It all started when I saw Rachel‘s invitation on FB to join the bread baking event. This month’s theme for the event is Bread Buns. You can read more about it here. Though I’ve baked bread quite a few times, bun was something new to me. That’s when I remembered the stuffed bun recipe of Ria’s mom. I had bookmarked it a long time ago and had completely forgotten about it. Since this was something new to me, I was excited about it and was very happy with the results too. The texture of the bun was amazing. I used a veg + chicken filling. The one thing I have to improve is shaping of the buns. Though the majority of the buns came out in good shape, I think there is still some scope for improvement. A very good recipe, I will definitely make it again. I’m thinking of meat/beef filling next time :). Thanks Rachel for the invite and Ria, a special thanks to your mom :)
Btw, do you remember my veggie omelet? Instead of cooking it on stove top, I baked it this time and that’s what you see on the right side of the photo. I used mushrooms & capsicum (bell pepper) this time. I think I prefer baking it, because there is no hazzle of flipping it and we loved the texture too :). We had this stuffed buns & baked eggs as brunch on Friday.
I’ve taken the recipe as such from Ria’s place. I’ve made very minor changes and updated the recipe with the same. Here is the recipe:
- For the Bun:
- 1 tbsp Dry yeast
- 2 tbsp Warm water
- 1/2 cup Milk
- Salt to taste
- 1/2 cup Oil
- 2 cups + 1 cup All purpose flour
- 1/4 cup Sugar
- 1 Egg (beaten)
- 1 Egg white (for egg wash)
- White sesame seeds for sprinkling
For the filling:
- 100 gms Boneless chicken (boiled and shredded)
- 1/2 – 3/4 cup Each Carrot & beans – chopped & cooked
- 4 big Onions (finely chopped)
- 1 tbsp Ginger garlic paste
- 1/2 – 1 tbsp Chilli powder (depending on your spice level, I used Kashmiri chilli powder)
- 1/2 tbsp Coriander powder
- 3 tbsp Oil
- Preheat the oven @180 C for 15 minutes before baking.
- Dissolve the yeast in warm water with 1/2tbsp sugar. Leave aside for 10 minutes. Boil the milk and allow to cool down till it is warm to touch. Add sugar, oil and salt to milk. Mix well with a wooden spoon till the sugar dissolves and add 1 cup flour and mix to a smooth paste. Add the beaten egg, yeast and mix. Add the remaining flour and mix well till it forms a smooth dough. (I had to use almost 3 cups of flour to make it a soft dough. You start with 2 cups of flour as mentioned in the recipe and if you find it difficult to form a soft dough add extra flour little by little, till it forms a soft dough.)Knead well for 10 mins (I knead it using stand mixer). Let it rest till it doubles in volume (almost 2-3 hrs).Punch down the dough lightly using your palm and divide them equally. Flatten them into small discs and fill them with 1 tbsp of the filling. Re-shape them into a ball. Apply the egg wash. Sprinkle the top with sesame seeds. Let it prove for another 20 mins. Bake them in a pre-heated oven at 180 C for 15-20 mins.
- To make the filling:
- Heat oil, add the ginger garlic paste and saute till it gives out a nice aroma. Add the onions & salt. Saute them till soft and transparent. Add the powders and mix well for 2 mins. Add salt, the shredded chicken, cooked veggies and mix well. Keep it off the fire and let it cool. Use it for filling the dough. I got 15 buns from the above qty.
Also check out the stuffed buns made by Jincy, one of MariasMenu readers, based on this recipe. Thanks a lot dear :)
Check out stuffed buns made by Sibi, based on the above recipe. Thanks Sibi :)