These baked buns with chicken and mushrooms are soft, golden Ukrainian-style stuffed pastries filled with a savory, juicy mixture of tender chicken, mushrooms, and onion. They are perfect as a warm appetizer, lunchbox snack, or comforting main dish served with soup or salad.
Why You’ll Love This Recipe
These buns are hearty, homemade, and wonderfully satisfying. The dough is soft and fluffy thanks to kefir, while the filling is rich, savory, and simple to prepare. They bake until beautifully golden, making them ideal for family meals, gatherings, or make-ahead snacks. You can serve them warm from the oven or enjoy them later after reheating.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
1 cup kefir, room temperature
2 large eggs, divided
1 teaspoon salt
100 ml vegetable oil, divided
6 cups all-purpose flour, sifted
2 teaspoons dry yeast
1/2 cup warm water
1 teaspoon sugar
1 tablespoon softened butter, for greasing the tray
For the filling:
200 g chicken fillet, rinsed and diced
300 g champignon mushrooms, finely chopped
1 medium onion, finely chopped
2 tablespoons sunflower oil
2 pinches ground black pepper
1/2 teaspoon salt, or to taste
Directions
In a small bowl, mix the dry yeast, warm water, sugar, and 2 tablespoons of flour. Stir well, then leave it in a warm place for about 30 minutes, until slightly foamy.
Add 1 egg, kefir, 60 ml vegetable oil, and salt to the yeast mixture. Gradually stir in the sifted flour, adding it little by little. Knead until the dough becomes soft, smooth, and no longer sticky. It should be tender, not stiff.
Place the dough in a lightly oiled bowl, cover it, and leave it in a warm place for 40 to 60 minutes, or until doubled in size.
Meanwhile, prepare the filling. Heat sunflower oil in a pan. Add the chopped onion and mushrooms, then cook until softened. Add the diced chicken fillet and fry for 5 to 10 minutes, until the chicken is fully cooked. Season with salt and black pepper. Let the filling cool.
Divide the dough into medium balls. Lightly brush your work surface with the remaining vegetable oil. Flatten each ball, place about 1 tablespoon of filling in the center, then pinch the edges together to seal.
Grease a baking tray with butter. Place the buns seam-side down. Beat the remaining egg and brush it over the tops.
Bake in a preheated oven at 170°C for 20 to 25 minutes, until golden and cooked through.
Servings and timing
This recipe makes 6 servings.
Prep time: 1 hour 10 minutes
Cook time: 20 to 25 minutes
Total time: about 1 hour 30 minutes
Variations
You can add grated cheese to the cooled filling for a creamier texture. For extra flavor, mix in chopped parsley or dill. You can also replace champignons with another mild mushroom variety. For a richer dough, use milk kefir and add a small spoon of sour cream.
Storage/Reheating
Store cooled buns in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 160°C for 8 to 10 minutes, or microwave for 20 to 30 seconds. For longer storage, freeze the baked buns for up to 2 months and reheat from frozen until warmed through.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature before shaping.
Can I use cooked chicken?
Yes, cooked chicken works well. Add it after the mushrooms and onion soften.
Can I use milk instead of kefir?
Kefir gives the dough tenderness, but milk can be used in a pinch.
Can I fry these buns instead?
Yes, but baking gives them a lighter texture and golden crust.
Why is my dough sticky?
It may need a little more flour, but add it slowly to avoid a dense dough.
Can I freeze the unbaked buns?
Yes, freeze them shaped, then thaw before baking.
What should I serve with them?
They pair well with soup, fresh salad, or pickled vegetables.
Can I add garlic?
Yes, one minced garlic clove can be added to the filling.
How do I know they are done?
The buns should be golden on top and firm underneath.
Can I make smaller buns?
Yes, reduce the baking time slightly and check after 15 minutes.
Conclusion
Baked buns with chicken and mushrooms are a comforting, flavorful pastry with a soft dough and savory filling. They are simple enough for everyday cooking yet special enough for guests, making them a reliable homemade favorite.
Soft and fluffy Ukrainian-style baked buns filled with a savory mixture of tender chicken, mushrooms, and onions, baked until golden and perfect for snacks, lunches, or comforting meals.
Total Time:1 hour 35 minutes
Yield:6 servings
Ingredients
1 cup kefir, room temperature
2 large eggs, divided
1 teaspoon salt
100 ml vegetable oil, divided
6 cups all-purpose flour, sifted
2 teaspoons dry yeast
1/2 cup warm water
1 teaspoon sugar
1 tablespoon softened butter, for greasing the tray
200 g chicken fillet, rinsed and diced
300 g champignon mushrooms, finely chopped
1 medium onion, finely chopped
2 tablespoons sunflower oil
2 pinches ground black pepper
1/2 teaspoon salt, or to taste
Instructions
In a small bowl, combine the dry yeast, warm water, sugar, and 2 tablespoons flour. Stir and leave in a warm place for about 30 minutes until foamy.
Add 1 egg, kefir, 60 ml vegetable oil, and salt to the yeast mixture.
Gradually add the sifted flour and knead until the dough becomes soft, smooth, and no longer sticky.
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 40 to 60 minutes until doubled in size.
For the filling, heat sunflower oil in a pan over medium heat.
Add the chopped onion and mushrooms and cook until softened.
Add the diced chicken fillet and cook for 5 to 10 minutes until fully cooked. Season with salt and black pepper.
Allow the filling to cool completely.
Divide the dough into medium-sized balls.
Brush the work surface lightly with the remaining vegetable oil.
Flatten each dough ball, place about 1 tablespoon filling in the center, and pinch the edges tightly to seal.
Grease a baking tray with softened butter and place the buns seam-side down.
Beat the remaining egg and brush it over the tops of the buns.
Bake in a preheated oven at 170°C for 20 to 25 minutes until golden brown.
Serve warm or allow to cool slightly before storing.
Notes
Kefir gives the dough a soft and tender texture.
Add grated cheese to the filling for extra richness.
Fresh dill or parsley pairs beautifully with the mushroom filling.
Cooked chicken can be used instead of raw diced chicken.
Do not overfill the buns to prevent leaking during baking.
Store leftovers in the refrigerator for up to 3 days.
Freeze baked buns for up to 2 months and reheat before serving.
These buns pair well with soup, salad, or pickled vegetables.
