Buns with chicken filling are an appetizing and hearty dish that will be perfect for a snack, breakfast or even a festive table. Tender and juicy chicken stuffing hidden in soft dough makes these buns a real treat. Let’s make these delicious buns together!
Cooking time is about 2-2.5 hours, including time for dough proofing.
Recipe complexity – medium
Ingredients buns with chicken filling
Preparing the dough:
- 500 grams of flour
- 250 ml milk
- 1 egg
- 50 grams of butter, melted
- 1 tablespoon sugar
- 1 teaspoon salt
- 7 grams of dry yeast
Filling:
- 300 grams of chicken fillet
- 1 onion
- 2 tablespoons of olive oil
- 2 tablespoons of sour cream or mayonnaise
- 1 clove of garlic, finely chopped
- Salt and black pepper to taste
- Fresh herbs (parsley, dill) as desired
For the grease:
- 1 egg
- 1 tablespoon of milk
Cooking Instructions
- In a small bowl, heat the milk until warm (no higher than 40°C).
- Add the sugar and dry yeast, stir and leave for 10-15 minutes until foamy.
- In a large bowl, sift the flour and add the salt.
- Pour in the yeast mixture, add the egg and melted butter.
- Knead the dough, first in the bowl and then knead on a work surface until soft and elastic (about 10 minutes).
- Form the dough into a ball, place in an oiled bowl, cover with a towel and leave in a warm place for 1-1.5 hours until doubled in size.
- Cut the chicken fillets into small cubes.
- Heat the olive oil in a skillet and fry the chicken until golden. Add the finely chopped onion and cook until the onion is soft.
- Add garlic, sour cream or mayonnaise, salt, pepper and fresh herbs to taste. Stir well and cook for a couple more minutes.
- Remove the pan from the heat and allow the filling to cool.
- Knead the risen dough and divide it into 12-15 equal parts.
- Form each piece into a ball, then roll out into a circle about 10 cm in diameter.
- Put 1-2 tablespoons of filling in the center of each circle, gather the edges of the dough to the center and pinch to form a bun.
- Place the buns on a baking tray lined with parchment paper, seam side down.
- Cover with a towel and leave to proof for 20-30 minutes.
- Preheat the oven to 180°C (350°F).
- Beat the egg and milk and brush each bun.
- Bake the buns in the preheated oven for 20-25 minutes until golden.
- Remove the buns from the oven and let them cool slightly on a rack.
- Serve the chicken stuffed buns warm or at room temperature.
- The buns are great as a stand-alone dish or in combination with salad, sauces or soup.
Tips
- You can add mushrooms, cheese or chopped nuts to the filling for a variety of flavors.
- The buns can be frozen and reheated as needed – they retain their softness and flavor.
- Use chicken meat left over from broth or baked chicken to make the stuffing faster.
Buns with chicken fillings are perfect for a family dinner or snack. The soft dough and juicy chicken filling make them incredibly flavorful and hearty. Try this recipe and you’ll see that cooking at home can be not only easy, but also very enjoyable!
Buns with chicken filling
Ingredients
Preparing the dough:
- 500 grams of flour
- 250 ml milk
- 1 egg
- 50 grams of butter melted
- 1 tablespoon sugar
- 1 teaspoon salt
- 7 grams of dry yeast
Filling:
- 300 grams of chicken fillet
- 1 onion
- 2 tablespoons of olive oil
- 2 tablespoons of sour cream or mayonnaise
- 1 clove of garlic finely chopped
- to taste Salt and black pepper
- Fresh herbs parsley, dill as desired
For the grease:
- 1 egg
- 1 tablespoon of milk
Instructions
- In a small bowl, heat the milk until warm (no higher than 40°C).
- Add the sugar and dry yeast, stir and leave for 10-15 minutes until foamy.
- In a large bowl, sift the flour and add the salt.
- Pour in the yeast mixture, add the egg and melted butter.
- Knead the dough, first in the bowl and then knead on a work surface until soft and elastic (about 10 minutes).
- Form the dough into a ball, place in an oiled bowl, cover with a towel and leave in a warm place for 1-1.5 hours until doubled in size.
- Cut the chicken fillets into small cubes.
- Heat the olive oil in a skillet and fry the chicken until golden. Add the finely chopped onion and cook until the onion is soft.
- Add garlic, sour cream or mayonnaise, salt, pepper and fresh herbs to taste. Stir well and cook for a couple more minutes.
- Remove the pan from the heat and allow the filling to cool.
- Knead the risen dough and divide it into 12-15 equal parts.
- Form each piece into a ball, then roll out into a circle about 10 cm in diameter.
- Put 1-2 tablespoons of filling in the center of each circle, gather the edges of the dough to the center and pinch to form a bun.
- Place the buns on a baking tray lined with parchment paper, seam side down.
- Cover with a towel and leave to proof for 20-30 minutes.
- Preheat the oven to 180°C (350°F).
- Beat the egg and milk and brush each bun.
- Bake the buns in the preheated oven for 20-25 minutes until golden.
- Remove the buns from the oven and let them cool slightly on a rack.
- Serve the chicken stuffed buns warm or at room temperature.
- The buns are great as a stand-alone dish or in combination with salad, sauces or soup.