Chicken Stuffed Milk Buns

Milk Buns on plate with on open to show filling

Safira

Chicken Stuffed Milk Buns - This Stuffed Milk Bun Recipe is delicious. The ultimate portable picnic/lunchbox snack! The recipe is similar to the recipe I used in The BEST Burger Buns recipe but it has been amended slightly to make the dough suitable to carry a heavy filling. The Buns are soft, fluffy and DIVINE and are stuffed with a simple spiced filling made using Chicken Breast, Spices and Herbs.

4.84 from 6 votes

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Prep Time 10

Cook Time 50

Proving Time 3 30

Total Time 4 30

Course Baking, Lunch, Lunch/Dinner

Cuisine Indian, Japanese

Servings

Calories 247 kcal

Ingredients

Chicken Filling

2 tablespoon Oil
1 teaspoon Garlic Paste
¾ teaspoon Smoked Paprika
1 teaspoon Cayenne Pepper
¾ teaspoon Chilli Flakes
¾ tablespoon Onion Powder or Old Bay Seasoning
1 ½ teaspoon Cumin Powder
Salt and Pepper
3 tablespoon Lemon Juice
500 g Chicken Breast diced into small pieces

Tangzhoug

100 g Milk
20 g Strong Bread Flour

Dough

400 g Strong Bread Flour
7 g Instant Yeast or Active Dry Yeast
30 g Caster Sugar
1 Egg
160 g Milk
7 g Salt
55 g Butter Room Temperature

Egg Wash and Topping

1 Egg
1 tablespoon Milk
1 teaspoon Sesame Seeds
1 teaspoon Nigella Seeds

Garlic Butter

6 tablespoon Butter Melted
½ teaspoon Garlic Granules

Instructions

Chicken FIlling

Marinade Chicken in all ingredients.
Heat a pan over high heat and add the Chicken. Cook for 15 - 20 minutes or until the Chicken is cooked through and most of the water has evaporated, and then set aside.

Tangzhoug

Add the flour and milk to a pan over medium high heat and whisk continuously till it thickens. Scrape into a bowl and leave to cool.

Dough

If you are using Active Dry Yeast, bloom it in warm Milk for 10 minutes.
Mix the Flour, Sugar and Salt and whisk together.
Add the Tangzhoug and mix for 2 minutes on low speed. Add Egg and mix again till combined. Add Yeast mixture and whisk for 2 - 3 minutes.
Once fully incorporated, knead slowly for a further for 15 - 20 minutes adding the butter slowly. The dough will start pulling away from the sides of the bowl and making a slapping sound and the dough will looks smooth.
Gather dough up and add to a greased bowl. Cover with damp cloth and leave to prove for 1.5 hours.
Lightly flour your work surface and divide dough into equal pieces - around 70g. (12 buns).
Roll each peice out flat and fill with 2 tablespoon cooled Chicken mixture.
Line a 9 x 13 inch tin - if you don’t mind them being joined together then 1 tin is sufficient. I used 2, 9 x 13 tins because I wanted full rounded buns. Add the buns to the tins. Cover lightly with greased cling film and allow to rise for 30 minutes.
Make the egg wash by whisking the egg and milk together. Paint over the buns and sprinkle with Sesame and Nigella Seeds.

Garlic Butter

Make the Garlic Butter by combining melted Butter and Garlic Granules in a bowl and mixing togeher.

Bake

Bake at GM 5, 190 °C for 15 - 20 minutes.
Brush with Garlic Butter. Remove to a wire rack to cool completely.

Notes

Tips and Tricks

Yeast
Instant yeast and Active Dry Yeast are interchangeable at a 1:1 ratio.

However, active dry yeast needs to be bloomed with liquid before continuing with the recipe and may take longer to rise.
What I do when using active dry yeast is add the yeast to part of the milk (milk should be warm) from the recipe and let it stand for a bit before continuing with the recipe. In this recipe if using Active Dry Yeast, I bloom the yeast in all the milk rather then part.

Dough

This dough is meant to be sticky so avoid adding any extra flour. It will look wet and sticky but it will come together eventually as it is kneaded.

Adding extra will create a dense chewy bun instead of the light fluffy milk/brioche-style bun we want.

If the dough doesn’t feel like it’s coming together at all, let it rest for about 10 minutes before continuing kneading to relax the gluten. The Dough will look shiny and will be softer then a normal dough.

Window Pane Test

Once you can stretch the dough with your fingers without it tearing, it is ready. Enough gluten has developed in the dough for it to begin proofing. This is called the windowpane test. If the dough tears, it means you need to knead a little more.

Another way to check if the Dough is ready

Once you make Bread for long enough, you learn what is normal and what isn’t.

The best way to check it is ready to bake is to poke it gently. If it springs back immediately, it is not ready. If your finger leaves an indentation mark which springs back slowly and slightly, then it is ready to bake.

Filling

If you have a little too much Chicken, it is better to leave some rather then over fill the buns.

Make Ahead

To make the dough ahead of time, let the first rise of the dough to happen in the fridge overnight. Let the dough come to room temperature (about 15 - 20 minutes) before knocking the air out of it and shaping into buns.

FAQs

Do I have to use Bread Flour? 

Yes in this recipe the Strong Bread Flour is needed!

Can the dough be kneaded by hand?

It is far easier to knead this with a stand mixer with a dough hook attachment. The dough is quite sticky and takes some kneading to come together. If you prefer to knead by hand, you will need to knead a lot longer.

How do I know when the Buns are ready?

The buns will turn golden brown and will sound hollow when tapped at the bottom.

Variations

You can change this recipe up by changing the filling:

Add some Mozzarella Cheese or chunks of Babybel in the middle for the cheesiest garlic buns!
Add a mince filling.
Add some Cheese in with the Chicken.

Nutrition

Calories: 247kcalCarbohydrates: 39gProtein: 7gFat: 7gSaturated Fat: 4gCholesterol: 33mgSodium: 362mgPotassium: 89mgFiber: 1gSugar: 5gVitamin A: 212IUCalcium: 45mgIron: 1mg

Keyword Chicken Buns, Milk Buns, Stuffed Milk BUn

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