Chicken stuffed Buns

Chicken Stuffed Buns

Its Bombs away..or rather buns away. With so many posts on buns and breads coming up I decided to try my hand at making Chicken Buns. Lovvveeed it!!

Ingredients

2 cups flour+ 3 tbsp flour

½ cup milk

2 tbsp water

1 tbsp yeast

1 tbsp sugar

1 egg, beaten

2 tbsp oil

Sesame seeds to sprinkle

1 egg beaten for egg wash

1 tsp salt

First up, proof the yeast. Remember the water and milk has to be lukewarm. Mix together warm water, 2 tbsp warm milk and sugar. Sprinkle the yeast and let it sit till it blooms. If it doesn’t bloom then throw it away and try with a fresh packet of yeast.

Mix together salt and flour. Mix together remaining milk and oil. 

Add ½ cup flour and mix well. 

Add the beaten egg and make a smooth paste. 

Add the yeast mix. 

Now slowly add the flour mixing all the while. After adding the 2 cups of flour if you find that the dough is too sticky then add another 3 tablespoon of flour.

Now comes the important part. KNEADING.

 If you want your buns to be soft you have to knead to activate the gluten. Knead well for at least 10 minutes. To test if you have kneaded enough do the window pane test. Take a big chuck of dough and holding by both thumbs start stretching the dough. The more tenacious it is, the more time it takes to break the better it is. Ideally it should form a thin membrane without breaking.

Cover the dough with clingfilm and leave it for an hour or so till it doubles. 

Meanwhile prepare the filling.

For the filling

1 cup cooked and shredded chicken

1 onion chopped

1 tsp chopped ginger

1 tsp chopped garlic

1 tsp cumin seeds

½ cup chopped coriander leaves

1 tsp garam masala

1 tsp red chilli powder

Salt to taste

Heat some oil. Add the cumin seeds. Once they start to splutter add the chopped garlic and ginger. Then add the chopped onions. Sauté well. Add the chicken and chopped coriander leaves. Add the salt, garam masala and red chili powder. Fry well for 2 minutes. Cool.

To prepare the buns

Now that the dough has doubled in volume punch it back. Take a bit of the dough and make a small ball. Spread it with your hands and put the filling inside. Now close the balls and smoothen it. Do the same with the whole dough. Line a baking tray with parchment paper. Place the balls on the baking tray. 

Keep some distance between the balls because they will rise a little. Sprinkle some sesame seeds on the balls. Cover with a damp cloth and leave for 20 minutes as they swell some more.

Preheat the oven 200 degree Celsius. Apply egg wash on the buns. Bake for about 12-15 minutes till the tops are nicely browned. Once you tap on the balls they will give out a hollow sound. This means they are ready. 

Take them out of the oven and cover with a kitchen towel for 10 minutes. This will help soften it a little. Your chicken buns are ready.