Preparation

• In a large mixing bowl, combine flour, sugar, salt, and instant yeast. Add the warm milk, warm water, and softened butter. Knead the mixture for 8-10 minutes until you have a smooth, elastic dough. Cover the dough and let it rise for 1 hour or until it doubles in size.
• Heat olive oil in a pan over medium heat. Sauté the 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 to coat the chicken evenly. Remove from heat and fold in the cream cheese and shredded mozzarella until melted and creamy.
• After the dough has risen, punch it down and divide it into equal portions (about 8). Flatten each portion into a round disc, spoon the chicken filling into the center, then fold the dough to seal the filling inside, pinching edges tightly to prevent leaks. Place the filled buns on a baking tray lined with parchment paper, spacing them apart.
• Brush the surface of each bun with a beaten egg to give a glossy finish. Preheat your oven to 375°F (190°C), and bake the buns for 18-20 minutes or until they turn golden brown on top.