Cheesy Dynamite Chicken Buns

Name: Cheesy Dynamite Chicken Buns
Prep time: 75 min
Cook time: 25 min
Total time: 220 min
Yield: 12
Cuisine: Fusion
Ingredients: 75 ml Lukewarm water (Around 105-115°F (40-46°C)); 200 ml Lukewarm milk (Around 105-115°F (40-46°C)); 15 g Honey; 9 g Instant yeast; 1 medium Egg; 30 ml Sunflower oil; 600 g Flour (Patent flour or all-purpose flour); 8 g Salt (Approximately 1⅓ teaspoons); 25 g Unsalted butter (Softened); 40 g Parmesan cheese (Grated, for topping); 2 g Cayenne pepper (Approximately ⅔ teaspoon, for topping); 1.5 g Onion powder (Approximately ½ teaspoon, for topping); 1 g Black pepper (Approximately ⅓ teaspoon, for topping); 700 g Chicken breast (Cooked and shredded/diced); 5 g Salt (Approximately ⅚ teaspoon, for chicken mixture); 3 g Onion powder (Approximately 1 teaspoon, for chicken mixture); 3 g Garlic powder (Approximately 1 teaspoon, for chicken mixture); 2 g Black pepper (Approximately ⅔ teaspoon, for chicken mixture); 15 ml Soy sauce (For chicken mixture); 30 ml Sriracha (Or other hot sauce, for chicken mixture (adjust to taste)); 15 ml Mayonnaise (For chicken mixture); 60 g Shredded mozzarella cheese (For chicken mixture); 1 egg Egg wash (Beaten with 1 tbsp water, for brushing buns)

These Cheesy Dynamite Chicken Buns are a delicious and exciting treat, featuring soft, fluffy homemade bread filled with a spicy, creamy, and cheesy chicken mixture. The buns are topped with a savory blend of Parmesan cheese and spices, then baked until golden brown. Perfect as a flavorful appetizer, a unique snack, or a delightful side dish for any occasion. The recipe involves making a rich yeast dough from scratch and preparing a vibrant chicken filling, combining classic baking techniques with bold, modern flavors.

#Chicken

#Buns

#Bread

#Cheesy

#Spicy

#Dynamite

#Appetizer

#Snack

#Baked Goods

#Comfort Food

Freshly Baked Cheesy Dynamite Chicken Buns

Recipe Information

1h 15m

Prep Time

25m

Cook Time

3h 40m

Total Time

Servings

Medium

Fusion

English

Nutrition (per serving)

368

Calories

28g

Protein

39g

Carbs

Fat

Golden Brown Buns with Spicy Chicken Filling

Ingredients

Servings: 12

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of a perfectly baked bun, ready to eat

