Soft buns with spicy chicken and mushroom filling

By shanobiju  

March 28, 2016

These buns are very soft buns, spicy and flavoursome. The filling is mushroom and pepper chicken.
The recipe is very simple and easy to follow.

  • Prep: 1 hr 30 mins
  • Cook: 20 mins


3 1/2 cups All purpose flour

2 1/4 tsp Instant dry yeast

1 cup Warm water

2 tbsp Oil

3/4 tsp Salt

1 tbsp Sugar

Ingrdients for the filling

1 1/2 cup Boiled chicken shreded

1 cup Mushroom chopped

1/2 cup Onion chopped

2 tbsp Garlic chopped

1 tsp Ginger

1 1/2 tsp Pepper powder

1 Green chilli finely chopped

2 tbsp Oil


Direction for the dough

1In a bowl mix sugar, salt , yeast and oil well. Add warm water and knead for 10-12 minutes until the dough is elastic and shiny . Transfer the dough into a well oiled bowl , cover it with cling film and wait for the first rise . Let it become double in size . Deflate the dough and knead it gently . Divide the dough in to equal sized balls . Stuff each one with filling and keep it for the second rise . Pre heat the oven at 200°c . Cover the dough with aluminum foil and bake for 12-15 minutes . Remove the aluminum foi l. Egg wash the buns and bake for 3-4 minutes . Transfer the buns to a wire rack and apply butter liberally .

Direction for the filling

1Heat a pan and pour oil . Lightly fry the chopped green chilli , ginger,onion and garlic . Add mushrooms and let it cook for a minute or two . Now add cooked chicken and stir well. Do not add water. Reduce the flame . Cook for 3-4 minutes and turn off the flame . Let it cool .

Add extra 1/4 cup of water if the dough is too stiff while kneading
The yeast was directly added .
The filling should be dry mix.
I used minced chicken and mushroom for the filling.
Egg masala or paneer filling can be tried
For even sized buns each piece of the dough weighs 50 gms.
For smaller sized buns 40gms of dough is sufficient.


12 Reviews

Shano Biju

July 6, 2017

Thanu..Temperature of each oven varys..Cover it with aluminium foil while baking..
Reduce the temperature to 170 degrees C.
Do not add extra flour while kneading..

Shano Biju

July 6, 2017

Thankyou so much..🙂


July 3, 2017

Hello Ms Shano
I tried these buns today but without the filling, the first rise was good, the dough doubled in size. However after baking it was very crusty and a bit dry. Where did i go wrong? How long should the buns be kept for th second rise? I have a morphy 40 rcss. Baked at 180 in the lower rack. Kindly advise.

Thank you

Dr Shilpa

June 29, 2017

Great recipe would definately try
Thanks shano

Shano Biju

January 11, 2017

Ruchira..quantity depends on the size of the dough..Yes can double the recipe.

Ruchira Sonalkar

January 9, 2017

How many buns can you make with this quantity of dough? Is it possible to double or triple the recipe by simply multiplying the ingredients accordingly?

Shano Biju

August 17, 2016

Anmol.. for 1 tsp of instant dry yeast use 2 tsp active dry yeast .
Thankyou so much for kind words .


August 11, 2016

Hello Ms. Shano,

I’ve been seeing your tempting recipes on HBG for a long time and have been to try them too. I must say your work is really inspiring.
I had a query regarding this recipe. I have active dry yeast, can it be substituted for instant dry yeast? If so then what changes do I need to make to the recipe.

Thanks in anticipation


Shano Biju

July 22, 2016

Yes Fizza ..
You can try this recipe or try tanghzong bun recipe..

fizza merchant

July 22, 2016

Shano mam…..if we want to make plain buns should we follow the same recipe without filling.
Instead of allpurpose flour can we use wheat flour.

Have tried ur pull apart bread n whole wheat bread both came out superb .ur recipe r easy to follow.Thanks.

Shano Biju

May 21, 2016

Thankyou Pallavi..

Pallavi Jaiswal

May 20, 2016

Awesome !

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