Thanks, I'll give it a try.

Jeff
"Jean B." > wrote in message ...
> KR wrote:
> >
> > Hi everyone,
> >
> > After eating my first curry donut, from a Japanese bakery, I'm
> > determined to figure or find out how to make this amazing but
> > improbable sounding food.
> >
> > The exterior appears to be a standard yeast-raised donut, but coated
> > in panko. The curry filling (at least in the one I had) appears to be
> > a Japanese style curry with conspicuous bits of onion and carrot in a
> > thick spicy gravy. The exterior of the donut offered little clue as to
> > when or how the curry center was formed (ie, introduced before or
> > after frying, and how - though I didn't see a hole when I looked).
> >
> > Does anyone have any more in-depth information?
> >
> > Also, if anyone can recommend a Japanese cookbook for baked goods
> > (breads and perhaps donuts as well) I'd be grateful. I have seen
> > comparable cookbooks that deal with Chinese breads, buns and pastries.
> > In English would be preferred - but one in Japanese with good
> > illustrations or photos and a clear, step-by-step layout would work
> > out.
> >
> > Thanks,
> > krnntp
>
> Well, just for you I bought a cookbook yesterday, because it
> contained such a recipe. Actually it has both a fried and a baked
> version. I don't think they look quite right. (The dough in the
> fried one is too puffy; since I have never had the baked one, I
> don't know what the dough should be like. As for the filling: in
> the photos, it looks too scant, with not enough of the unctuous
> curry "glue"; and is it normally made with ground meat? [It has
> been so long since I indulged. Maybe I'll have to get one for
> myself today--in addition to a couple for my daughter.] That
> being said, I hope this recipe may provide a clue or two, since
> the recipe you search for is elusive.
> --
> Jean B.
>
> Fried Curry Donut
> Source: Lee Hwa Lin, "International Baking Delights" (Wei-Chuan
> Cultural-Educational Foundation, August 1996). Recipe spliced
> together and edited by Jean B.
>
> Dough:
> 1/5 oz (6 g) active dry yeast
> 120 g (4 1/4 oz) water
> 2 oz (60 g) beaten eggs
> 1 1/4 oz (36 g) granulated sugar
> 1/3 oz (10 g) powdered milk
> 3/8 tsp salt
> 10 1/2 oz (300 g) bread flour
> 1 oz (27 gr) margarine
> 1 oz (27 gr) shortening
> additional bread flour for dusting
>
> Curry Filling:
> 2 Tbsps oil
> 2 tsps curry powder [JB: I guess I'd get a Japanese brand]
> 3 1/2 oz (100 g) diced onion
> 5 1/3 oz (150 g) ground pork
> 3/4 tsps salt
> 2 tsps flour
> 5 Tbsps water
>
> panko, as needed
>
> Dissolve yeast in water and mix well with the eggs, sugar,
> powdered milk, and salt. Sift the flour and mix with the above
> plus the margarine and shortening. Let stand at room temperature
> to rise for 90 minutes or until doubled in size.
>
> Toward the end of the 90 minutes, make the filling. Heat the
> wok. Add 2 Tbsps oil. Stir-fry curry powder until fragrant. Add
> diced onion and fry it. Add pork and stir-fry until pork is
> cooked through. Season with salt. Add flour and mix well. Add 5
> Tbsps water and mix well. Divide into 8 equal portions.
>
> Dredge dough in bowl with a little more bread flour. Divide dough
> into 8 equal portions, and flatten them into circles with a
> rolling pin. Place a portion of the filling in the center and wrap
> dough around it, forming a slightly flattened ball. Be sure to
> seal seams well. Brush with a little water and evenly dust with
> panko. Let rise for 30 minutes.
>
> Heat frying pot. Add 8 cups of oil and heat to 120C (250F).
> Deep-fry the doughnuts over low heat until golden. Jean B. via
> afa