23/03/2023
Curry Corned Chicken And Cheese Bread Buns
For the bread
260g bread flour
3g instant yeast
30g sugar
4g salt
1 large egg + full cream milk to reach a total of 180g
30g unsalted butter
For the filling
1 can (180g) Kelly's curry corned chicken
80g Cheddar, shredded
1/2 teaspoon salt
1/4 teaspoon black pepper
For the coating
2 eggs, beaten
80g panko
Instructions
To make the bread dough, mix together bread flour, sugar, salt and yeast using a mixer.
Pour in the egg and milk and continue mixing until the dough comes together.
Add the butter and continue mixing until the dough has reached window pane stage.
Prepare the filling by mashing Kelly’s curry corned chicken before mixing it with cheddar, salt and black pepper. Set this aside.
Roll the dough into a ball. Divide this into 8 equal portions (about 60-65g) and roll each portion into a ball.
Flatten each ball with your hand before using a rolling pin to roll into a flat disc.
Place 1-2 tablespoons of the filling into the middle of the dough.
Pinch to seal the seams. Turn the dough over and flatten slightly.
Dip the dough into egg wash to coat completely. Coat the bread with panko.
Arrange the bread dough on a lined and lightly greased baking tray.
Proof at 35°C for 50 minutes then bake at 170°C for 20-25 minutes, or until the bread is golden brown.
Allow the bread to cool on the baking tray for 10-15 minutes before transferring onto a wire rack to cool completely.
