3½ cups (440 g) all-purpose flour

1 cup warm milk

2 tbsp (28 g) butter

2 tbsp (30 g) sugar

½ tbsp instant yeast

1 large egg

½ tsp salt

1–2 cups shredded cheese (mozzarella or cheddar)

Egg wash: 1 egg yolk + 1 tsp water or milk

Chicken Filling:

1 onion, chopped

2 garlic cloves, minced

1 small carrot, diced

1 bell pepper, diced

2 spring onions, chopped

2 cups shredded cooked chicken

½ tsp paprika

½ tsp chili pepper (optional)

Salt and seasoning to taste

1 tbsp butter (for cooking)

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In a bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy.
Add egg, melted butter, salt, and gradually mix in flour to form a soft dough.
Knead for 8–10 minutes until smooth and elastic. Cover and let rise for 1 hour, until doubled in size.
Meanwhile, prepare filling: In a pan, melt butter and sauté onion and garlic until fragrant. Add carrot, bell pepper, paprika, chili, salt, and cook until tender. Stir in chicken and spring onions. Let cool.
Roll out the dough and spread the filling with shredded cheese. Shape into a braid, loaf, or rolls.
Brush with egg wash and let rest 15–20 minutes.
Bake at 350°F (175°C) for 25–30 minutes, until golden brown.
Brush with butter after baking for extra softness. Cool slightly before serving.