RECETTE DES MINIS BATBOUT 🥙 Petits pains farcis au thon cuits à la poêle 👩🏻‍🍳 Deli Cuisine

Stuffed Mini Batbouts Recipe

Ingredients and Initial Preparation

• Begin by diluting 1 tablespoon of dry yeast in 75 ml of lukewarm water and let it rest for 5 minutes.

• In a mixing container, combine 400 g of flour, 175 g of extra fine semolina, and 1 tablespoon of sugar. Mix thoroughly.

• Create a well in the mixture to add 1 teaspoon of salt, then cover it. Make another well for the diluted yeast and mix using hands or a food processor.

Dough Consistency and Kneading

• Gradually incorporate 300 ml of water into the mixture while ensuring proper consistency after each addition.

• Knead the dough until it forms a ball; ensure it's elastic and not sticky by flouring your work surface during kneading.

Rising Time and Stuffing Preparation

• After kneading for about 5 minutes until smooth, form the dough into a ball. Place it in a bowl with some flour at the bottom, cover with cling film, and let rise for 1 hour and 30 minutes.

• While waiting for the dough to rise, boil three eggs for 15 minutes. Once cooled, shell them and prepare stuffing with tuna (240 g), black olives (75 g), corn (100 g), grated mozzarella (75 g), mayonnaise (1 tbsp), salt, pepper, Provence herbs.

Finalizing Stuffing

• After cooling down completely, chop boiled eggs into small pieces before adding them to the stuffing mixture.

• Mix all ingredients together thoroughly before setting aside in the fridge to chill.

Shaping and Cooking Batbouts

• Collect risen dough on a floured surface; degas gently before rolling out to about half-centimeter thickness.

• Use cookie cutters or small lids/glasses to cut out buns from rolled-out dough; gather excess dough to repeat until all is used up—aiming for around thirty rolls total.

Baking Process