STUFFED CHICKEN BUNS

Nowadays I am not very fond of cooking. So does the blogging. But I can never stay away from baking.I love sitting in front of the oven while the baking is going on and the sight of rising cakes,or buns gives me intense happiness. I have made this bun on a lazy dinner. Once I have tried this long before but was not happy with the outcome. But this time both the stuffing and bun texture turned out awesome. So I clicked the pics and couldn’t stop myself from sharing this wonderful recipe. I would say it is a must try for all bakery food lovers like me. I tried making it as healthy as possible. I have made Around 12 buns and one good sized cater pillar bread with this measurement. The bun was super soft and melts in mouth kind of texture. For the filling I have used both chicken and vegetables. The filling can be modified according to your imaginations. Here goes the recipe…

Ingredients for the bun

1.    All purpose flour/ Maida- 4 cups

2.    Dry yeast- 1 n ½ tbsp

3.    Warm milk- as required to knead the dough ( I didn’t measure)

4.    Sugar-1/4 cup

5.    Salt-1tsp

6.    Oil-1/4 cup

7.    Curd-2 or 3 tbsp

8.    Egg- 1 lightly beaten ,for brushing the bun

9.    Sesame seeds-white or black for sprinkling over the top

For the filling

1.    Chicken – around 150 gms

2.    Green beans-10 nos,chopped

3.    Carrot-1 medium sized,grated

4.    Cabbage -1 cup,chopped

5.    Onion- 2 medium sized,chopped

6.    Ginger garlic paste-1 n ½ tbsp

7.    Chilly podwer-1/2 tsbp

8.    Coriander powder-1/2 tbsp

9.    Garam masala powder -1 tsp

10    Salt to taste

11    Oil-1 bor 2tbsp

12.   Water-1/4 cup

Method of preparation

1.    Mix yeast and 1 tbsp of sugar in ¼ cup of lukewarm water and keep it aside for 10 minutes for proofing. This is the most important step .If your yeast fails to proof then your bread or bun will become as hard as stone. So make sure the yeast mixture has well risen.

2.    Take the flour in a deep and big bowl. Add curd and salt into this and gently mix. Mix the risen yeast,oil.sugar, warm milk in another bowl.(keep some milk aside as iam not sure of the quantity of the milk needed to knead the dough.)Add this into the flour and knead into soft and smooth dough. Add more milk if required. The dough has to  be kneaded for at least eight minutes. Keep the kneaded dough covered in a warm place for 3 or 4 hours to rise and doubles the volume.

3.    For the filling- Cook chicken by adding ¼ cup of water, salt and little turmeric powder. Once chicken has cooked remove the pieces from the stock. Cook the chopped vegetables in the same chicken stock. (this gives some extra flavor for the filling).chop the cooked chicken and keep it aside.

4.    Heat oil in a pan. Add ginger garlic paste and onion and sauté until onion turns soft. Add the spice powders and sauté until the raw smell goes. Now add the cooked chicken and vegetable Add salt if required and mix everything well. Switch off the flame .Now the filling is ready.

5.    Lets get back to the dough. Punch the risen dough to release the air. Divide the dough into medium sized balls slightly bigger than that of chappathi balls. Flatten the balls into thick discs and shape it into cups. Keep a big spoon full of filling into this and punch the edges to shape them into buns. Grease a baking tray ,place buns with few centimeters gap as it will rise while baking. After shaping all the buns preheat the oven At 250◦c for 10 minutes. By this time the buns will have a second rise. Brush the top of the buns with beaten egg. Sprinkle sesame seeds and bake at 180◦c for 15 minutes or until it is cooked and turned slightly brown.