Monday, February 16, 2015

Nugget Salad Bun

Love these nugget buns.  They are delicious...every bite , your teeth will sink into the flavorful chicken /fish nuggets and if you top it with the salad...gosh you would think you have gone to heaven and back.  A complete meal in one bun....great for kids and adults.  I will surely make this again and again for WB loves it and that is most important.  Retirement means having to feed WB breakfast , lunch and dinner :p  and these delicious nugget buns will be great as a brunch meal for WB.   

make sure not to cut through the nugget wrapped bun

lovely sight to feast your eyes upon
and at the same time have your tummy making
the rumbling sound :p

top with lettuce and mayonaise for a
complete meal

Nugget Salad Bun  - adapted from KWF

350 g Bread flour 
50 g Cake flour 
8 g instant Yeast 
1/8 tsp Salt 
Sugar 30g
Milk Powder 50g
White Sesame Seeds 1/2 tbsp
Milk 290g (original recipe calls for 300ml of full cream milk, but I used 290g of HL milk)
Butter 50g

28 pieces chicken nuggets, fried (I used breaded fish burger patty and cut each into 4 pieces after frying as the nuggets shown in the book is breaded)

Mayonnaise 3tbsp
Lettuce 100g (shredded)

1. Combine all dry ingredients and mix well. Add in milk to form a smooth dough. (If using mixer, mix at medium speed.)
2. Add in butter. Knead dough till smooth and elastic. Cover and rest dough for 30 mins.
3. Divide dough into 30g per portion. Roll into rounds and rest for 10 mins.
4. Flatten each dough, wrap in fried nugget. Seal all edges and roll into square shapes.

5. Cut the dough into halves and put them together into mould.

Tip: Try not to cut through, leave the bottom layer of dough intact and fold along the uncut dough. If you do cut through, you can place the halves on top of each other and give them a light press. To ensure your dough stands straight and does not fall apart, it is good to place them in small cups (2 inch diameter) for second proofing.

6. Leave to rise until double in size. Baked in preheated oven at 200°C for 15-20 mins until cooked.
7. When cool, drizzle with mayonnaise and garnish with lettuce shreds before serving.

Note: If you intend to store the bread for later consumption, do not fill the toppings beforehand.

Enjoy !


  1. Hello, and warm greetings from Montreal, Canada. I found you via a comment you made on Nancy's blog. These look delicious. Thank you so much for sharing.

    1. Hi Linda, thanks for dropping by and it is a pleasure to share all my bakes with you ;) Hope you will drop by again ;)