Chicken Bun
This Chicken Bun recipe makes the most flavourful, golden and aromatic buns that are perfect for picnics, lunch, gatherings and just about any trip away from home where a portable snack is necessary.
Ingredients
Buns
- 400 g Strong Bread Flour
- 7 g Instant Yeast
- 10 g Salt
- 1 tsp Carom Seeds Optional
- 275 ml Water Lukewarm
Filling
- 2 tbsp Oil
- 1 small Onion Diced
- 4 cloves Garlic Crushed
- 1 inch Ginger Crushed
- 1 Green Chilli Sliced, Optional
- 1 lb Chicken Breast Cut into small cubes
- 2 tbsp Cream Cheese
- 1 tsp Cumin Powder
- ½ tsp Red Chilli Powder
- 1 tbsp Jalapeno Slices Diced (Optional)
Topping
- 1 Egg Yolk Whisked
- Sesame Seeds
Instructions
Buns
- Add the Flour and Yeast to a large bowl.
- Add the Salt on the opposite end to the Yeast.
- Add Carom Seeds and add Water bit by bit.
- Knead for 10 minutes to form a smooth dough.
- Place in oiled bowl and leave to rise for 1 hour.
- Divide into 9 buns. Set aside to rise for up to 1 hour.
Filling
- Heat Oil and add Onions in a pan over medium heat. Cook for 7 - 10 minutes until light golden brown.
- Add Garlic, Ginger and Green Chilli and cook for 1 minute.
- Add cubed Chicken and cook for 5 minutes.
- Stir in Cream Cheese, Cumin, Red Chilli and chopped Jalapeños if using. Cook for 5 minutes on high. Make sure that the filling is dry (Simmer and boil off excess water if needed). Leave to cool.
Fill
- Punch the dough down, and place on a lightly floured work surface.
- Divide into portions - 9 Buns. To shape, gently flatten each piece of dough like a pancake. Add filling. (1 - 2 tbsp). Place your palm over tthe top and rotate to form a bun.
- Place on a lined tray, cover with a towel. Leave to rise 1 hour.
- Brush with beaten egg yolk. Sprinkle over sesame seeds.
- Bake at 220C/Gas Mark 7 for 20 - 25 minutes.
Notes
active dry yeast vs instant 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.
can the dough be kneaded by hand?
Yes you can. Just add 3 - 5 minutes extra kneading time.how to make the lightest fluffiest bread
Don't be tempted to add any additional flour unless it is absolutely necessary and it doesn't look like the dough will come together. There can be several reasons for this but I don't think it will be a problem in this recipe. If for some reason, 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.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.
can these be made ahead of time?
To make the dough ahead of time, allow the first rise of the dough to happen in the fridge overnight. Let it come to room temperature before knocking the air out of it and shaping into buns.can they be frozen?
Yes! Bake the buns as indicated then allow to cool completely. Place in an airtight container in the freezer for up to 1 month. Allow to defrost at room temperature before reheating in a 170 C/Gas Mark 3 until warmed through.
variations
Add your favourite meat or veg filling instead.Nutrition
Calories: 269kcalCarbohydrates: 35gProtein: 17gFat: 7gSaturated Fat: 1gTrans Fat: 1gCholesterol: 36mgSodium: 520mgPotassium: 267mgFiber: 2gSugar: 1gVitamin A: 62IUVitamin C: 2mgCalcium: 20mgIron: 1mg
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