Stuffed Chicken Buns

1. 1

   Step 1

   • a.Prepare the Dough
   • b.In a small bowl, combine the warm milk, sugar, and instant yeast. Stir gently and let it sit for 5-7 minutes until the mixture becomes frothy. This indicates the yeast is active.
   • c.In a large mixing bowl, whisk together the all-purpose flour and 1 tsp of salt.
   • d.Pour the frothy yeast mixture, one lightly beaten egg, and 30g of melted butter into the flour. Mix with a spatula or your hands until a shaggy dough forms.
   • e.Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes smooth, soft, and elastic. It should spring back when you poke it gently.
   • f.Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
2. 2

   Step 2

   • a.Make the Chicken Filling
   • b.While the dough is rising, heat the vegetable oil in a pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
   • c.Add the ginger-garlic paste and chopped green chillies. Cook for another minute until the raw smell disappears.
   • d.Add the chicken mince to the pan. Break it up with a spoon and cook for 5-6 minutes until it's no longer pink.
   • e.Stir in the turmeric powder, red chilli powder, coriander powder, garam masala, and 0.75 tsp of salt. Mix well to coat the chicken.
   • f.Continue to cook for another 4-5 minutes until the chicken is fully cooked and the mixture is relatively dry. Scrape the bottom of the pan to prevent sticking.
   • g.Turn off the heat. Stir in the lemon juice and chopped fresh coriander. Transfer the filling to a bowl and allow it to cool completely before using.
3. 3

   Step 3

   • a.Assemble the Buns
   • b.Once the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured surface.
   • c.Divide the dough into 8 equal portions. Roll each portion into a smooth ball.
   • d.Take one ball of dough and use your fingers or a rolling pin to flatten it into a 4-inch circle. Keep the center slightly thicker than the edges to prevent tearing.
   • e.Place about 2 tablespoons of the cooled chicken filling in the center of the dough circle.
   • f.Carefully bring the edges of the dough up and over the filling, pinching them together firmly at the top to seal the bun completely.
   • g.Gently roll the sealed bun between your palms to create a smooth, round shape. Place it seam-side down on a baking sheet lined with parchment paper.
   • h.Repeat with the remaining dough and filling, ensuring you leave at least 2 inches of space between each bun on the baking sheet.
4. 4

   Step 4

   • a.Second Rise and Bake
   • b.Cover the assembled buns loosely with a cloth and let them rest in a warm place for a second rise of about 30-40 minutes. They will become visibly puffy.
   • c.While the buns are rising, preheat your oven to 180°C (350°F).
   • d.In a small bowl, whisk the remaining egg with 1 tablespoon of water to create an egg wash.
   • e.Once the buns have risen, gently brush the tops with the egg wash. This will give them a beautiful golden-brown shine.
   • f.Sprinkle the tops with sesame seeds, if using.
   • g.Bake in the preheated oven for 18-22 minutes, or until the tops are a deep golden brown and the buns sound hollow when tapped.
   • h.Remove from the oven. For extra softness, you can immediately brush the hot buns with a little melted butter.
5. 5

   Step 5

   • a.Cool and Serve
   • b.Let the buns cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool further.
   • c.Serve warm with tomato ketchup or your favorite chutney.

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