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.
- Prep Time: 1 hour 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Ukrainian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 430mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 68mg
