Chicken Bites with Semolina Brioche Dough

Ingredients

• 250 g Fine wheat semolina (Sift before use)
• 250 g All-purpose flour
• 200 ml Whole milk (Warm (30‑35°C))
• 10 g Fresh baker's yeast (Dissolve in warm milk)
• 30 g Granulated sugar
• 5 g Salt
• 100 g Spreadable cheese (e.g., The Laughing Cow) (Replaces butter in the dough)
• 1 Egg yolk (For glazing)
• 1 tsp White vinegar (Mix with egg yolk)
• 300 g Chicken breast (Cut into small dice)
• 1 Shallot (Finely sliced)
• 15 g Butter
• 15 ml Olive oil
• 1 tsp Curry powder
• to taste Black pepper
• 100 ml Semi-thick liquid cream
• 1 tsp Spicy sauce (harissa) (Adjust to taste)
• 1 tbsp Fresh parsley (Chopped)
• 2 Pickles (Finely chopped)

Instructions

1. Prepare the liquid mixture

   In the robot bowl, mix the warm milk, crumbled yeast and sugar. Let rest 5 minutes until the mixture lightly foams.

   Time: PT5M

2. Incorporate the dry ingredients

   Add the semolina, flour, salt and spreadable cheese cut into pieces. Knead on medium speed for 2 min then on low speed for 3 min until a homogeneous and slightly sticky dough forms.

   Time: PT5M

3. First rise

   Form a ball, place it in a lightly oiled bowl, cover with a damp cloth and let rise 1 hour at room temperature.

   Time: PT1H

4. Prepare the filling – slice and sauté the shallot

   Slice the shallot. In a pan, melt the butter with olive oil, add the shallot and cook over medium heat for 3 minutes until translucent.

   Time: PT5M

   Temperature: medium heat

5. Cook the chicken

   Add the chicken dice, curry, salt and pepper. Sauté over medium heat for 10 minutes, stirring regularly until the chicken is nicely browned.

   Time: PT10M

   Temperature: medium heat

6. Finish the filling

   Pour in the liquid cream, add the hot sauce, parsley and chopped pickles. Mix for 2 minutes, then remove from heat and let cool for 10 minutes.

   Time: PT5M

7. Degas and divide the dough

   After the first rise, gently press the dough to release gas. Cut it into 6 equal parts.

   Time: PT5M

8. Shape the bites

   On each piece, form a disc about 10 cm in diameter, place a tablespoon of filling in the centre, add a small piece of spreadable cheese, fold the edges and seal by pinching. Roll each bite into a ball.

   Time: PT20M

9. Second rise

   Place the balls on a baking sheet lined with parchment paper, cover with a lightly floured cloth and let rise 30 minutes.

   Time: PT30M

10. Egg wash

    Beat the egg yolk with the vinegar. Brush each bite just before baking.

    Time: PT5M

11. Bake

    Bake in the preheated oven at 200°C for 25‑30 minutes until the bites are golden and well risen.

    Time: PT30M

    Temperature: 200°C

12. Cool and serve

    Remove the bites from the oven, let them warm for 10 minutes on a rack before serving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fine wheat semolina: Wheat flour
• Instead of All-purpose flour: Whole wheat flour
• Instead of Whole milk: Plant milk (almond, soy)
• Instead of Fresh baker's yeast: Active dry yeast (3 g)
• Instead of Granulated sugar: Honey (15 g)
• Instead of Spreadable cheese (e.g., The Laughing Cow): Cream cheese
• Instead of Egg yolk: Whole beaten egg
• Instead of White vinegar: Lemon juice
• Instead of Chicken breast: Turkey
• Instead of Shallot: Red onion
• Instead of Butter: Margarine
• Instead of Olive oil: Sunflower oil
• Instead of Curry powder: Sweet paprika + cumin
• Instead of Semi-thick liquid cream: Thick sour cream
• Instead of Spicy sauce (harissa): Tabasco
• Instead of Fresh parsley: Cilantro
• Instead of Pickles: Pitted green olives

Equipment Needed

• Stand mixer or large bowl
• Spatula
• Baking sheet
• Parchment paper
• Oven
• Non‑stick skillet
• Chef's knife
• Cutting board
• Cooking brush (optional)
• Mixing bowl

Critical Steps — Do Not Skip

• First dough rise (1 h)
• Properly seal each bite to prevent leaks
• Egg wash before baking for a beautiful golden color
• Bake at 200°C until golden brown

Chef Tips from the Video

• Replace the spreadable cheese with goat cheese for a tangier note.
• Add a pinch of ground cumin to the filling for an even more Moroccan flavor.
• For a vegetarian version, substitute the chicken with sautéed diced portobello mushrooms.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: Consume within 2 hours of baking.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator, then brought to room temperature before the second rise.
• The filling keeps for 24 hours refrigerated; gently reheat before stuffing.