Sweet Chili Chips Buns With Cheesy Beef
Najat
Photo by Najat
Looking for a fun and flavorful recipe that takes your taste buds on a ride? These cheesy chip-topped buns with spiced ground meat filling are a total game-changer! Imagine soft, golden buns coated in a crunchy chip-and-cheese topping, paired with a savory meat mixture packed with spices, a hint of heat from sambal, and gooey melted cheddar. It’s comfort food with a crispy twist!
This recipe is super easy to follow and combines pantry staples like flour, chips, and cheese with bold flavors from ingredients like garlic powder, cayenne, and sweet soy sauce. The secret? A little creativity and a whole lot of deliciousness. Whether you’re prepping for a cozy family dinner or a fun gathering with friends, these buns will steal the show. Bonus: you can tweak the flavors to match your vibe—spicy, cheesy, or anything in between. Let’s get baking!
Ingrediënten
DOUGH
TOPPING
EXTRA
MEAT MIXTURE
Shop ingredients:
Tips
If using a stand mixer, start at a low speed and gradually increase it. The dough should feel smooth and elastic, but not sticky.
Place the dough in a warm, draft-free area to rise. Cover it with a damp tea towel or plastic wrap to prevent it from drying out.
Work quickly when coating the buns with milk and the chip mixture to ensure the coating sticks well. Press the topping gently if it doesn’t adhere properly.
Use a sharp knife or razor blade to make slits in the dough.
You can match the flavor of the chips to the meat mixture. For example, spicy chips for an extra kick or creamy chips for a milder taste.
Add a bit of chopped jalapeño to the meat mixture for extra heat.
Time
Prep time: 25-30 minutes (including kneading and preparing the meat mixture)
Rising time: 1 hour + 30 minutes (total 1.5 hours)
Baking time: 12-18 minutes
Total time: Approximately 2 hours and 15 minutes
Stappenplan
Finely grind the chips (of your choice) using a food processor.
In a bowl, combine the flour, 25 grams of the finely ground chips, sunflower oil, yeast, salt, honey, and lukewarm water. Mix and knead the dough for 10-12 minutes. Cover the bowl and let the dough rise for 1 hour, or until it doubles in size.
Deflate the dough and divide it into 9 equal pieces, each weighing about 85 grams.
Roll each ball of dough into a flat circle about 11 cm in diameter.
In a bowl, mix the finely ground chips (45 grams), Parmesan cheese, and young Gouda cheese.
Dip each piece of dough first into the milk and then into the cheese-and-chips mixture.
Place the pieces of dough on a baking sheet lined with parchment paper and carefully make a few slits on the tops. Allow the rolls to rise for 30 minutes, or until they double in size.
Preheat the oven to 200°C. Bake the rolls for 12-18 minutes, or until golden brown. Cover the bread with a clean tea towel immediately after baking.
Heat the olive oil in a skillet over medium heat. Add the ground meat, salt, garlic powder, onion powder, cayenne powder, black pepper powder, and dried parsley. Cook for 6 minutes.
Add the tomato paste, water, sweet soy sauce (ketjap manis), and sambal. Mix well and cook for another 4-5 minutes.
Layer the cheddar cheese slices and the remaining crushed chips over the meat mixture. Let it cook until the cheese is fully melted.
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