🍔 The Ultimate Cheesy Chicken Lava Bun

April 28, 2026

Yields: 6–8 Buns | Prep time: 45 mins | Cook time: 20 mins

1. Ingredient Mise en Place

For the Chicken Filling:
Chicken: 500g chicken breast or thigh, finely minced.
Aromatics: 1 medium onion (finely diced), 3 cloves garlic (minced), 1 tsp grated ginger.
Seasoning: 1 tbsp soy sauce, 1 tsp smoked paprika, 1/2 tsp black pepper, 1/2 tsp salt.
Binding: 2 tbsp cream cheese (this ensures the filling stays moist).

For the "Lava" Core:
Cheese Blend: 200g shredded Mozzarella (for stretch) mixed with 100g Sharp Cheddar (for flavor).
Optional: A dash of heavy cream or liquid cheese sauce to enhance the "flow."

For the Dough:
Flour: 500g Bread Flour (high protein).
Liquid: 250ml warm milk + 1 large egg.
Yeast: 7g (1 packet) Instant Dry Yeast.
Fat/Sugar: 50g softened unsalted butter, 2 tbsp sugar, 1 tsp salt.

2. Execution Steps

Step 1: The Dough (The Vessel)
Activate: In a stand mixer bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until frothy.
Mix: Add the egg and flour. Knead using a dough hook on low speed until a shaggy mass forms.
Incorporate: Add softened butter and salt. Knead on medium speed for 8–10 minutes until the dough is smooth, elastic, and passes the "windowpane test."
Proof: Place in a greased bowl, cover, and let rise in a warm spot for 1 hour (or until doubled in size).

Step 2: The Chicken Filling
Sauté: Heat oil in a pan. Sauté onions, garlic, and ginger until fragrant.
Cook: Add minced chicken and spices. Cook until the moisture has evaporated and the chicken is fully browned.
Finish: Stir in the cream cheese to bind everything together. Remove from heat and let it cool completely (hot filling will tear the dough).

Step 3: Assembly (Creating the Lava Effect)
Divide: Punch down the risen dough and divide into equal portions (approx. 80g–90g each).
Flatten: Roll each portion into a flat circle, keeping the edges slightly thinner than the center.
Stuff: Place a generous tablespoon of the chicken mixture in the center. Top with a large ball of the cheese blend.
Seal: Gather the edges and pinch them tightly. Ensure there are no gaps, or the "lava" will leak during baking.

Step 4: The Bake
Second Proof: Place buns on a baking tray lined with parchment paper. Cover and let rest for 20 minutes.
Wash: Brush the tops with egg wash (1 egg + 1 tbsp water) and sprinkle with sesame seeds or dried parsley.
Oven: Bake at 190°C (375°F) for 18–22 minutes or until deep golden brown.

3. Pro-Tips for the "Professional" Touch

The Lava Secret: For an even more liquid center, freeze small cubes of cheddar/mozzarella together before stuffing them into the warm chicken. This ensures the cheese melts into a pool without overcooking the bread.

Steam Injection: Place a small tray of water at the bottom of the oven during the first 10 minutes of baking to get a professional, bakery-style crust.

Resting: Allow the buns to sit for 5 minutes after baking. This allows the internal steam to settle so the cheese doesn't "explode" when you first bite in.
Enjoy your molten masterpiece!