Preparation

• In a large mixing bowl, combine flour, sugar, salt, and instant yeast. Add warm milk, warm water, and softened butter. Knead the mixture for 8-10 minutes until smooth and elastic. Cover and let rise for 1 hour or until doubled in size.
• Heat olive oil in a pan over medium heat. Sauté finely chopped onion until translucent, then add minced garlic and cook for another minute. Stir in tomato paste, smoked paprika, ground cumin, salt, and pepper. Add the cooked shredded chicken and hot sauce, mixing well. Fold in cream cheese and shredded mozzarella until melted.
• After the dough has risen, punch it down and divide into 8 equal portions. Flatten each portion, place chicken filling in the center, fold the dough to seal, and pinch edges tightly. Place on a baking tray lined with parchment.
• Brush each bun with a beaten egg for a glossy finish. Preheat oven to 375°F (190°C), and bake for 18-20 minutes or until golden brown.