From the Anchor Yeast Kitchen
Savoury Chicken Braid
Prep 1 hr 40 mins
Baking Time
20–25 mins
Total 2 hr 5 mins
Makes 1 Savoury Chicken Braid
easy
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By
Anchor Yeast Kitchen
Elevate your meal with our Bovril Savoury Chicken Braid recipe! This delicious, bake is filled with tender chicken, enhanced by the rich, meaty flavour of Bovril, and perfectly complemented by herbs and cheese. Ideal for brunch, dinner, or entertaining, this show-stopping dish is as delicious as it is impressive.
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Ingredients
360
g
Cake flour
( 3 x 250 ml / 3 cups )
5
ml
Salt
( 1 tsp )
10
ml
Sugar
( 2 tsp )
60
g
Margarine
10
g
Anchor Instant Yeast
( 1 packet )
1
Large egg, beaten
145
ml
Lukewarm water
15
ml
Bovril
( 3 tsp )
1
Beaten egg, to brush
Filling
3
Chicken breasts, cooked and diced
1
Large onion, peeled and sliced
½
Green, yellow and red pepper, chopped coarsely
250
g
Mushrooms, sliced
3
ml
Aromat Seasoning
( ½ tsp )
3
ml
Cayenne pepper
( ½ tsp )
3
ml
Garlic and Herb spice
( ½ tsp )
250
g
Grated White Cheddar Cheese
( 310 ml / 1 ¼ cup )
30
ml
Bovril
( 2 Tbsp )
Method
Mix the flour, salt and sugar together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
Mix the beaten egg and lukewarm water together and add to the flour mixture to form a soft dough. If the dough is too dry and firm, add a little more water, about 5 – 10 ml ( 1 – 2 tsp ).
Knead the dough until smooth and elastic, for about 10 minutes. Place onto a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
Mix the filling ingredients together, cover and set aside.
Knock the dough down and roll into a rectangle of 30 cm x 25 cm x 3 mm thick. Spread the surface evenly with 15 ml ( 3 tsp ) of Bovril.
Place the filling lengthwise down the centre of the dough (15A). With a dough cutter, cut the dough diagonally from the filling to the corners of the dough (15B).
Cut 10 - 12 strips on either side of the filling (15B).
Fold the top and bottom ends of the dough over the start of the filling (15B).
Start at the top and place a strip across the filling, criss-crossing the remaining strips left and right, forming a criss-cross slated pattern from the top (15C). Continue until all the strips have been used, tucking the last strip under the braid to secure it (15D).
Place the braid on a lightly greased baking tray, cover with greased plastic and allow to rise in a warm place for about 10-15 minutes.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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