Assortment of mini breads (batbout, mini burgers, mini pizzas, mini baguettes)

Ingredients

• 500 g type 45 flour (Sift before use)
• 60 g sunflower oil (Neutral oil)
• 100 g milk (Warm (≈30°C))
• 160 g water (Warm (≈30°C))
• 7 g salt (1 teaspoon)
• 10 g sugar (1 tablespoon)
• 8 g dry active yeast (Active, dissolve in warm milk)
• 4 g baking powder (1 teaspoon, improves lightness)
• 1 egg white egg white (For the dough)
• 1 egg yolk egg yolk (For glazing, diluted with a little milk)
• 200 g chicken fillet (Diced)
• 150 g onion (About 1 medium onion, chopped)
• 2 g curry powder (Pinch)
• 2 g garlic powder (Pinch)
• 2 g ground ginger (Pinch)
• 10 g fresh coriander (Chopped, for chicken topping)
• 30 g cheese (cheddar or mozzarella) (Optional, grated)
• 200 g onions for caramelizing (2 medium onions, thinly sliced)
• 20 g olive oil (For cooking caramelized onions)
• 200 g ground meat (beef) (For mini burgers)
• 1 clove garlic clove (Crushed)
• 2 g ground coriander (Pinch)
• 2 g ground turmeric (Pinch)
• 2 g ground cumin (Pinch)
• 50 g bell peppers (Cut into strips and sautéed)
• 100 g merguez sausage (2 small merguez, cooked)
• 100 g tomato sauce (Jarred or homemade)
• 100 g grated cheese (mozzarella) (For mini pizzas)
• 5 pcs black olive (Pitted, for decoration)
• 10 g sesame seeds (For glazing)
• 10 g oat flakes (Optional, for glazing)

Instructions

1. Mix dry ingredients

   In a large bowl, sift the flour, add the salt, sugar, dry active yeast and baking powder. Mix uniformly.

   Time: PT5M

2. Incorporate liquids and form the dough

   Make a well in the center, pour the warm milk, warm water, sunflower oil and egg white. Mix until a homogeneous dough forms, then knead 3‑4 minutes by hand or with a mixer.

   Time: PT10M

3. First dough rise

   Cover the bowl with plastic wrap and let rest at room temperature until the dough doubles in volume (about 1 h 40).

   Time: PT1H40M

4. Prepare chicken filling

   Heat a pan over medium‑high heat, add a drizzle of oil, then sauté the diced chicken with the chopped onion, curry, garlic powder, ground ginger, salt and pepper for 5‑8 minutes. Add the fresh coriander at the end of cooking.

   Time: PT10M

5. Caramelize the onions

   In another pan, heat a little olive oil, add the thinly sliced onions, lightly salt and cook over medium heat until they are golden and sweet (8 minutes).

   Time: PT8M

6. Mix ground meat for mini burgers

   In a bowl, combine the ground meat, chopped onion, crushed garlic clove, fresh coriander, ground coriander, turmeric, cumin, salt and pepper. Mix well.

   Time: PT5M

7. Cook mini burgers

   Form 25 g balls, flatten slightly and cook in a very hot pan 3‑4 minutes each side until well browned and cooked through.

   Time: PT8M

8. Sauté bell peppers in strips

   In a small pan, stir‑fry the peppers with a drizzle of oil, salt, then set aside.

   Time: PT5M

9. Cook the merguez

   Grill the merguez in a pan or on the grill until well browned, then cut into small pieces.

   Time: PT5M

10. Degas and portion the dough

    After the first rise, degas the dough by gently pressing, place it on the work surface with very little flour, then divide into 4 pieces of 210 g each.

    Time: PT10M

11. Shape the mini pieces

    With each piece, form balls then cut: - Mini batbouts (25 g each) shaped as small balls; - Mini burgers (25 g) shaped as small buns; - Mini baguettes (25 g) elongated; - Mini pizzas (very thin dough, cut into 5‑6 cm circles).

    Time: PT15M

12. Brush and decorate

    Mix the egg yolk with a little milk. Brush each piece, then sprinkle with sesame seeds, poppy seeds or oat flakes as desired.

    Time: PT5M

13. Second rise on sheet

    Place the pieces on a baking sheet lined with parchment paper, cover with a clean kitchen towel and let rise 15‑20 minutes.

    Time: PT20M

14. Preheat the oven

    Preheat the fan oven to 180°C.

    Time: PT10M

    Temperature: 180°C

15. Bake

    Bake the mini baguettes, mini burgers and mini pizzas/half‑spheres for 15‑20 minutes until golden.

    Time: PT20M

    Temperature: 180°C

16. Pan‑cook the mini batbouts

    Heat a pan over high heat, place the mini batbouts and cook 20 seconds each side, then flip until they are well puffed and cooked.

    Time: PT5M

17. Final assembly

    Top each piece: - Mini burgers: burger sauce, lettuce, minced steak, cheese, cherry tomato and pickle on a skewer. - Mini batbouts: spiced chicken, mayonnaise, grilled peppers, ham. - Mini baguettes: caramelized onions, piece of merguez, sweet mustard and ketchup. - Mini pizzas: tomato sauce, cheese, olives, peppers, tuna or other toppings. Arrange everything on a large platter.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of type 45 flour: all-purpose flour
• Instead of sunflower oil: rapeseed oil, vegetable oil
• Instead of milk: almond milk, soy milk
• Instead of sugar: cane sugar
• Instead of dry active yeast: fresh yeast (16 g)
• Instead of egg white: whole egg (separate yolk)
• Instead of chicken fillet: turkey
• Instead of curry powder: ras el hanout
• Instead of garlic powder: fresh garlic clove
• Instead of ground ginger: fresh grated ginger
• Instead of fresh coriander: parsley
• Instead of cheese (cheddar or mozzarella): goat cheese
• Instead of olive oil: sunflower oil
• Instead of ground meat (beef): lamb meat, veal
• Instead of garlic clove: garlic powder
• Instead of ground coriander: fresh coriander
• Instead of bell peppers: zucchini
• Instead of merguez sausage: spicy sausage
• Instead of tomato sauce: passata
• Instead of grated cheese (mozzarella): cheddar
• Instead of black olive: green olive
• Instead of sesame seeds: poppy seeds

Equipment Needed

• Large bowl
• Kitchen scale
• Teaspoons and tablespoons
• Stand mixer or wooden spatula
• Plastic wrap
• Clean work surface
• Baking sheet
• Parchment paper
• Oven
• Non‑stick skillet
• Wooden spatula
• Chef's knife
• Cutting board
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Yeast activation with warm liquid
• First dough rise (must double in volume)
• Brushing with diluted egg yolk for a nice glaze
• Pan‑cooking mini batbouts (very short time, watch closely)
• Baking at 180°C to achieve a golden crust without burning

Chef Tips from the Video

• Using type 45 flour guarantees a light and airy dough.
• Add 15 g of softened butter to the dough after the first kneading to increase softness.
• For a more authentic flavor, replace the curry with ras el hanout.

Troubleshooting

Storage

Refrigerator: Store the cooked pieces in an airtight container 2‑3 days.

Freezer: Wrap the unfilled pieces in plastic wrap then freeze 1‑2 months.

Room temperature: Uncooked pieces can stay at room temperature for a maximum of 2 hours.

Make-Ahead Tips

• Prepare the dough the day before, let it rise, then refrigerate; bring it back to room temperature before shaping.
• Cook all fillings (chicken, ground meat, caramelized onions, peppers, merguez) 1 day ahead and keep them in the refrigerator.
• Brush the pieces with egg yolk and freeze them before baking; they can be baked directly in the oven.