For the bread dough:
3 cups all purpose flour
2 1/4 tsp active dry yeast
2 tbsp granulated sugar
1 1/4 tsp salt
2 large eggs, room temp
3/4 cup warm whole milk
3 tbsp unsalted butter , very soft
2 tbsp oil
1 tsp garlic powder
1 tbsp greek yogurt or sour cream
For the chicken filling:
1 lb boneless chicken breast
Salt to taste
1 tsp black pepper
1 tbsp smoked paprika powder
1/2 tsp red chili powder
1 tsp red chili flakes
1 tbsp garlic powder
1/2 cup cream cheese
1 tbsp sour cream, optional
1 tbsp coriander, freshly chopped
1 bell pepper, finely diced
1/2 yellow onion, diced
1/2 cup water
2 tbsp oil for cooking
To assemble:
1 1/2 cup shredded mozzarella cheese
For the egg wash
1 egg
2 tbsp milk
For the glaze
2 tbsp butter, melted
Method:
In a bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add eggs, oil, sour cream, garlic powder, salt, and soft butter. Mix well. Gradually add flour and mix until a dough forms.
Knead for 8–10 min using a stand mixer until smooth and elastic. (Add a little flour only if too sticky.)
Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Season the chicken with salt, pepper, smoked paprika, chili powder, chili flakes, and garlic powder.
In a pan, heat oil. Add the seasoned chicken and cook on both sides for 10 min, flipping the sides in between. Add water, cover the pan, and cook until the chicken is fully cooked.
Shred the chicken, Stir in bell pepper, onion and chopped coriander. Turn heat to low and mix in cream cheese and sour cream until creamy.
Punch down the risen dough.Make equal sized balls and roll them flat fill each rolled ball with cheese and chicken filling in the center , Fold the sides over the filling and seal tightly. Place on a lined baking tray.
Cover and let rise again for 30 minutes.
Preheat oven to 350°F.
Mix egg and milk for egg wash and brush over the bread. Bake for 25–30 minutes or until golden brown
Brush immediately with melted butter after baking. Serve warm