This is a sunflower bread with a nonveg twist with my own spices, that I love. It is a great option for you to make the same bread with your favorite veg/nonveg stuffing. This is a beautiful, healthy baked version of stuffed bread with great taste. It’s not only looking good tastes good too! 😊 You may change the stuffing of your choice.
Prep time: 2 hours 45 mins
Assembling time:30 mins
Cooking time: 30 mins
Serving: 2 flower bread
1 teaspoon instant dry yeast
3 Tablespoons granulated sugar
160 ml whole milk (warm)
4 tablespoons unsalted butter (melted)
1 egg (don't use egg for complete vegetarian)
2 cups heaped (325 g) all-purpose flour
More flour to knead and roll the dough
1 teaspoon salt
1 teaspoon Kalonji(black cumin)
1 tablespoon sesame seeds
1 egg for egg wash
For Filling :
2 lbs of ground chicken
1/2 cup of chopped onion
1 teaspoon of chopped garlic
1 teaspoon grated ginger
1 teaspoon salt
1 teaspoon garam masala powder
1 teaspoon chili powder
1 teaspoon sugar
1 tablespoon oil
Step 1: Make the dough.
Mix the salt with the flour.
Whisk together the warm milk (not too hot) and the egg. And then add sugar, yeast, melted butter to the milk and egg mixture.
Combine everything in a stand mixer or a mixing bowl.
Make a soft messy, sticky dough.
Grease a bowl with some oil and put the sticky dough in the bowl.
Cover the bowl with plastic wrap and let it sit in a warm place for 2 hours to rise the dough.
Step 2: Make the Filling
When the dough is resting, make the filling.
Take a saucepan with a tablespoon of oil on medium heat.
Add onion, garlic, and ginger and fry for 1 min.
Then add the ground chicken and cook it for 5 mins.
Next, add the salt, garam masala powder, chili powder and
sugar and mix well with meat.
Crack the eggs in a bowl and beat slightly with a fork.
When the meat is cooked and changed color to a golden brown, add the eggs.
Cook a few more mins to incorporate everything together.
Could you turn off the heat and let it cool down?
The filling is ready to use. Keep it aside.
Step 3: Make the bread.
After 2 hours, take out the sticky dough on a floured surface to knead.
Add 1/4 cup of more flour and knead the dough to make a
soft and supple and elastic enough dough.
Divide the dough into 4 equal pieces.
Roll out one piece of dough into a rough 12 to 13-inch circle.
Put rolled out dough on a parchment paper-lined baking sheet.
Divide the spinach filling into two parts. Use two-portion for two sunflower bread.
Use one portion of filling and spread it like a doughnut shape on the rolled out dough👇.
Cover it with another rolled out flat dough like this 👇.
And seal it completely with your finger and some water.
Place a small bowl in the center to make an indent. This is the center of the flower.
With a sharp knife, cut 16 even pieces, while cutting makes sure that you cut through the layers.
Otherwise, it won't be easy to twist the piece.
Take every alternate piece and turn it to the left like below 👇.
So the flower bread will have 16 petals.
Let the sunflower bread sit to rise the second time for 30 mins.
Preheat the oven to 350 degrees F.
Take the egg in a small bowl and add a tablespoon of milk or water to it and mix together for egg wash.
Apply egg mixture to the sunflower bread with a brush and sprinkle the kalonji in the center and sesame seeds to the petals. I added some cheese to the meat(optional).
Roll out the other two dough balls and the other portion of the filling and make the other sunflower bread using the same process.
Bake sunflower bread in the oven for 30 mins or until the petals are golden brown.