Ingredients
Scale
- For the bread dough:
- 3 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 2 tbsp granulated sugar
- 1 1/4 tsp salt
- 2 large eggs, room temperature
- 3/4 cup warm whole milk
- 3 tbsp unsalted butter, very soft
- 2 tbsp oil
- 1 tsp garlic powder
- 1 tbsp Greek yogurt or sour cream
- For the chicken filling:
- 1 lb boneless chicken breast
- Salt to taste
- 1 tsp black pepper
- 1 tbsp smoked paprika powder
- 1/2 tsp red chili powder
- 1 tsp red chili flakes
- 1 tbsp garlic powder
- 1/2 cup cream cheese
- 1 tbsp sour cream (optional)
- 1 tbsp fresh coriander, chopped
- 1 bell pepper, finely diced
- 1/2 yellow onion, diced
- 1/2 cup water
- 2 tbsp oil for cooking
- To assemble:
- 1 1/2 cup shredded mozzarella cheese
- For the egg wash:
- 1 egg
- 2 tbsp milk
- For the glaze:
- 2 tbsp butter, melted
Instructions
- Prepare the Yeast Mixture: In a bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy. This activates the yeast and ensures your dough will rise properly.
- Make the Dough: Add eggs, oil, sour cream, garlic powder, salt, and soft butter to the yeast mixture. Mix well. Gradually add flour and mix until a dough forms. The dough should be slightly tacky but not overly sticky.
- Knead the Dough: Knead for 8-10 minutes using a stand mixer until smooth and elastic. Only add a little extra flour if the dough is too sticky to handle. Proper kneading develops the gluten structure that gives the bread its texture.
- First Rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size. This allows the yeast to ferment, creating air bubbles that make the bread light and fluffy.
- Prepare Chicken Filling: Season the chicken with salt, pepper, smoked paprika, chili powder, chili flakes, and garlic powder. In a pan, heat oil. Add the seasoned chicken and cook on both sides for 10 minutes, flipping occasionally. Add water, cover the pan, and cook until the chicken is fully cooked through.
- Complete the Filling: Shred the cooked chicken. Stir in bell pepper, onion, and chopped coriander. Turn heat to low and mix in cream cheese and sour cream until creamy. This creates a rich, flavorful filling that will remain moist during baking.
- Shape the Bread: Punch down the risen dough to release excess air. Make equal-sized balls and roll them flat. Place cheese and chicken filling in the center of each. Fold the sides over the filling and seal tightly. Place on a lined baking tray.
- Second Rise: Cover the shaped bread and let rise again for 30 minutes. This shorter rise gives the dough time to expand slightly before baking.
- Preheat and Prepare: Preheat oven to 350°F (175°C). Mix egg and milk for egg wash and brush over the bread. The egg wash will give the bread a beautiful golden color when baked.
- Bake: Bake for 25-30 minutes or until golden brown. The bread should sound hollow when tapped on the bottom.
- Finish with Glaze: Brush immediately with melted butter after baking. This adds shine and additional flavor to the crust. Serve warm for the best experience.
Notes
- For best results, ensure all refrigerated ingredients are at room temperature before making the dough. If making ahead, you can prepare the chicken filling up to a day in advance and store in the refrigerator. The bread is best enjoyed fresh but can be reheated in a 300°F oven for 10 minutes to restore its softness. For a spicier version, increase the amount of chili flakes or add a diced jalapeño to the filling.
- Prep Time: 1 hour 45 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 piece
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 95mg