Who doesn’t love some super soft buns that are filled with a delectable filling?

Who doesn’t love some super soft buns that are filled with a delectable filling? Good for breakfast, as an evening snack, or even for dinner. We love this recipe for Ramadan, it makes the perfect filling meal for iftar!

Buns are a universal snack, and everyone loves a good stuffed bun. Whether you like to stuff your buns with fish, chicken, beef, potatoes, or even sweet stuff, you know the actual bun has to be really good to make that eating experience the best possible one.

So, if you’re looking for the best stuffed buns recipe, you don’t have to look further.

This is a recipe that has been in my repertoire for several years. It makes the softest, most flavorful buns ever. So many of my friends and family have made it with great success, so you know it’s almost foolproof!

Here are some pictures of the buns made by others using this recipe:

PC: Hakima Ismail
What are the ingredients needed to make Soft & Fluffy Buns?
  • For the dough:
    – 1 tbsp instant yeast or active dry yeast,
    – 3 tbsp warm water,
    – 1/4 cup (50g) sugar,
    – 1/2 cup milk,
    – 1/2 cup oil,
    – 1 egg,
    – 300-450g (2-3 cups) all-purpose flour (maida),
    – 1 tsp salt,
  • Filling of choice (here’s my favorite stuffing recipe),
  • To bake:
    – Egg wash, 1 beaten egg, to brush on top,
    – Sesame seeds, to sprinkle on top
How to Make the Filling for Stuffed Buns?

As I mentioned earlier, when it comes to the stuffing, you are free to choose whatever you like. A simple chicken and vegetable filling is my favorite when it comes to making stuffed buns, so I have shared it here.

Chicken and Vegetable Stuffing for Buns, Pastries, Wraps, and More:

  • 400g boneless chicken,
  • To Marinate:
    – 1 tsp salt,
    – 2 tsp chili powder,
    – 1 tsp turmeric,
    – 1 tsp ginger/garlic paste,
  • 1 tsp oil,
  • 2 onion, chopped,
  • 1 tsp ginger/garlic paste,
  • 1 carrot, chopped,
  • ¼ cup frozen peas,
  • Salt & pepper, to taste,
  • Mint & coriander (optional)
  1. Mix the chicken with all the ingredients for the marinade. Set aside for 10-15 minutes.
  2. Place the chicken in a pan and place over a medium flame (do not add water, the chicken will release its juices). Cook, stirring occasionally, for about 10-15 minutes or until it is fully cooked through.
  3. Let the chicken cool and shred it with your fingers or in a food chopper. Set aside.
  4. In a bigger pan, add a teaspoon of oil and chopped onion.
  5. Once the onions begin to go translucent, add the ginger/garlic paste and cook until the raw smell goes.
  6. Then add the carrots and frozen peas and sauté for a couple minutes.
  7. Finally, add the cooked shredded chicken. Taste and adjust seasoning as you like.
  8. Finish off by adding some chopped mint and coriander. Let the mixture cool before stuffing into buns.

This stuffing recipe is very easily modifiable. You can replace the chicken with beef, prawns, fish, or even boiled potatoes or paneer if you want a vegetarian version. You can also add more varieties of vegetables like bell peppers, banana peppers, leeks, boiled potatoes, etc.

PC: Hakima Ismail
How to make Stuffed buns at home?
  1. Place all the ingredients for the dough into a large bowl and mix together until everything is incorporated.
    Note: If you are using active dry yeast, mix it into the warm water along with 1 tbsp of the weighed-out sugar. Let it activate and bubble up for about 10 minutes before combining the other ingredients.
    Note: Start with 2 cups (300g) of flour and keep adding the third cup a little bit at a time. It is not necessary to use all of it.
  2. Knead for 8-10 minutes until a super soft, slightly oily dough forms. It should be soft and oily, but not too sticky.
  3. Grease a large bowl with oil and place the dough inside of it. Cover the bowl with a clean kitchen towel and set it aside for the dough to double in size (1-2 hours).
  4. Once the dough has risen, punch the air out and knead it for a minute to bring it together. Divide it into equal-sized balls.
  5. Roll each dough out into a circle of roughly ¼ inch thickness.
    Tip: Roll the edges of the circle thinner than the middle to ensure that one side of the bun isn’t too thick when all the edges are bought in together underneath.
  6. Place 2-3 tbsp of the filling in the middle and bring the outsides of the dough to meet in the middle, pinching to make sure the seams don’t burst when baking.
    Note: You can make the buns as big or as small as you like. I make smaller buns when I have more time or separate the dough into two and make large braided buns otherwise.
    To make braided buns, roll the dough out into a rectangle shape and make cuts 1/3rd of the way on both of the longer ends. Place your filling in the middle section and begin braiding using the strips of the dough from each side.
  7. Brush the buns with the egg wash and sprinkle over some sesame seeds. Let them rest for 10-15 minutes.
  8. In the meantime, preheat your oven to 180° C.
  9. Bake the buns for 15-25 minutes, until golden brown and cooked through.
    Note: Cooking time will vary depending on the size of the buns. If the outside is too brown and the inside seems raw, you can cover the buns with some aluminum foil or baking paper to prevent overbrowning.
  10. Enjoy!
Yeast-Related Queries

