Craving something warm, savory, and utterly satisfying for your evening tea? This incredibly easy recipe for Cheesy Chicken & Veg Pull-Apart Buns is your answer. Using minimal ingredients and a simple no-knead dough, you can whip up a batch of soft, fluffy buns stuffed with seasoned chicken, colorful vegetables, and gooey cheese. They are perfect as a quick homemade snack or a light dinner, and are sure to be a hit with both kids and adults!
- Ingredients You’ll Need
- For the Dough:
- 1 cup maida
- ½ cup + 2 tbsp lukewarm milk
- 1 tsp instant dry yeast
- 2 tsp sugar
- 1 large egg
- 1 tbsp cooking oil
- ½ tsp salt
- For the Filling:
- ½ cup boneless chicken, cut into small cubes
- 1 medium onion, finely chopped
- 2 capsicum, finely chopped
- 2 tomato, deseeded and finely chopped
- ¼ cup grated cheese
- 1 tsp chili flakes (adjust to taste)
- Salt and pepper to season chicken
- 1 tbsp oil for cooking chicken
Prepare the Soft No-Knead Dough
In a large mixing bowl, combine the lukewarm milk, sugar, and instant dry yeast. Let it sit for 5 minutes until frothy. Add the egg, oil, and salt, and whisk well. Gradually add the maida (all-purpose flour) and mix until a sticky, shaggy dough forms. Do not knead. Cover the bowl with cling wrap or a damp cloth and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size. This easy no-knead method ensures soft, airy buns with minimal effort.
Cook the Chicken & Veggie Filling
While the dough rises, prepare the filling. Heat 1 tbsp oil in a pan. Season the chicken cubes with salt and pepper, and sauté until fully cooked and lightly golden. Remove the chicken and set aside. In the same pan, add the chopped onion and capsicum. Sauté for 2-3 minutes until slightly soft. Turn off the heat and mix in the cooked chicken, chopped tomato, chili flakes, and grated cheese. Let this savory mixture cool completely before using.
Assemble and Proof the Buns
Once the dough has risen, gently punch it down. On a lightly floured surface, roll it out into a rough rectangle, about ½-inch thick. Spread the cooled chicken and veggie filling evenly over the dough. Carefully roll the dough tightly from one long side, like a Swiss roll. Using a sharp knife, slice the roll into 8-10 equal pieces. Place these pieces, cut-side up, in a greased round baking pan or dish, leaving a little space between them for expansion. Cover and let them proof for another 30 minutes until puffy.
Bake to Golden, Cheesy Perfection
Preheat your oven to 375°F (190°C). If desired, brush the top of the proofed buns with a little milk or egg wash and sprinkle extra cheese and chili flakes. Bake for 20-25 minutes until the tops are golden brown and the cheese is bubbly. Let them cool in the pan for 5 minutes before pulling apart. Serve these warm, cheesy pull-apart buns immediately with ketchup or your favorite dipping sauce for the ultimate evening snack experience.