Ramadan recipes: Chicken brioche buns This recipe makes 12 large buns or 16 smaller buns. Dough: - 250ml whole milk (warm) - 15g active dry yeast/instant - 30g sugar - 500g plain flour - 90g unsalted butter - 1 large egg - 1 tsp salt - Egg wash: 1 egg yolk & 2 tbsp milk Filling: - 300g shredded chicken breast - 2 tbsp vegetable oil - 1 red onion - 3 cloves garlic - 2.5 tbsp tomato purée - 1 small red pepper - Just under 1 tsp salt (or to taste) - 1/2 tsp oregano - 1/2 tsp cumin powder - 1/2 tsp coriander powder - 1 tsp red chilli flakes (optional) - 1 tsp paprika - 2 tbsp fresh coriander - 100ml water - 120g shredded mozarella (optional) Method: 1. Add yeast and sugar to warm milk, whisk and allow to sit for 10 mins till slightly frothy 2. Add flour, butter, egg and salt, knead for 10 minutes until a smooth dough forms 3. Cover with cling film and allow to sit at room temperature for 2 hours until the dough doubles in size 4. Divide into equal pieces - 10-12 for large buns or 15-16 for mini buns 5. Shape into balls 6. Flatten out with fingers and add 1.5 tbsp of filling into centre, and optional mozarella. Pull the sides up to encase the filling and pinch the dough at the top to avoid leakage 7. Brush with egg wash and cover with tea towel, allow to rise for another hour 8. Brush again with egg wash after 2nd rise 9. Bake in a preheated oven at 180C for 20-25 minutes or until golden brown 10. Optional brush with garlic and herb butter for extra yum! #ramadanrecipes #Ramadan2024 #brioche - @kauscooks