Instructions

0/9 completed

1
In a large bowl, combine the lukewarm water, lukewarm milk, honey, and instant yeast. Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active. Add the medium egg, sunflower oil, flour, and 8g of salt. Mix with a spoon or your hands until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for 8-10 minutes. Gradually incorporate the softened unsalted butter and continue kneading for another 5 minutes until the dough is smooth, elastic, and no longer sticky.
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20m
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In a large bowl, combine the lukewarm water, lukewarm milk, honey, and instant yeast. Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active. Add the medium egg, sunflower oil, flour, and 8g of salt. Mix with a spoon or your hands until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for 8-10 minutes. Gradually incorporate the softened unsalted butter and continue kneading for another 5 minutes until the dough is smooth, elastic, and no longer sticky.
20m
Ensure water and milk are lukewarm (around 105-115°F or 40-46°C) to activate the yeast properly. Don't rush the kneading process for a soft dough; it should pass the 'windowpane test' when fully kneaded with butter.
2
Transfer the kneaded dough to a lightly oiled large bowl, turning it once to coat the entire surface. Cover the bowl tightly with plastic wrap or a damp cloth and let it rise in a warm place for 60 to 90 minutes, or until the dough has visibly doubled in size.
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1h 15m
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Transfer the kneaded dough to a lightly oiled large bowl, turning it once to coat the entire surface. Cover the bowl tightly with plastic wrap or a damp cloth and let it rise in a warm place for 60 to 90 minutes, or until the dough has visibly doubled in size.
1h 15m
A slightly warm oven (turned off) or a sunny spot on the counter can help the dough rise faster. Make sure there are no drafts to ensure an even rise.
3
While the dough is proofing, prepare the chicken filling. Cook the 700g chicken breast by boiling, poaching, or pan-frying until it is fully cooked through. Let the cooked chicken cool slightly, then shred or finely dice it into small, manageable pieces.
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20m
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While the dough is proofing, prepare the chicken filling. Cook the 700g chicken breast by boiling, poaching, or pan-frying until it is fully cooked through. Let the cooked chicken cool slightly, then shred or finely dice it into small, manageable pieces.
20m
Boiling or poaching chicken makes it easier to shred evenly and keeps it moist. Ensure the internal temperature reaches 165°F (74°C) for food safety.
4
In a mixing bowl, combine the shredded chicken with 5g salt, 3g onion powder, 3g garlic powder, 2g black pepper, soy sauce, sriracha, mayonnaise, and shredded mozzarella cheese. Mix all ingredients thoroughly to ensure the chicken is evenly coated and the flavors are well distributed.
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10m
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In a mixing bowl, combine the shredded chicken with 5g salt, 3g onion powder, 3g garlic powder, 2g black pepper, soy sauce, sriracha, mayonnaise, and shredded mozzarella cheese. Mix all ingredients thoroughly to ensure the chicken is evenly coated and the flavors are well distributed.
10m
Adjust the amount of sriracha to your preferred spice level. You can also add chopped fresh cilantro or green onions for an extra burst of flavor and freshness.
5
In a small separate bowl, combine the 40g grated Parmesan cheese, 2g cayenne pepper, 1.5g onion powder, and 1g black pepper for the topping. Mix well to combine the spices and set aside.
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2m
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In a small separate bowl, combine the 40g grated Parmesan cheese, 2g cayenne pepper, 1.5g onion powder, and 1g black pepper for the topping. Mix well to combine the spices and set aside.
2m
Using freshly grated Parmesan cheese will provide a richer flavor compared to pre-grated varieties. This topping adds a savory and slightly spicy crust to the buns.
6
Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and divide it into 12 equal portions. Roll each portion into a small ball, then flatten it into a disc approximately 4-5 inches (10-12 cm) in diameter. Place a generous spoonful of the prepared chicken mixture in the center of each dough disc. Carefully gather the edges of the dough around the filling, bringing them to the top and pinching firmly to seal, forming a smooth, round bun.
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20m
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Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and divide it into 12 equal portions. Roll each portion into a small ball, then flatten it into a disc approximately 4-5 inches (10-12 cm) in diameter. Place a generous spoonful of the prepared chicken mixture in the center of each dough disc. Carefully gather the edges of the dough around the filling, bringing them to the top and pinching firmly to seal, forming a smooth, round bun.
20m
Ensure the buns are well-sealed to prevent the filling from leaking out during baking. Keep the unworked dough covered with plastic wrap to prevent it from drying out as you shape each bun.
7
Arrange the shaped buns on a baking sheet lined with parchment paper, leaving about 2 inches of space between each bun to allow for expansion during the second rise and baking. Cover loosely with plastic wrap and let them rise for a second time in a warm place for 30 to 45 minutes, or until they look visibly puffy. During the last 15 minutes of this second rise, preheat your oven to 180°C (350°F).
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45m
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Arrange the shaped buns on a baking sheet lined with parchment paper, leaving about 2 inches of space between each bun to allow for expansion during the second rise and baking. Cover loosely with plastic wrap and let them rise for a second time in a warm place for 30 to 45 minutes, or until they look visibly puffy. During the last 15 minutes of this second rise, preheat your oven to 180°C (350°F).
45m
Do not over-proof the buns during the second rise, as this can lead to a less desirable texture. The buns should feel light and airy.
8
In a small bowl, whisk one egg with one tablespoon of water to create an egg wash. Lightly brush the tops of the risen buns with the egg wash, then generously sprinkle with the prepared Parmesan topping mixture. Bake the buns in the preheated oven for 20 to 25 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
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25m
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In a small bowl, whisk one egg with one tablespoon of water to create an egg wash. Lightly brush the tops of the risen buns with the egg wash, then generously sprinkle with the prepared Parmesan topping mixture. Bake the buns in the preheated oven for 20 to 25 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
25m
An egg wash gives the buns a beautiful golden shine and helps the topping adhere properly. If baking multiple trays, rotate them halfway through for even cooking.
9
Once baked, carefully remove the Cheesy Dynamite Chicken Buns from the oven and transfer them to a wire rack to cool slightly for a few minutes before serving. These buns are best enjoyed warm, when the cheese is still gooey and the bread is soft.
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5m
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Once baked, carefully remove the Cheesy Dynamite Chicken Buns from the oven and transfer them to a wire rack to cool slightly for a few minutes before serving. These buns are best enjoyed warm, when the cheese is still gooey and the bread is soft.
5m
These buns are great for meal prep; they can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage. Reheat gently in the oven or microwave.