Brioche is such a versatile dough. It can be in sweet or savoury applications.

I have several more recipes using this dough which are all delicious. This bun is filled with curried chicken, but you could, of course fill it with whatever you like.

The recipe requires 550g (1.2lb) brioche dough which is half of my brioche base recipe.

The bowl of my mixer is quite large 6.6L (7qt), so I normally make the full amount of dough otherwise the dough hook struggles to pick it up. Keep that in mind if the bowl of your mixer is large. If you make the full amount, then you can use it to make a couple of my recipes or just make 12 buns instead of the 6 that I show in the video.

Watch the video down below for detailed instructions.

Ingredients

550g (1.2lb) brioche dough that has been cold proofed.

For the filling –

500g (1.1lb) chicken thighs

10g (0.35oz) garam masala

7g (0.25oz) turmeric

Pinch of chilli flakes

1 lemon worth of zest and juice

150g (5.3oz) Greek yogurt

25g (0.9oz) finely chopped ginger

25g (0.9oz) finely chopped garlic

30g (1oz) chopped spring onions (scallions) to finish

For glazing –

1 egg yolk mixed with 1 teaspoon of milk

Sesame seeds to sprinkle

Method

1. Marinade the chicken thighs with all the ingredients. You can do this at the same time as the brioche dough. Leave them both in the fridge overnight.
2. The next day take the brioche and divide it into 6 equal pieces. Preshape into balls. Cover and let them get up to room temperature for 1 hour.
3. Whist the buns are warming up lay the chicken thighs on a tray with non-stick paper and roast them at 180C (360F) fan on for 40 minutes. Let them cool down at room temperature.
4. Chop the chicken thighs and mix them with the spring onions. Leave on the side.
5. An hour should have passed. Shape the brioche again, cover and ferment for 1 more hour.
6. Roll the dough balls out making the edge thinner than the middle. Place 1.5 tablespoons of the filling in the middle and seal up. Repeat with the rest. I had a little bit of chicken left over and you might too. Do not over fill the buns. You can eat the chicken whilst you are anticipating the buns ?
7. Place the buns on a non-stick paper lined tray. Cover and ferment for 1 – 1.5 hours. During this time preheat your oven to 160C (320F) fan on.
8. Brush the buns with the egg yolk and milk glaze. Sprinkle with sesame seeds.
9. Bake for around 25 – 30 minutes. Brush with butter once they are ready.

Enjoy!

You may have noticed that I did not use any salt in the marinade. The garam masala that I used was salted so I did not need any more salt. Plus, the lemon and the yogurt provide acidity which makes the chicken taste saltier too.