Japanese Curry Donuts (Cheat Version)
Japanese Curry Donuts (Cheat Version)
Ingredients
- 8 slices white sourdough bread
- 1 batch japanese curry, refrigerated overnight
- 2 eggs
- 1 cup panko bread crumbs, as needed
- 3 inches oil, neutral, for frying
Instructions
- 1
Lay 4-6 slices of white sourdough bread onto a chopping board.
⏱️ 1 min
- 2
Scoop a generous dollop (not too big) of the refrigerated overnight Japanese curry into the centre of each slice of bread. An ice cream scoop works well for this step.
⏱️ 3 min
- 3
Cover each curry-topped slice with another slice of bread.
⏱️ 1 min
- 4
Carefully use a round cookie cutter to cut out the donuts. You may have to manipulate the top slice a little so the bread doesn’t tear; take your time and press down firmly with the cookie cutter.
⏱️ 5 min
- 5
Heat up a few inches of neutral oil in a saucepan over medium-high heat.
⏱️ 5 min
- 6
Set up a coating station: whisk 2 eggs in a bowl and pour panko breadcrumbs into a large plate or dish.
⏱️ 2 min
- 7
Once the oil reaches 180ºC, coat each donut. First, dip the bread donut into the whisked egg, ensuring it's fully covered (using two forks can help submerge and lift the donut from the egg wash).
⏱️ 2 min•🌡️ 180
- 8
Next, cover the egg-coated donut thoroughly in panko crumbs, pressing gently to ensure an even coating.
⏱️ 2 min
- 9
Carefully place the coated donuts into the hot oil.
⏱️ 1 min
- 10
Fry for a few minutes, flipping as needed (chopsticks are useful for flipping) until they are golden brown on all sides.
⏱️ 5 min
- 11
Remove the fried donuts from the oil and place them on a wire rack to drain any excess oil.
⏱️ 1 min
- 12
Serve immediately for the fresh, crisp crunch.
Kitchen Tools
Nutrition Facts (per serving)
Japanese Curry Donuts (Cheat Version)
- 8 slices white sourdough bread
- 1 batch japanese curry, refrigerated overnight
- 2 eggs
- 1 cup panko bread crumbs, as needed
- 3 inches oil, neutral, for frying
Instructions
- 1
Lay 4-6 slices of white sourdough bread onto a chopping board.
⏱️ 1 min - 2
Scoop a generous dollop (not too big) of the refrigerated overnight Japanese curry into the centre of each slice of bread. An ice cream scoop works well for this step.
⏱️ 3 min - 3
Cover each curry-topped slice with another slice of bread.
⏱️ 1 min - 4
Carefully use a round cookie cutter to cut out the donuts. You may have to manipulate the top slice a little so the bread doesn’t tear; take your time and press down firmly with the cookie cutter.
⏱️ 5 min - 5
Heat up a few inches of neutral oil in a saucepan over medium-high heat.
⏱️ 5 min - 6
Set up a coating station: whisk 2 eggs in a bowl and pour panko breadcrumbs into a large plate or dish.
⏱️ 2 min - 7
Once the oil reaches 180ºC, coat each donut. First, dip the bread donut into the whisked egg, ensuring it's fully covered (using two forks can help submerge and lift the donut from the egg wash).
⏱️ 2 min•🌡️ 180 - 8
Next, cover the egg-coated donut thoroughly in panko crumbs, pressing gently to ensure an even coating.
⏱️ 2 min - 9
Carefully place the coated donuts into the hot oil.
⏱️ 1 min - 10
Fry for a few minutes, flipping as needed (chopsticks are useful for flipping) until they are golden brown on all sides.
⏱️ 5 min - 11
Remove the fried donuts from the oil and place them on a wire rack to drain any excess oil.
⏱️ 1 min - 12
Serve immediately for the fresh, crisp crunch.