Something about the leaves changing colors and the temperatures cooling down just makes you want to bake,so here I am kicking off the” Fall Baking Season” with my Chicken stuffed buns.I have never tasted bread or buns,in my life mostly because of the fear of eggs being coated on them during the baking process(owing to my egg allergy),so every time the warm smell of the bakery wafted through the air,my senses would growl wanting to have a bite of that delicious smelling bread.This time around with a little more knowledge on culinary tricks and armed with an eggless recipe for making buns, I set off down the culinary path and much to my delight these chicken stuffed buns turned out delicious and I want to share them with you,what better way to warm the kitchen,than baking some fun into fall/autumn.

Self Raising Flour- 2 cups
Yeast- 1 tbsp
Sugar- 1 tbsp
Milk- 1/4 cup (luke warm)
Water- 1/4 cup( luke warm)
Olive oil- 4 tbsp
Salt- 1/2 tsp

For The Chicken Filling:
Shredded Chicken/small pieces- 1 1/2 cup
Onions- 1 large( finely sliced)
Mangalore masala/Chilli powder- 2 tsp
Ginger garlic paste – 1tbsp
Turmeric powder- 1/2 tsp
Garam masala- 1 tsp
Salt- to taste
Lime juice- 2 tsp
Cilantro/Coriander leaves- 1/2 bunch

Chicken Stuffed Buns
Chicken Stuffed Buns

For the buns:
1.In a vessel pour the sugar & milk together & mix it well, now add the yeast & let it sit for a few minutes.When you notice the frothing on the yeast, its ready to be mixed into the flour.
2.Mix the flour, salt & olive oil together & then pour the yeast mix on to it , in that order.One can grease one’s hands with a little oil while kneading the dough to prevent sticking to fingers, now make it into a smooth dough by adding water little by little.Set it aside for an hour or two,covered with a damp cloth in a cool dry place in the kitchen,after smearing the dough with a little oil on top.
3.Meanwhile prepare the chicken stuffing – add a little oil in a wok ,when it is warm add the finely sliced onions to it & saute a little, now add the chicken pieces( shredded)
& then add all the powders one by one along with the ginger garlic paste,stir for a few minutes, can add a little wate if needed at this stage, usually the water from the chicken is enough to cook , add salt to taste & sprinkle the cilantro/coriander leaves & lime juice on top & set aside.
3.Now check the dough to see if it is risen,if it has then punch into the dough a few times before rolling the dough onto a flour smeared surface to make into small circular flattened dough( by using the rolling pin).
4.Fill in the chicken stuffing in the center of the flattened dough & bring all the sides together & pinch the ends.
5.Now place the pinched ends down on to the baking sheet lined with parchment paper & sit it for 20 minutes.
6.Meanwhile preheat the oven, for 10 minutes at 350 & then transfer the baking sheet into the oven after sprinkling sesame seeds on top of the round balls of dough & rubbing them with oil/ghee.
7.Wait for 15 minutes while the buns are baking,check to see if they are turning brown,sprinkle little ghee on top if required & then serve hot with coffee oras an early brunch.Children love their protein packed lunches in neat buns too:)
Note:What better way to keep your toes & heart warm but to bite into this ball of spicy warmth,when you want to curl up with a book on that window sill watching the colored leaves fall on a crispy morning:)

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