@kookmutsjes: SOFT SPICY CHICKEN BUNS #food #recipe #ramadan #chicken #bread DOUGH 200 ml lukewarm milk 10 g honey 6 g instant yeast 25 ml sunflower oil 300 g all-purpose flour 7 g salt (1⅙ tsp) CHICKEN MIXTURE 25 ml olive oil 125 g yellow onion (1 onion) 300 g chicken thighs 3 g salt (½ tsp) 3 g onion powder (1 tsp) 2 g garlic powder (⅔ tsp) 2 g turmeric (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 10 g fresh parsley 50 g crème fraîche 20 g ketjap manis (sweet soy sauce) 25 g hot chili sauce 50 g spring onion, sliced into rings 50 g cheddar cheese cheddar cheese young cheese GARNISH 1 egg (medium), beaten Place the lukewarm milk, honey, and yeast in a deep bowl. Mix well and let stand for 5 minutes. Add the sunflower oil and mix. Add the flour and salt, then knead for 10–12 minutes until smooth. Cover and let rise for 1 hour, or until the dough has doubled in size. Heat the olive oil in a frying pan over medium-high heat. Add the chopped onion and cook for 3–4 minutes. Add the chicken thighs, salt, onion powder, garlic powder, turmeric, cayenne pepper, and chopped parsley. Cook for 5–6 minutes. Add the crème fraîche, ketjap manis, and hot chili sauce. Mix well until fully combined. Remove the pan from the heat. Add the spring onion and grated cheddar. Mix until the cheese has melted and let the mixture cool. Deflate the dough and divide it into 13 equal pieces. Shape into balls. Take one ball and roll it into a round sheet. Place a slice of cheddar or young cheese on top and add some of the chicken mixture. Fold the dough closed and press the edges firmly to seal. Place the rolls on a baking tray lined with parchment paper and brush with the beaten egg. Let rise for 30 minutes, or until doubled in size. Bake the rolls in a preheated oven at 200°C (392°F) for 12–18 minutes, or until golden brown.

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Wednesday 25 February 2026 12:27:42 GMT