Chicken Rose Buns
These are the prettiest buns I have made. The filling comes that close to the filling of the chicken patties in Merwan, which is my favorite. This bun looks complicated but do not let that intimidate you. Follow the steps and you will nail it. If I can, you can.
For the dough
• 250 gms All Purpose Flour / Maida
• 1 level tsp salt
• 1 tbsp Milk powder
• 1 tbsp instant yeast *
• 1 tbsp Sugar *
• 1 tbsp oil + 1 tsp to cover the dough
• 1 egg
• 1/2 cup warm water (1 cup = 150 ml) *
For the filling
• 1 cup chicken (boiled, shredded, chopped)
• 1 tbsp Butter
• 1 tbsp All Purpose Flour / Maida
• 1/2 cup finely chopped onions
• 1/2 cup milk (I used almond milk)
• 1/2 tsp pepper powder (I used crushed pepper corns)
• 1/2 tsp soya sauce
• 1/2 tsp green chillie, chopped super fine
• 1 tbsp coriander leaves, chopped fine
Rest of the ingredients
• 1 egg yolk + 1 tsp milk for egg wash
• 1 tsp tomato sauce
Notes: This recipe does not call for activating the yeast. But if you are unsure of the yeast, please activate the yeast by mixing ingredients marked * (i.e. sugar, yeast, warm water). Once the mixture has frothed, add to the rest of the ingredients and knead. When making bread of any type, always remember that salt and yeast cannot stand each other. Always place the salt and yeast at opposite ends of the flour.
In a bowl mix all the ingredients of the dough and knead the dough (do not place salt and yeast together). If you are using a stand/hand held mixer, knead it for a good 10-15 minutes. Do not be tempted to add more water. The dough should be soft and spring back on touch. Cover the dough lightly with oil. Cover the bowl with a kitchen towel or cling film and set aside for 45 minutes or until double in size.
While the dough is resting, prepare the filling. It helps to measure out all the ingredients in advance. Heat a pan/wok and add butter. Sauté the onions till translucent. Turn to a low flame. Add green chillies. Add flour and mix well to avoid lumps. To this add milk and mix well. Add shredded chicken, pepper powder and soya sauce. Mix well until all the ingredients are well incorporated. Check for salt and spice and adjust. Once the mix has dried up a bit add coriander leaves. Mix well and turn off the gas. Let the chicken mixture cool completely.
Let's get back to the dough. Once the dough has doubled in size, punch it down and divide it into 8 equal parts. Use a measuring scale to be accurate and get even size roses.
Roll out each ball to about 4″ diameter.
Add your filling in the center. Make 4 diagonal slits (like in the picture below), leaving the center intact. If needed brush a bit of butter on the circle of dough (I completely eliminated this step)
Take one of the sections and cover the side of the filling with it.
Take the opposite side’s section and cover the other side of the filling with it.
Repeat with the two last sections.
Pinch the dough on the side to seal it. Place the chicken rose on a greased tray. Ensure that there is space between the buns.
Repeat until you have used up all the dough. Cover the buns with a tea towel and let it rest for 45 - 60 minutes.
Pre-heat oven to 180 C. Brush each Rose gently with egg yolk mixed with a tsp. of milk.
Bake for about 15-20 minutes or until tops are golden and Rose buns are ready.
Remove from the oven and keep the Rose buns covered with a tea towel till you are ready serve, this will keep them soft.
You can use a wee bit of tomato sauce on the top before serving.