Serves 12
Directions
- 1Place the lukewarm milk, yeast, and honey in a deep bowl.
- 2Mix well and let rest for 5 minutes.
- 3Add the beaten egg and sunflower oil and mix well.
- 4Add the flour and salt.
- 5Knead for 10–12 minutes until smooth.
- 6Cover and let rise for 1 hour, or until doubled in size.
- 7Heat a frying pan over medium-high heat and cook the chicken thighs with the salt, onion powder, garlic powder, cumin powder, curry powder, and cayenne pepper for 2–3 minutes.
- 8Add the yellow onion, red bell pepper, green bell pepper, and corn and cook for another 4–5 minutes.
- 9Add the crème fraîche and mix well.
- 10Add the grated cheese and stir until combined.
- 11Let the chicken mixture cool completely.
- 12Mix the finely grated Parmesan cheese with the curry powder and onion powder in a bowl and set aside.
- 13Deflate the dough and divide it into 12 pieces of about 60 g each.
- 14Shape into balls.
- 15Roll out a ball into a round sheet.
- 16Place a slice of cheese in the center, followed by the chicken mixture and another slice of cheese.
- 17Seal the dough and shape into a ball.
- 18Brush the ball with milk and roll it in the cheese mixture.
- 19Place the balls on a baking tray lined with parchment paper and let rise for 30 minutes, or until doubled in size.
- 20Bake the rolls in a preheated oven at 200°C (392°F) for 12–18 minutes, or until golden brown.
Ingredients
- 200 ml lukewarm milk
- 7 g instant yeast
- 12 g honey
- 1 egg (m)
- 35 ml sunflower oil
- 400 g all-purpose flour
- 8 g salt
- 400 g chicken thighs, diced
- 5 g salt
- 3 g onion powder
- 2 g garlic powder
- 2 g cumin powder
- 3 g curry powder
- 2 g cayenne pepper
- 120 g yellow onion
- 75 g red bell pepper
- 75 g green bell pepper
- 50 g corn
- 75 g crème fraîche
- 100 g grated cheese
- 75 g Parmesan cheese
- 2 g curry powder
- 2 g onion powder
- milk
- slice of cheese
Equipment
deep bowlfrying panbaking trayparchment paperoven
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