Ingredients

For the buns
270 g milk, at room temperature
15 g yeast
1 egg
350 g all-purpose flour, + extra for dusting
150 g whole-wheat flour
50 g margarine
1 pinch salt
50 g granulated sugar
1 egg, for brushing
For the filling
3 chicken, breast fillets
1 liter water
1 bay leaf
1 onion
1 tablespoon(s) pepper corns
2 tablespoon(s) garlic
400 g canned tomatoes
2 tablespoon(s) tarragon, fresh
salt
pepper
100 g mozzarella, light
100 g gouda cheese, light

Instructions

1.In a mixer’s bowl, add the milk and the yeast.
2.Whisk until the yeast is dissolved into the milk.
3.Set aside for 15 minutes.
4.Add in the egg, flours, margarine, salt, and sugar.
5.Beat with the hook attachment at medium speed for about 15 minutes, until the dough pulls away from the bowl’s sides and is malleable.
6.When it is ready, place the dough into a bowl. Sprinkle some all-purpose flour and cover the bowl with plastic wrap.
7.Let it rise for 30 minutes. When it is ready, start shaping your dough on a lightly floured surface.
8.Divide the dough in 6 and shape into balls.
9.Line a 30x40 cm baking pan with parchment paper and put in the buns by leaving a gap between them.
10.Let the buns rise by covering them with a towel for 20-30 minutes.
11.Preheat the oven to 190οC (374ο F) set to fan.
12.Remove the towel, brush the buns with the egg, and bake for 15-17 minutes, until golden.
13.For the filling
14.In a pot over medium heat, add the chicken breasts along with the water, bay leaf, onion, and peppercorns. Let them boil for 40 minutes.
15.Remove from the heat and let the chicken breasts slightly cool.
16.Finely chop the breasts.
17.Heat the olive oil in a pan over medium heat.
18.Sauté the finely chopped chicken breasts for 2-3 minutes, until golden.
19.Add the garlic cut into slices and sauté for 1 more minute.
20.Add the canned tomatoes, the tarragon finely chopped, salt, pepper, and sauté for 2-3 minutes, until the tomato’s juices are absorbed.
21.Add the cheeses and mix with a wooden spoon, until they melt.
22.Remove the pan from the heat.
23.Cut the buns in half and divide them into crowns and heels.
24.Put 2 tablespoons of the filling to the bottom of the bun (heel), cover with the second bun (crown), and serve.

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