1-Preparing the Dough: Starting with the dough sets the stage for these Spicy Chicken Buns, and it’s easier than you might think. Begin by warming 1 cup of milk to about 110°F, which is just right for activating the yeast without killing it. Once warm, stir in 2 tablespoons of sugar and 2¼ teaspoons of active dry yeast, then let it sit for 5-10 minutes until it gets foamy this means your yeast is ready to go. Next, in a large bowl, mix 1½ cups all-purpose flour, 1 cup whole wheat flour, 1 large egg, 1 teaspoon salt, and ¼ cup melted butter. Add the foamy yeast mixture to this bowl and stir everything together. Now, knead the dough for 8-10 minutes until it’s slightly tacky but not sticky, which helps develop that perfect soft texture. After kneading, place the dough in a greased bowl, cover it with plastic wrap and a warm towel, and let it proof in a dark, dry spot for about 1 hour until it doubles in size. This step is crucial for fluffy buns, and if you’re in a hot climate, you might not need extra warmth.

2-Making the Filling: While the dough proofs, turn your attention to the Spicy Chicken Buns filling. Heat 1 tablespoon of oil in a skillet over medium heat and sauté 1 medium finely chopped onion for about 5 minutes until it’s soft and translucent. This builds a sweet base for the spices. Then, add 3 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 more minute to release their aromas. Now, stir in 1 pound ground chicken, 1 teaspoon smoked paprika, 1 teaspoon ground coriander, ½ teaspoon turmeric, 1 teaspoon ground cumin, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon optional chili powder. Cook this mixture for 8-10 minutes, stirring occasionally, until the chicken browns and any liquid evaporates. Finally, mix in 2 tablespoons of tomato paste and ½ cup frozen peas, cooking for another 2 minutes until everything is well combined. Let the filling cool completely before using it this prevents the dough from getting soggy later.

3-Assembling and Baking: Once the dough has proofed, punch it down to release the air and divide it into 12 equal portions. For each portion, link to some favorite chicken recipes, like our honey BBQ chicken tenders, which use similar techniques. Roll each portion into a 3-inch circle, or use a 10-inch bowl to cut circles from a rolled sheet of dough. Place about 2 tablespoons of the cooled filling in the center of each circle, then pinch the edges together to seal them tightly. Arrange the buns sealed side down on a parchment-lined baking tray. Let the buns proof for 30 minutes in a 175°F oven with a damp towel over them, or in a warm spot if it’s already hot. After proofing, brush the tops with a beaten egg and sprinkle on optional sesame seeds for a nice finish. Bake at 375°F for 20-22 minutes until they’re golden brown. For the final touch, let them cool a bit before serving these make great portable snacks for picnics or hikes.