It's a baking machine dough. Put warm milk and water in the baking machine container. Add the cheddar powder and dig three holes and add yeast, salt and sugar, respectively. Turn to a dough course and when it's a lump, add the butter and cook for another 20 minutes.

When the dough is finished, first ferment at room temperature for about an hour. When the dough expands twice, remove the gas, lump it together, and then divide it into six equal parts and round it. Cover the dough with a wet cloth and let it rest for about 15 minutes.

Prepare the curry sauce while the dough is resting. (It's better to prepare it in advance and put it in the refrigerator the day before, so it's better to mold it.) When the tissue is finished, push the dough with a rolling pin, put curry powder in the middle, cover the dough, and heal it well.

Coat the surface of the dough with water or milk and spread bread crumbs evenly bread crumbs. After the second fermentation at room temperature for about 30 minutes with bread crumbs on it, fry it evenly in the preheated oil at 160 degrees Celsius. (If the oil temperature is too high, fry the batter back and forth evenly at the right temperature, as the batter inside will be undercooked.)

Brownish crispy curry bread is done. It's golden brown, so it's fried well, right? If you don't like fried food, you can bake it in the oven. Fried ones are much better. The freshly fried curry bread is really good when it's crispy and savory.