Chicken stuffed bread

Ingredients

• 8 g Dry baker's yeast (Active dry yeast)
• 120 ml Warm water (About 40 °C)
• 5 g Sugar (1 teaspoon)
• 200 g Plain yogurt (Whole, unsweetened yogurt)
• 30 ml Vegetable oil (2 tablespoons)
• 150 ml Warm milk (About 35 °C)
• 5 g Salt (1 teaspoon)
• 380 g All-purpose flour (Sift before use)
• 5 g Baking powder (1 teaspoon)
• 200 g Roast chicken (leftovers) or chicken breast (Cut into small dice)
• 80 g Red onion (Coarsely sliced)
• 80 g White onion (Coarsely sliced)
• 100 g Yellow bell pepper (Cut into dice)
• 100 g Green bell pepper (Cut into dice)
• 100 g Red bell pepper (Cut into dice)
• 2 g Paprika (1 teaspoon)
• 2 g Curry powder (1 teaspoon)
• 1 g Black pepper (½ teaspoon, freshly ground)
• 45 ml Extra virgin olive oil (3 tablespoons)
• 100 g Emmental cheese (Cut into small dice)
• 30 g Tomato purée (2 tablespoons)
• 1 Egg (Beaten for glazing)
• 5 ml White vinegar (A few drops in the beaten egg)
• 10 g Sesame seeds (1 tablespoon, for finishing)
• 5 g Nigella seeds (1 teaspoon, for finishing)

Instructions

1. Yeast activation

   Dissolve the baker's yeast in 120 ml warm water (≈40 °C) with 1 tsp sugar. Stir and let rest for 10 minutes until a foam forms.

   Time: PT10M

2. Yogurt‑oil‑milk mixture

   In another bowl, mix the plain yogurt, 2 Tbsp vegetable oil, warm milk and salt. Incorporate well.

   Time: PT5M

3. Incorporating flour and kneading

   Add the activated yeast to the yogurt‑oil‑milk mixture, then gradually incorporate the sifted flour (380 g) and the baking powder. Knead for 10 minutes until a supple and slightly sticky dough forms.

   Time: PT10M

4. First rise

   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until it doubles in volume (about 1 hour).

   Time: PT1H

5. Filling preparation

   Heat 3 Tbsp olive oil in a skillet. Add the sliced red and white onions, sauté for 3 minutes. Add the chopped bell peppers, cook an additional 4 minutes. Stir in the diced chicken, paprika, curry, pepper and salt. Mix for 2 minutes, then add the diced Emmental cheese and tomato purée. Cook 2 minutes more, then remove from heat and let cool.

   Time: PT15M

6. Cooling the filling

   Spread the filling on a plate and let rest for 5 minutes so it is not too hot during shaping.

   Time: PT5M

7. Degassing and portioning the dough

   Deflate the risen dough by gently pressing it. Divide into 8 balls of 75‑80 g each.

   Time: PT10M

8. Stuffing and shaping

   Flatten each ball into a disc about 10 cm in diameter, place 1‑2 Tbsp of filling in the center, add a small cheese cube, then close the dough by pinching the edges to form a well‑sealed roll.

   Time: PT20M

9. Glazing, seeds and second rise

   Beat the egg with a few drops of vinegar. Brush each roll with the beaten egg, sprinkle with sesame and nigella seeds. Place on a baking sheet lined with parchment paper and let rise for 15 minutes.

   Time: PT20M

10. Baking

    Preheat the oven to 180 °C. Bake the rolls for 18 minutes until golden and the bottom sounds hollow when tapped.

    Time: PT18M

    Temperature: 180°C

11. Cooling and serving

    Remove the rolls from the oven, place on a rack and let cool for 10 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

35 g

Fat

8 g

Fiber

2 g