Chikenduza

Background

Chikenduza is a soft, enriched bun brushed with a glossy pink icing, beloved in Zimbabwean bakeries and school tuck shops. Its signature blush comes from a bright topping that lightly sweetens the tender crumb, creating a nostalgic treat often enjoyed with afternoon tea. The dough is akin to classic sweet rolls—rich with milk, butter, and eggs—yet the presentation and flavor balance are uniquely regional, with warm bakery aromas and simple home-kitchen technique. The method below follows a straightforward approach you can execute in a standard home oven, yielding buns with a fine crumb that hold their shape under the pink glaze.

Ingredients

Dough

• all-purpose flour
• sugar
• milk (warm)
• warm water
• instant yeast
• butter (softened)
• eggs
• salt
• vanilla extract
• lemon zest (optional but traditional in many homes)
• vegetable oil (for greasing)

Pink Icing

• powdered sugar
• milk (or a little warm water)
• pink food coloring
• strawberry essence (optional)
• vanilla extract (optional)

Equipment

• Mixing bowls, whisk, and sturdy spatula
• Stand mixer with dough hook (optional)
• Baking sheet and parchment paper
• Pastry brush or spoon for icing

Preparation and Cooking Process

1) Make the enriched dough

In a large bowl, whisk together the wet ingredients: warm milk, eggs, melted or very soft butter, and vanilla extract. Add the zest by rubbing the lemon zest into the sugar with your fingertips to release its oils, then whisk that perfumed sugar into the bowl. In a separate bowl, combine the dry base: all-purpose flour, instant yeast, and salt. Add the dry mixture to the wet ingredients in two or three additions, stirring with a spatula until a shaggy dough forms. If the dough feels stiff, drizzle in the measured warm water to help it come together. Turn the dough onto a lightly oiled surface (use a film of vegetable oil) and knead until smooth, elastic, and supple. A stand mixer with a dough hook makes this effortless; mix on low, then medium-low, scraping the bowl as needed, until the dough is silky and slightly tacky but not sticky.

2) First rise

Lightly grease a clean bowl with a teaspoon of vegetable oil, place the dough inside, and turn it once to coat. Cover and let it rise in a warm, draft-free spot until doubled, about 1 hour, depending on room temperature. The dough is ready when a gentle press leaves a slow-to-fill indentation.

3) Shape the buns

Deflate the dough gently, then divide it into equal portions. Shape each piece into a tight ball by cupping your hand and rolling against the counter to create surface tension. Arrange the rounds on a parchment-lined baking sheet with a little space between them so they can puff and lightly touch as they bake—this gives Chikenduza their classic soft sides.

4) Second rise

Cover the tray and let the shaped buns proof until visibly puffy and about 50% larger, roughly 30 minutes. A fingertip poke should slowly spring back, leaving a faint impression.

5) Bake

Preheat the oven to 180°C/350°F. Bake the buns on the center rack until light golden on top and set at the edges, about 18 minutes. They should feel light, with an internal crumb that springs back when pressed.

6) Prepare the pink icing

While the buns bake, make the glaze. In a medium bowl, whisk powdered sugar with just enough milk (or a splash of warm water) to form a thick, spoonable icing that slowly ribbons off the whisk. Tint with a few drops of pink food coloring until you reach the classic rosy hue. For flavor, add a drop or two of strawberry essence or a little extra vanilla extract. Adjust with more powdered sugar for thickness or more milk for fluidity as needed.

7) Cool and glaze

Let the baked buns cool on the tray for about 10 minutes so the surface firms slightly. Brush or spoon the pink icing generously over the tops; it should softly cascade but not run off entirely. For a thicker finish, allow the first coat to set for 5 minutes, then add a second pass. Leave the tray undisturbed until the glaze is set to the touch, about 15 minutes.

Tips for Success

• Temperature matters: warm—but not hot—milk and warm water help the instant yeast work efficiently without dulling flavor.
• Balance the dough: if the dough clings to your hands, knead in a spoonful of all-purpose flour; if it feels stiff, add a teaspoon of warm water at a time.
• Soft crumb: enrich the dough fully with the measured butter and don’t skimp on the first rise; the rest gives the buns their cloudlike interior.
• Fragrance: rubbing lemon zest into the sugar brightens aroma without overpowering the glaze.
• Icing thickness: aim for a glaze that slowly coats the back of a spoon; add tiny splashes of milk to loosen or dust in more powdered sugar to tighten.

Serving and Enjoyment

Serve Chikenduza slightly warm so the pink topping has set but the crumb is still tender. Pair with black tea or coffee, or split a bun and swipe with a thin layer of softened butter for a richer bite. The gentle vanilla notes from the vanilla extract and citrus lift from the lemon zest keep each bite bright beneath the sweet sheen of powdered sugar icing. Store leftovers airtight at room temperature and re-glaze lightly if the tops lose their shine the next day with a fresh spoonful of pink icing made from a touch of powdered sugar, milk, and a drop of pink food coloring.