It has been a while since I made bread buns.

The thing about bread making is that it is very addictive.

I think it is the feel of bread dough, which is like nothing else. 

I like making bread buns mainly because they are usually portioned for one, and are great for breakfast and make fabulous snacks.

And with Kelly’s corned meats which come in 4 fabulous flavors, namely, Bolognese Corned Pork, Curry Corned Chicken, Pastrami Corned Beef and Chargrill Corned Pork, I can easily make so many types of fillings.

And today I am sharing my recipe for Corned Chicken and Cheese buns.

Kelly’s is a local company that manufactures an extensive range of Western style products and under the umbrella of Golden Bridge Foods Manufacturing, which has been producing some of the best meat products in Singapore since 1993.

I love the fact that this product is made in Singapore because I am a huge supporter of locally produced food.

As you taste Kelly’s corned meats, you will discover that they are not at all salty. In addition to being low in sodium, Kelly’s corned meats are also MSG-free, gluten-free and trans fat-free! This is awesome because this means I can feed the corned meats to my children without worrying about unhealthy substances being present in the canned foods.

Let me show you how to make these buns.

To make the bread dough, mix together bread flour, sugar, salt and yeast using a mixer.

Pour in the egg and milk and continue mixing until the dough comes together.

Add the butter and continue mixing until the dough has reached window pane stage.

Prepare the filling by mashing Kelly’s curry corned chicken before mixing it with cheddar, salt and black pepper. Set this aside.

Roll the dough into a ball.

Divide this into 8 equal portions (about 60-65g) and roll each portion into a ball.

Flatten each ball with your hand before using a rolling pin to roll into a flat disc.

Place 1-2 tablespoons of the filling into the middle of the dough.

Pinch to seal the seams.

Turn the dough over and flatten slightly.

Dip the dough into egg wash to coat completely.

Coat the bread with panko.

Arrange the bread dough on a lined and lightly greased baking tray.

Proof at 35°C for 50 minutes then bake at 170°C for 20-25 minutes, or until the bread is golden brown.

Allow the bread to cool on the baking tray for 10-15 minutes before transferring onto a wire rack to cool completely.

Enjoy! 

Curry Corned Chicken And Cheese Bread Buns

2016-11-28 20:55:10

Yields 8

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For the bread

1. 260g bread flour
2. 3g instant yeast
3. 30g sugar
4. 4g salt
5. 1 large egg + full cream milk to reach a total of 180g
6. 30g unsalted butter

For the filling

1. 1 can (180g) Kelly's curry corned chicken
2. 80g Cheddar, shredded
3. 1/2 teaspoon salt
4. 1/4 teaspoon black pepper

For the coating

1. 2 eggs, beaten
2. 80g panko

Instructions

1. To make the bread dough, mix together bread flour, sugar, salt and yeast using a mixer.
2. Pour in the egg and milk and continue mixing until the dough comes together.
3. Add the butter and continue mixing until the dough has reached window pane stage.
4. Prepare the filling by mashing Kelly’s curry corned chicken before mixing it with cheddar, salt and black pepper. Set this aside.
5. Roll the dough into a ball. Divide this into 8 equal portions (about 60-65g) and roll each portion into a ball.
6. Flatten each ball with your hand before using a rolling pin to roll into a flat disc.
7. Place 1-2 tablespoons of the filling into the middle of the dough.
8. Pinch to seal the seams. Turn the dough over and flatten slightly.
9. Dip the dough into egg wash to coat completely. Coat the bread with panko.
10. Arrange the bread dough on a lined and lightly greased baking tray.
11. Proof at 35°C for 50 minutes then bake at 170°C for 20-25 minutes, or until the bread is golden brown.
12. Allow the bread to cool on the baking tray for 10-15 minutes before transferring onto a wire rack to cool completely.

By Diana Gale

Adapted from Victoria Bakes

Adapted from Victoria Bakes

The Domestic Goddess Wannabe https://thedomesticgoddesswannabe.com/