Chicken buns!

A base recipe (eggless included)

Chicken buns cause it's heavy winters where I live and my body demands warm food!!

• Also, I'm sorry this recipe took a while, my sinuses were acting up like crazy😮‍💨

RECIPE

🥣 Servings: 16 buns

🔪 Prep time: 15-20 mins

⏳ Cooking time: 30-35 mins

INGREDIENTS

🍔 For the buns (dough)

• 2½ tsp active dry yeast OR instant dry yeast

• 1½ cup (360 g) Warm milk

• 7 cups (850 -900 g) All-purpose flour

• 2 tbsp Sugar

• 1 tsp Salt

• 1 Egg OR ¼ cup (50 g) yogurt

• ¼ cup (60 g) Softened butter

🍗 For the filling

• I used chicken but you can use whatever you want - paneer, veggies etc - go wild!

• For the chicken - Below is the recipe I used but you can also use any leftover chicken or buy cooked chicken and use it to stuff inside.

  • I buy chicken tikka and stuff it inside occasionally if I'm not in the mood to cook.

Chicken filling I made -

• 2 cups (500 g) Boneless chicken cut into small pieces

• 4 tbsp (60 g) Yogurt

• 1 tbsp Oil

• 1 cup Onion, sliced

• Spices -

  • Ginger garlic paste: 1 tbsp

  • Coriander powder: 1 tbsp

  • Cumin powder: 1 tbsp

  • Red chili powder: 1½ tsp

  • Turmeric powder: 1½ tsp

  • Garam masala: ½ tsp

  • Lemon juice: ½ tsp

  • Salt: tp taste

• ½ cup shredded cheese

• Optional: Mixed vegetables as Add-on like bell peppers, corn, or mushrooms (optional)

🍔 For finishing

• Egg wash: 1 egg whisked with 1 tbsp of milk

  • Eggless: Mix 2 tbsp milk + 1 tbsp butter

• Sesame seeds for sprinkling on top

• Garlic butter: Melted butter mixed with garlic powder or paste or finely crushed garlic

INSTRUCTIONS

🍔 For the buns (dough)

1. Go directly to step 2 if you are using Instant dry yeast.

   • If you are using active dry yeast - activate the yeast: Mix yeast with lukewarm milk and a pinch of sugar. Let it sit for 5-10 min until foamy.

2. Just mix all the dough ingredients together (wet + dry) including the instant yeast

   • If you are using active yeast - then add the milk mixture from step 1 to all the dough ingredients.

3. Knead until combined, will prolly take 9-11 min until smooth and slightly elastic. (It should be like a soft dough - see pic)

   

4. Take another bowl, grease it lightly with oil. Place the dough in the bowl and cover with a lid or wet cloth. Let this rest in a warm place for 1-1½ hrs, until it is almost double in size.

   • Tip: You can create a cozy spot by turning on your empty microwave for about 30 seconds, then switching it off. Place your dough inside the microwave, close the microwave door & let it rise for 1hr or until it is doubled (the gentle warmth inside the microwave will help them rise evenly)

     

5. Make the chicken while this rests.

   • If using leftover or store-bought cooked chicken, you can just rest and come back to the dough 1 hr later

6. 1-1½ hour later, you'll see the dough has doubled in size.

   • Just for fun give it a slow punch - yeah you can see how light and airy it is.

7. Now cut this into approx equal sized 16 pieces

🍗 For the filling

1. In a bowl, combine the chicken with yogurt, all the spices and lemon juice. Mix well and let it marinate for 15-20 minutes.

   • You can do this step at the beginning, before you even start the dough for your buns.

   • This will deepen the flavours in the chicken!

2. Cook the chicken: Heat oil in a pan over medium heat. Sauté the sliced onions until translucent. Add the chicken and cook until tender.

   • Don't overcook it or make it too dry because this will also cook inside the oven and overcooking will make it really dry.

3. Stir in any additional vegetables (if using) like bell peppers, corn, or mushrooms and cook until softened.

4. Take everything off the heat. Set this aside to cool completely.

   • This will be ussd for stuffing the buns.

🍔 Assemble and bake

1. Remember the 16 pieces of dough?Flatten each portion into a small circle.

   • No need for perfect circles, just a regular circle shaped flat dough is sufficient.

2. Place 2 tablespoons of chicken filling in the center. Top with shredded cheese.

   • Don't overfill the buns to prevent the filling from leaking out during baking.

3. Shape the buns: Gather the edges of the dough and pinch them firmly together to seal the filling. Roll the ball between your palms to create a smooth, round shape.

4. Place the buns on a baking tray: 1-2 inches apart, sealed-side facing down. Cover with a lid or wet cloth and let them rise in a warm place for another 30-45 minutes.

   • Tip: You can create a cozy spot by turning on your empty microwave for about 30 seconds, then switching it off. Place your bund inside the microwave, close the microwave door & let it rise for 1hr or until it is doubled (the gentle warmth inside the microwave will help them rise evenly)

     

5. Towards the end of the second rise, preheat your oven to 180°C (350°F).

6. Brush the tops of the buns lightly with the egg wash, sprinkle sesame seeds.

   • Use milk + butter mix for eggless option

7. Bake for 20-25 minutes, or until they are golden brown.

8. Immediately after removing the buns from the oven, brush them generously with the melted garlic butter for a glossy finish.

9. Cover the buns with a cloth immediately after brushing them with melted butter. This helps trap moisture and keeps them soft.

10. And enjoy!

    

    

How to store

• Store in an air-tight container in the refrigerator.

• Reheat: warm leftover buns in the oven for a few minutes before serving.

See you in the next batch ;)