Cook the Book: Chinese Roast Chicken Buns with Scallions and Spicy Hoisin Sauce

1/2 cup self-rising (cake) flour

1 1/2 teaspoons active dry yeast

1 1/2 teaspoons sugar

1/8 teaspoon fine sea salt

1/2 cup warm water (around 150 F)

1 teaspoon vegetable oil, plus more for brushing the dough

1 pound sliced roast chicken, preferably Tea-Brined Roast Chicken (recipe follows), white and/or dark meat, preferably with skin

2 tablespoons hoisin sauce

1 tablespoon Sriracha sauce

1 medium cucumber, thinly sliced crosswise

5 to 6 scallions, julienned or thinly sliced on a long diagonal (you might have some leftover)

For the Tea-Brined Roast Chicken:

8 cups water

1 orange

1/3 cup loose Lapsang Souchong or Russian Caravan tea, or 12 teabags

5 whole cloves

2 cinnamon sticks

2 whole star anise pods

1 teaspoon whole black peppercorns

1 teaspoon fennel seeds

3 slices fresh ginger (each about 1 1/2 inches long and 1/8 inch thick)

1/2 cup kosher or sea salt

1/4 cup packed dark brown sugar

1 (4-pound) whole chicken