Stuffed Chicken Buns

Name: Stuffed Chicken Buns
Prep time: 35 min
Cook time: 25 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: indian
Ingredients: 360 g all-purpose flour; 180 ml milk (lukewarm); 2 tsp instant yeast; 1 tbsp sugar; 0.5 tsp salt (for dough); 2 tbsp butter (softened); 1 pcs egg (for dough); 300 g chicken breast (boneless, finely chopped); 1 tbsp oil; 1 pcs onion (medium, finely chopped); 1 pcs green chili (finely chopped); 1 tsp ginger-garlic paste; 1 pinch black pepper; 1 pinch red chili powder; 1 pinch garam masala; 2 tbsp coriander leaves (chopped); 1 tsp sesame seeds (for topping)

RATING

4.4/5(105)

TASTE SCORE

9/10

Soft baked buns filled with a savory chicken mixture make a satisfying snack or light meal. The fluffy dough and gently spiced filling give these buns a bakery-style feel straight from your home oven.

PREP

35m

COOK

25m

SERVES

1 PIECE

307 cal

SERVINGS

METHOD · 9 STEPS

mix · ~5 min
Mix the dough ingredients.
1.Add all-purpose flour, instant yeast, sugar, and salt to a large bowl.
2.Pour in lukewarm milk and 1 egg.
3.Mix until a shaggy dough forms.
4.Add softened butter and mix again until the dough starts coming together.
TIPKeep the milk just warm, not hot, so the yeast rises well.
knead · ~10 min
Knead the dough until smooth.
Knead the dough for 8 to 10 minutes until soft, smooth, and slightly tacky. Shape it into a ball and place it in a lightly greased bowl.
rest · ~60 min
Let the dough rise.
Cover the bowl and let the dough rise in a warm spot until doubled in size.
TIPA slow rise is fine, but the dough should look puffy and airy before shaping.
saute · ~14 min
Cook the chicken filling.
1.Heat oil in a pan over medium heat.
2.Add onion and green chili, then cook until the onion softens (3 to 4 min).
3.Add ginger-garlic paste and cook until fragrant (1 min).
4.Add chicken breast, black pepper, red chili powder, garam masala, and salt.
5.Cook, stirring often, until the chicken is fully cooked and dry (6 to 8 min).
6.Turn off the heat and mix in coriander leaves.
TIPKeep the filling fairly dry so the buns seal well and bake without leaking.
rest · ~15 min
Cool the filling.
Spread the filling on a plate and let it cool completely before stuffing the buns.
assemble · ~12 min
Shape and fill the buns.
1.Punch down the risen dough and divide it into 8 equal portions.
2.Flatten each portion into a small round.
3.Place a spoonful of chicken filling in the center.
4.Bring the edges together and pinch tightly to seal.
5.Turn the buns seam-side down and shape gently into smooth rounds.
TIPSeal the dough well underneath so the filling stays inside during baking.
rest · ~30 min
Let the shaped buns rise again.
Arrange the buns on a lined tray with space between them. Cover loosely and let them rise until puffy.
bake · ~20 min
Brush and bake the buns.
1.Preheat the oven to 180°C.
2.Brush the tops with beaten egg.
3.Sprinkle sesame seeds over the buns.
4.Bake until golden brown and cooked through (18 to 20 min).
TIPBake on the middle rack for even color and a soft crumb.
serve · ~10 min
Cool briefly and serve warm.
Let the buns cool for 10 minutes before serving. Serve warm as a snack, breakfast, or lunchbox item.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the chicken filling until almost dry; any extra moisture can make the bun bottoms soggy and cause leaks.
2
Cool the filling completely before stuffing, or the warmth can soften the dough and make sealing difficult.
3
If the dough springs back while shaping, let it rest 5 minutes so it rolls out without tearing.
4
Pinch the seams very firmly and place them seam-side down to keep the chicken enclosed while baking.
5
For softer tops, cover the hot buns with a clean towel for a few minutes after baking.
6
These buns reheat well; warm them in a low oven or covered pan so the crumb stays soft.

RECIPE VARIATIONS