Whenever I post a recipe that uses yeast, I get a ton of questions about it. That’s why I wrote a whole post dedicating to answering all your “bubbling” queries about yeast. Click on the link below to check it out!

Here’s the step-by-step guide to making stuffed buns at home:

Stuffed Buns Recipe

Prep Time: 60 min

Cook Time: 20 min

Yield: 20-30

Step 1: Make the dough and let it rise.

  • For the dough:
    – 1 tbsp instant yeast or active dry yeast,
    – 3 tbsp warm water,
    – 1/4 cup (50g) sugar,
    – 1/2 cup milk,
    – 1/2 cup oil,
    – 1 egg,
    – 300-450g (2-3 cups) all-purpose flour (maida),
    – 1 tsp salt,
  1. Place all the ingredients for the dough into a large bowl and mix together until everything is incorporated.
    Note: If you are using active dry yeast, mix it into the warm water along with 1 tbsp of the weighed-out sugar. Let it activate and bubble up for about 10 minutes before combining the other ingredients.
    Note: Start with 2 cups (300g) of flour and keep adding the third cup a little bit at a time. It is not necessary to use all of it.
  2. Knead for 8-10 minutes until a super soft, slightly oily dough forms. It should be soft and oily, but not too sticky.
  3. Grease a large bowl with oil and place the dough inside of it. Cover the bowl with a clean kitchen towel and set it aside for the dough to double in size (1-2 hours).

Step 2: Make the filling.

  1. As the dough rises, you can make the stuffing to go inside them. This is my go-to stuffing recipe for everything from buns and pastries to sandwiches and wraps. You can use any other stuffing you like as well.

Step 3: Form the buns.

  1. Once the dough has risen, punch the air out and knead it for a minute to bring it together. Divide it into equal-sized balls.
  2. Roll each dough out into a circle of roughly ¼ inch thickness.
    Tip: Roll the edges of the circle thinner than the middle to ensure that one side of the bun isn’t too thick when all the edges are bought in together underneath.
  3. Place 2-3 tbsp of the filling in the middle and bring the outsides of the dough to meet in the middle, pinching to make sure the seams don’t burst when baking.
    Note: You can make the buns as big or as small as you like. I make smaller buns when I have more time or separate the dough into two and make large braided buns otherwise.
    To make braided buns, roll the dough out into a rectangle shape and make cuts 1/3rd of the way on both of the longer ends. Place your filling in the middle section and begin braiding using the strips of the dough from each side.
  4. Brush the buns with the egg wash and sprinkle over some sesame seeds. Let them rest for 10-15 minutes.
  5. In the meantime, preheat your oven to 180° C.

Step 4: Bake the buns.

  1. Bake the buns for 15-25 minutes, until golden brown and cooked through.
    Note: Cooking time will vary depending on the size of the buns. If the outside is too brown and the inside seems raw, you can cover the buns with some aluminum foil or baking paper to prevent overbrowning.
  2. Enjoy!

Notes

– You can make buns in any shapes or sizes (keeping in mind that baking times will vary).
– You can use any filling or stuffing you like.
Click here to read the blog post regarding all the yeast-related FAQs.

Love to make breads? Check out these recipes:

Have you made this recipe? I would love to hear your feedback in the comments below! I would also love to hear your thoughts, questions, or doubts.

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