Inspired by one of my top Japanese snacks, the curry pan (effectively curry-filled doughnuts), these are a baked sweet version, filled with a matcha white chocolate ganache instead of the usual curry. The bread is a Japanese milk bread made using the tangzhong method, a simple way to make a super soft and longer-lasting bread dough. The curry pan are usually coated in panko breadcrumbs and fried. I go so far as coating in the breadcrumbs, but these are baked instead of fried.