SOFT ALFREDO CHICKEN BREAD #food #Recipe #Ramadan #iftar #ramadan2025 #bread #chicken #chickenalfredo #tasty #fy #fyp #foryoupage DOUGH 300 g flour (all-purpose flour) 5 g salt (⅚ teaspoon) 1 g Italian seasoning (1 teaspoon) 5 g instant yeast 20 ml sunflower oil 10 g honey 150 ml lukewarm water EXTRAS herb cream cheese grated cheese Italian seasoning CHICKEN MIXTURE 25 g unsalted butter 20 ml olive oil 400 g chicken thighs 150 g yellow onion (1 yellow onion) 2 g cayenne powder (⅔ teaspoon) 2 g garlic powder (⅔ teaspoon) 2 g onion powder (⅔ teaspoon) 1.5 g black pepper (½ teaspoon) 7 g chicken stock cube (⅔ cube) 75 ml heavy cream 250 g cheese mix (mozzarella, young cheese, and Parmesan cheese mix) 1 g Italian seasoning Instructions Place the flour, salt, Italian herbs, yeast, sunflower oil, and honey in a deep bowl. Mix well and knead for 10-12 minutes until smooth. Cover and let it rise for 1 hour, or until doubled in size. Heat the butter and olive oil in a frying pan over medium heat. Add the chopped onion and sauté for 4-5 minutes. Add the chicken thighs, cayenne powder, garlic powder, onion powder, and black pepper. Crumble the chicken stock cube over the mixture and cook for 5-7 minutes. Pour in the heavy cream over high heat until the sauce thickens. Stay close, as this happens quickly. Add the cheese mix and Italian seasoning, then let it melt over low heat. Let the mixture cool. Deflate the dough and divide it into 6 equal portions, each about 80 g. Shape into balls. Roll out a ball into a rectangle. Place a strip of the chicken mixture in the center. Fold the top and bottom edges slightly over the filling. Take one side and fold the dough over the filling, then roll up tightly. Place the rolls on a baking sheet lined with parchment paper. Brush with herb cream cheese and sprinkle with grated cheese and Italian seasoning. Let them rise for 30 minutes, or until doubled in size. Bake in a preheated oven at 220°C (428°F) for 12-18 minutes until golden brown. - @kookmutsjes