Chicken and chorizo buns

Method

1. For the dough, combine the milk, butter, yeast, honey and lukewarm water in a mixing bowl. Set aside until frothy.
2. Meanwhile, sift the flour into a large bowl and make a well in the centre, then sprinkle the salt at the side. Pour the yeast mixture into the well and gently incorporate it into the flour with a palette knife or wooden spoon to form a soft dough.
3. Tip the dough onto a lightly oiled surface and knead for 5 minutes or until soft and elastic. Transfer to a large, lightly oiled bowl, cover with cling film and leave to rise for an hour in a warm place, or in the fridge overnight, until doubled in size.
4. Meanwhile, heat a splash of olive oil in a wide frying pan, then add the sliced onions. Gently fry for 15-20 minutes until soft and beginning to caramelise. Transfer to a bowl.
5. Turn up the heat, then add the chorizo and rosemary to the pan. Fry until all the oil from the chorizo is released, then toss through the chicken and onions. Stir in the parsley, season to taste, then leave to cool.
6. Turn the dough out onto a lightly oiled surface and slice into 8 equal-size pieces (about 130g per piece). Roll into balls, then into 0.5cm thick circles.
7. Add an eighth of the cooled filling to the centre of each round, packing it down tightly with a spoon, then pick up and encase like a dumpling. Pinch well to seal. Put the buns, sealed-side down, on a floured baking tray, sprinkle with a little flour, then cover loosely with a clean tea towel (or see Make Ahead). Leave to prove in a warm place for 30 minutes. Heat the oven to 220°C/fan200°C/gas 7.
8. Remove the towel and bake the rolls for 15-20 minutes until golden and puffed. Remove from the oven and allow to cool for 20 minutes before serving.