Fried Korean Salad Bread (K-Croquette)

300 g bread flour

150 ml warm milk

40 g sugar

5 g instant yeast

30 g unsalted butter, softened

1/2 teaspoon salt

1 egg

For the Coating

1 cup Panko breadcrumbs

1 egg, beaten

For the Filling (Crab & Egg Salad)

4 hard-boiled eggs, mashed

5 crab sticks, shredded

1/2 cup mayonnaise

1 tablespoon honey or sugar

Salt to taste

Black pepper to taste

For the Topping

Sweet chili sauce

Chopped scallions (green onions)

Instructions