Short Description
Soft and fluffy buns filled with a savory blend of shredded chicken, melty cheddar cheese, and spices, topped with delicate poppy seeds for a bakery‑style finish. These are perfect for lunchboxes, gatherings, or cozy snacks.
Why You’ll Love This Recipe
- Comfort in every bite: The combination of tender bread and warm, cheesy filling makes each bun irresistibly satisfying.
- Versatile snack: Ideal as a filling lunchbox item, appetizer, or snack for entertaining.
- Make‑ahead convenience: Dough and filling can be prepared in advance for quick assembly.
- Bakery‑quality finish: Poppy seeds and egg wash give a beautiful, professional look.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3 cups all‑purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tbsp sugar
- 1 tsp salt
- ¾ cup warm milk
- ¼ cup warm water
- 2 tbsp unsalted butter, melted
- 1 egg
For the filling:
- 1 cup cooked chicken, shredded
- ½ cup cheddar cheese, shredded
- ¼ cup onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- ½ tsp paprika
- Salt and pepper to taste
For topping:
- Egg wash (1 egg yolk + 1 tbsp water)
- 1 tbsp poppy seeds
Directions
- In a bowl, combine warm milk, water, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Add flour, salt, egg, and melted butter. Mix, then knead about 8–10 minutes until smooth. Cover and let rise 1 hour, or until doubled.
- Meanwhile, heat olive oil over medium heat; sauté onion and garlic 2 minutes. Add shredded chicken, paprika, salt, and pepper. Stir in cheddar and allow to cool.
- Punch down dough; divide into 8–10 equal balls. Flatten each and place 1–2 tbsp filling in the center. Seal and shape into buns.
- Place buns on a lined baking tray. Cover and let rise 30 minutes.
- Preheat oven to 375 °F (190 °C). Brush buns with egg wash and sprinkle poppy seeds.
- Bake 18–20 minutes, or until golden brown. Cool slightly before serving.
Servings and Timing
- Servings: 8–10 buns
- Active time: ~45 minutes (includes kneading and filling)
- Total time: ~2 hours 10 minutes (rise time 1 hr + bake 20 min + rest)
Variations
- Cheese swap: Use mozzarella, Fontina, or spicy pepper jack in place of cheddar.
- Seasoning twist: Add chopped jalapeños or green chilies for heat.
- Herb infusion: Mix thyme or oregano into the dough for extra fragrance.
- Seed topping: Substitute poppy seeds with sesame or nigella seeds.
- Mini version: Divide into 16 smaller buns and reduce baking time to 15 minutes.
Storage / Reheating
- Storage: Store cooled buns in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days.
- Freezing: Freeze baked buns individually; thaw at room temperature and reheat in a 350 °F (175 °C) oven for 5–7 minutes.
- Reheating: Refresh in a toaster oven or microwave—oven method restores crispness best.
FAQs
What can I do if my dough is too sticky?
Add flour by the tablespoon during kneading until the dough is soft and slightly tacky but not sticky.
Can I skip the second rise?
It’s not recommended; skipping the 30‑minute proofing will result in denser buns.
Can I use rotisserie chicken instead of cooking my own?
Yes—shredded rotisserie chicken works well and saves prep time.
Is there a vegetarian filling alternative?
Try a mixture of sautéed spinach, mushrooms, and cheese, or seasoned chickpeas with herbs.
Can I bake these in a convection oven?
Yes—reduce the temperature by about 20 °F (10–15 °C) and monitor closely to avoid over‑browning.
How do I know buns are fully cooked?
They should be golden brown and sound hollow when tapped on the bottom.
Can I make these ahead and bake later?
Yes—assemble the buns, refrigerate overnight, and bake directly from the fridge in the morning.
What if my filling is too wet?
Drain any excess liquid from the chicken mixture or cook slightly longer before filling to prevent sogginess.
How do I achieve a shiny crust?
Ensure the egg wash covers the dough evenly just before baking.
Can I brush garlic butter after baking?
Absolutely—brushing buns with garlic butter adds delicious flavor and sheen.
Conclusion
These Stuffed Chicken & Cheese Buns with Poppy Seeds offer a delightful combination of soft bread, savory chicken, and melty cheese—all baked to golden perfection. With make‑ahead potential and versatile variations, they’re an excellent option for lunch, snacks, or entertaining. Enjoy the comforting warm filling and crispy crust in every bite!
Print
Stuffed Chicken & Cheese Buns with Poppy Seeds
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes (including rising time)
- Yield: 8–10 buns
- Category: Snack
- Method: Baking
- Cuisine: Fusion
- Diet: Halal
Description
Des petits pains moelleux et moelleux, garnis d’un savoureux mélange de poulet effiloché, de cheddar fondant et d’épices, le tout agrémenté de délicates graines de pavot pour une touche de pâtisserie. Parfaits pour les lunchboxes, les réceptions ou les en-cas réconfortants.
Ingredients
- 3 tasses de farine tout usage
- 2 1/4 cuillères à café de levure sèche active (1 sachet)
- 1 cuillère à soupe de sucre
- 1 cuillère à café de sel
- 3/4 tasse de lait chaud
- 1/4 tasse d’eau tiède
- 2 cuillères à soupe de beurre non salé, fondu
- 1 œuf
- Pour la garniture :
- 1 tasse de poulet cuit, effiloché
- 1/2 tasse de fromage cheddar râpé
- 1/4 tasse d’oignon, finement haché
- 1 gousse d’ail hachée
- 1 cuillère à soupe d’huile d’olive
- 1/2 cuillère à café de paprika
- Sel et poivre au goût
- Pour la garniture :
- 1 jaune d’œuf + 1 cuillère à soupe d’eau (dorure à l’œuf)
- 1 cuillère à soupe de graines de pavot
Instructions
- Dans un bol, mélanger le lait chaud, l’eau, le sucre et la levure. Laisser reposer 5 à 10 minutes jusqu’à ce que le mélange mousse.
- Ajoutez la farine, le sel, l’œuf et le beurre fondu. Mélangez et pétrissez pendant 8 à 10 minutes jusqu’à obtenir une pâte lisse. Couvrez et laissez lever 1 heure jusqu’à ce que la pâte double de volume.
- Pendant ce temps, faites chauffer l’huile d’olive dans une poêle et faites revenir l’oignon et l’ail pendant 2 minutes. Ajoutez le poulet effiloché, le paprika, le sel et le poivre. Incorporez le cheddar et laissez refroidir.
- Dégazer la pâte et la diviser en portions égales (8 à 10 boules). Aplatir chaque boule et la garnir de 1 à 2 cuillères à soupe du mélange poulet-fromage. Refermer et façonner en petits pains.
- Déposer sur une plaque de cuisson recouverte de papier sulfurisé. Couvrir et laisser lever 30 minutes.
- Préchauffer le four à 190 °C. Badigeonner les pains de dorure à l’œuf et parsemer de graines de pavot.
- Cuire au four pendant 18 à 20 minutes ou jusqu’à ce que le gâteau soit doré. Laisser refroidir légèrement avant de servir.
Notes
- Utilisez les restes de poulet rôti ou de poulet rôti pour une préparation rapide.
- Essayez d’ajouter des herbes ou des épices hachées à la garniture pour plus de saveur.
- Ces petits pains se congèlent bien : réchauffez-les au four ou au grille-pain avant de servir.
Nutrition
- Serving Size: 1 bun
- Calories: 240
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
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