I enjoy this recipe because the bread turns out fluffy on the inside with a slightly crisp sesame crust on the outside. The chicken filling is simple yet full of warm spices that pair perfectly with fresh vegetables.
I also like serving these broodjes for lunch, dinner, or gatherings because they look impressive while still being easy to make.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
450 g bloem 8 g zout 7 g instant gist 15 g honing 75 g yoghurt 45 ml zonnebloemolie 190 ml water 50 g honing 100 ml water sesamzaad 550 g kipfilet 4 g zout 4 g uienpoeder 3 g knoflookpoeder 2 g komijnpoeder 2 g cayennepeper 2 g paprikapoeder 25 ml olijfolie
Directions
I add the flour, salt, yeast, honey, yogurt, sunflower oil, and lukewarm water to a deep bowl. I mix everything well and knead the dough for 10 to 12 minutes until smooth and elastic.
I cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
I wash the chicken and slice it into thin strips. I place the chicken in a bowl with salt, onion powder, garlic powder, cumin powder, cayenne pepper, paprika powder, and olive oil. I mix everything well and let it rest in the refrigerator.
I deflate the dough and divide it into 9 equal pieces of about 84 grams each. I shape each piece into a smooth ball.
I roll each dough ball into a long rope. I fold the rope inward so the strands sit side by side, then twist them together to create a braided shape similar to a woven cord.
In a separate bowl, I mix the honey with water.
I spread sesame seeds onto a plate. I dip each braided dough piece into the honey mixture and then coat it with sesame seeds.
I place the bread rolls on a baking tray lined with parchment paper and let them rise again for 30 minutes in a warm place.
I bake the broodjes in a preheated oven at 200°C for 12 to 18 minutes until golden brown.
While the bread bakes, I heat a frying pan over medium heat and cook the chicken on both sides until fully done.
I fill the warm bread rolls with the chicken and fresh vegetables before serving.
I sometimes add cheese slices or spicy sauce to the sandwiches for extra richness.
For a milder flavor, I reduce the cayenne pepper and add more paprika instead.
I also enjoy adding lettuce, cucumber, tomatoes, or pickled vegetables for freshness and crunch.
storage/reheating
I store the bread and chicken separately in airtight containers in the refrigerator for up to 3 days.
I reheat the bread in the oven for a few minutes to keep the outside slightly crisp and the inside soft.
I warm the chicken in a skillet or microwave before assembling the sandwiches.
FAQs
Can I make the dough ahead of time?
Yes, I can prepare the dough the night before and let it rise slowly in the refrigerator overnight.
Can I freeze the bread rolls?
Yes, I freeze the baked broodjes in airtight bags for up to 2 months.
What can I use instead of sesame seeds?
I can use black sesame seeds, poppy seeds, or leave the bread plain if preferred.
Can I grill the chicken instead of pan-frying it?
Yes, I like grilling the chicken for a slightly smoky flavor.
What vegetables go well with these broodjes?
I enjoy using lettuce, tomatoes, cucumbers, onions, and pickled vegetables.
Conclusion
These gevlochten sesambroodjes met kip are soft, flavorful, and perfect for a homemade sandwich meal. I love the combination of fluffy braided bread, warm spices, and juicy chicken that makes every bite comforting and satisfying.
Soft braided sesame bread rolls filled with flavorful seasoned chicken and fresh vegetables. Perfect for lunch, dinner, or a delicious homemade meal.
Author:Ella
Prep Time:3 hours
Cook Time:40 minutes
Total Time:3 hours 40 minutes
Yield:8 servings
Category:Main Course
Method:Baking & Stovetop
Cuisine:Baking & Stovetop
Ingredients
Dough
3 ½ cups all-purpose flour
1 ½ teaspoons salt
2 ¼ teaspoons instant yeast
1 tablespoon honey
⅓ cup plain yogurt
3 tablespoons sunflower oil
¾ cup warm water
Honey Sesame Coating
3 tablespoons honey
⅓ cup water
Sesame seeds, as needed
Chicken Filling
1.2 pounds chicken breast, sliced thinly
1 teaspoon salt
1 teaspoon onion powder
¾ teaspoon garlic powder
½ teaspoon cumin powder
½ teaspoon cayenne pepper
½ teaspoon paprika
2 tablespoons olive oil
For Serving
Fresh vegetables of choice
Instructions
In a large bowl, combine the flour, salt, instant yeast, honey, yogurt, sunflower oil, and warm water. Knead for 10–12 minutes until a smooth dough forms. Cover and let rise for 1 hour or until doubled in size.
Wash and slice the chicken into thin strips. In a bowl, mix the chicken with salt, onion powder, garlic powder, cumin, cayenne pepper, paprika, and olive oil. Refrigerate while the dough rises.
Punch down the dough and divide it into 8–9 equal portions, about 3 ounces (84 g) each. Shape into balls.
Roll each dough ball into a long rope shape. Fold and twist the ropes together to create a braided pattern.
In a small bowl, mix the honey and water. Dip each braided dough piece into the honey mixture, then coat with sesame seeds.
Place the rolls on a parchment-lined baking tray and let rise for another 30 minutes.
Bake in a preheated oven at 400°F (200°C) for 12–18 minutes or until golden brown.
Heat a skillet over medium heat and cook the chicken on both sides until fully cooked.
Fill the sesame rolls with the cooked chicken and fresh vegetables before serving.
Notes
Keep an eye on the bread while baking since oven temperatures may vary. Add your favorite sauce for extra flavor.
