Learn how to make spiced chicken stuffed buns from scratch, with a soft whole wheat bun and savory filling. Freezer-friendly. Get the recipe!
Ingredients
For the whole wheat buns
- 1 cup warm milk
- 1/4 cup sugar
- 1 pkg Active Dry Yeast
- 1 cup all-purpose flour
- 3 cups whole wheat flour
- 3 tablespoons butter melted
- 2 eggs
- 3/4 tsp salt
For the Spiced Chicken Filling:
- 3 tablespoons oil (I used EVOO)
- 1 onion
- 4 cloves garlic
- 1 tsp grated fresh ginger
- 1 lb ground chicken
- 1 tsp smoked paprika
- 1 tsp coriander
- 1/4 tsp turmeric
- 1/4 tsp cumin
- 3 tablespoons tomato paste
- 1/3 tsp salt (or to taste)
- 1/3 tsp pepper
- 1/2 tsp chili powder (optional)
- 1/2 cup frozen peas thawed
- Black/white sesame seeds (optional)
Instructions
For the whole wheat buns:
- Warm milk by microwaving it for 20 seconds or so.
- Add sugar to milk and mix well.
- Then add in the Active Dry Yeast and set aside for 10 minutes. The yeast should have bloomed and be frothy.
- Add 1 cup all-purpose flour and 1 cup whole wheat flour to a bowl, and then add the milk/yeast mixture to it. Mix with a wooden spoon - not metal, please.
- Then add in 1 (one) egg, salt, and melted butter (I melted my butter by placing it in the microwave in a microwave-safe bowl and microwaving it in 20-second intervals until it was melted).
- Add in the other 2 cups of wheat flour and mix well. At this point, you can set the spoon aside and use your hands to knead the dough.
- When the dough is slightly tacky, place it in a large greased bowl. Wrap the bowl with plastic wrap. Place a warmed towel over it and place in a dark, dry place for 1 hour to proof. However, if your kitchen is warm, you can skip the oven proofing step and the towel altogether and let the buns proof at room temperature instead.
- While this is proofing you can make the filling.
For the Spiced Chicken Filling:
- Chop the onion and add it to a pan over a medium flame with the oil.
- Let the onion saute for about 10 minutes, mixing as needed with a spatula.
- Chop the garlic and grate the ginger, and then add these to the sautéing onion. Sauté another 2 minutes or so.
- Then, push the onion mix to the side of the pan and add in the chicken.
- Sprinkle in the smoked paprika, coriander, cumin, and turmeric and sauté until all the liquid from the chicken has evaporated.
- Then add in the tomato paste and salt, and stir well. Add in the salt, pepper, and chili powder if using. You might want to taste the filling at this point to see if the salt needs to be adjusted to your taste.
- Then add in the peas, sauté for another 2 minutes, and set aside to cool a bit.
To Assemble:
- When the dough has proofed and has doubled in size, remove the plastic wrap and towel and punch the dough down. Then, split the dough into 2.
- Wrap one part with plastic to keep it moist and spread the other one out using a rolling pin.
- Use a bowl to cut circles into the dough.
- Spoon 2 or so tablespoons of filling into each circle.
- Seal the buns by flipping the sides over the filling and pinching them together.
- Then lay the buns down, with the sealed side on the bottom, on a parchment-lined baking tray.
- Repeat until all the dough and filling are used up.
- Preheat the oven to 175 degrees Fahrenheit, place a damp kitchen towel over the stuffed buns, and place them in the oven to proof for another 30 minutes. However, if your house is warm, skip this step and let the dough proof at room temperature.
- When they are done, they should be slightly bigger.
- Remove the proofed stuffed buns from the oven.
- Preheat the oven to 375 degrees Fahrenheit.
- Beat the remaining egg and brush it over the buns.
- Sprinkle the buns with sesame seeds and place in a 375-degree Fahrenheit oven for 20-22 minutes so the buns bake and the tops are golden.
- When time is up, remove the buns from the oven and turn the oven off.
- Enjoy the stuffed buns warm or at room temperature.
Notes
- Dough circle size and thickness: Use a bowl or cutter about 3 inches in diameter, and roll the dough out to a thin, even circle, not too thick, so the centers cook through fully. Readers who guessed too thick ended up with raw centers, so don't skip rolling it out.
- The second proof doesn't require a damp towel in the oven. If your kitchen is warm, you can skip the oven step entirely and let the buns proof at room temperature for 30 minutes instead. A damp towel can stick to the dough and tear the tops when removed, so a dry towel or no towel (just a loosely tented cover) works better if you do use the oven method.
- For a softer, more pliable bun, use 2 cups all-purpose flour and 2 cups whole wheat flour instead of the 1:3 ratio.
- Taste the filling before sealing the buns. Ground chicken and spice levels vary, so adjust the salt to your preference before assembling.
- In a time crunch? Store-bought flaky biscuit dough works in place of the from-scratch bun.
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Nutrition
Serving: 1bun | Calories: 335kcal | Carbohydrates: 39.5g | Protein: 18.9g | Fat: 11.4g | Saturated Fat: 3.5g | Cholesterol: 70mg | Fiber: 4.7g | Sugar: 6.3g
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