightly moisten the edges of the dough with water. Fold the dough over the filling and pinch the seams tightly to seal. Pinch and fold the seam again to secure the filling completely.

Coat the bun.

• Dip the sealed bun into the whisked eggs, coating it evenly. Transfer it to the panko breadcrumbs and coat all sides thoroughly.

Repeat.

• Place the breaded bun on a parchment-lined baking tray. Repeat the process with the remaining dough and filling.

Second rest.

• Cover the breaded buns with cling film and allow them to rest for 30 minutes, or until slightly puffed.

Fry the Curry Buns

Heat the oil.

• Heat a generous amount of oil in a pot over medium-low heat.

Fry the buns.

• Carefully place one or more buns into the hot oil, depending on the size of the pot. Roll each bun gently in the oil immediately after adding it to promote even cooking.

Cook until golden.

• Fry for approximately 5 minutes, or until the buns are golden brown and fully cooked.

Drain the buns.

• Remove the buns from the oil and place them on kitchen paper to absorb excess oil.

Serve.

• Serve the Japanese curry buns fresh and warm for the best texture and flavor.