Ingredients

• lukewarm milk lukewarm milk ((1¼ cups))
• 15 g honey ((2 tsp))
• 7 g instant yeast ((3 tsp / 1 packet))
• 40 g unsalted butter (room temperature (3 tbsp))
• 500 g all-purpose flour ((4 cups))
• 8 g salt ((1⅓ tsp))
• 25 g unsalted butter ((1¾ tbsp))
• 650 g chicken thighs ((about 1½ lb))
• 4 g salt ((⅔ tsp))
• 3 g garlic powder ((1 tsp))
• 4 g onion powder ((1⅓ tsp))
• 4 g paprika ((1⅓ tsp))
• 3 g cayenne pepper ((1 tsp))
• 2 g black pepper ((⅔ tsp))
• 40 g sweet chili sauce ((2 tbsp))
• 50 g hot chili sauce ((3½ tbsp))
• 20 g honey ((1 tbsp))
• EXTRA
• egg (beaten)

Instructions

1. In a large bowl, combine the lukewarm milk, honey and yeast. Stir well and let stand for 5 minutes.

2. Add the butter, flour and salt. Knead for 10–12 minutes until the dough comes together.

3. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size.

4. Melt the butter in a skillet over medium-high heat. Add the chicken, salt, garlic powder, onion powder, paprika, cayenne and black pepper. Cook for 5–6 minutes.

5. In a small bowl, mix the sweet chili sauce, hot chili sauce and honey until smooth.

6. Add the sauce and creme fraiche to the skillet. Simmer for 2–3 minutes to let the flavors come together.

7. Transfer the chicken mixture out of the pan and let it cool completely before filling the buns.

8. Deflate the risen dough and divide it into 9 equal pieces of about 95 g (3.4 oz) each. Shape each piece into a ball.

9. Roll out one ball of dough into an oval shape, almost square like.

10. Place a slice of cheese in the center and top with some of the cooled chicken mixture. Add extra sauce and cheese if you like.

11. Fold the dough inwards from all 4 sides, and seal thightly.

12. Place the buns seam-side down on a parchment-lined baking sheet. Brush with the beaten egg and let rise for 30 minutes.

13. Bake the buffalo chicken buns in a preheated oven at 200°C (400°F, conventional bake, not convection) for 12–18 minutes, until golden brown and cooked through. Best served warm.