Oven-Baked Stuffed Buns

Ingredients

• 2 units Onion (peeled and sliced)
• 1 unit Red bell pepper (seeded and diced)
• 400 g Ground veal (or beef/pork mix, or ground chicken)
• 1 teaspoon Turmeric powder
• 1 teaspoon Sweet paprika
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (chopped)
• 2 tablespoons Fresh cilantro (chopped)
• 100 g Grated cheese (type mozzarella or cheddar)
• 1 tablespoon Algerian sauce (optional) (for a mild heat)
• 500 g Type 45 flour
• 120 g Warm water (measured on the scale)
• 140 g Warm milk (measured on the scale)
• 3 tablespoons Sunflower oil
• 1 teaspoon Salt (for the dough)
• 1 teaspoon Sugar
• 8 g Active dry yeast
• 1 unit Egg white (for the dough)
• 1 unit Egg yolk (for glazing)
• 1 tablespoon Sesame seeds (optional, for finishing)

Instructions

1. Prepare the stuffing

   Slice the onions and red bell pepper. Heat a drizzle of olive oil in a skillet, add the onions and pepper and sauté for 2‑3 minutes. Add the ground meat, cook for 5 minutes while stirring. Stir in the turmeric, paprika, salt and pepper, continue cooking until the water evaporates. Remove from heat, add the parsley, cilantro, grated cheese and, if desired, the Algerian sauce. Mix well then let cool completely.

   Time: PT15M

   Temperature: medium

2. Prepare the dough

   In a large bowl, combine the flour, yeast, salt and sugar. Add the sunflower oil, egg white, warm milk then the warm water gradually while mixing. Knead by hand or with a mixer for 7 minutes until a smooth and slightly sticky dough forms.

   Time: PT12M

3. First rise

   Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap and let rise 40‑45 minutes in the turned‑off oven until it doubles in size.

   Time: PT45M

4. Divide and shape the balls

   Punch down the risen dough, place it on the work surface and divide into 10 equal portions of 80‑82 g each. Roll each portion into a ball, let rest for 1 minute to relax the gluten.

   Time: PT10M

5. Assemble the buns

   Flatten each ball into a disc about 10 cm in diameter, place a tablespoon of stuffing in the center, add a little extra cheese if desired, fold the edges over and seal carefully by pinching. Lightly flatten the top and place the buns on a baking sheet lined with parchment paper.

   Time: PT20M

6. Glazing and second rise

   Mix the egg yolk with a tablespoon of milk, brush the top of each bun. Sprinkle sesame seeds if desired. Cover again with plastic wrap and let rise 20‑30 minutes.

   Time: PT25M

7. Bake

   Preheat the oven to 190‑200°C. Bake the buns for 20‑30 minutes until well golden. Remove from the oven and let rest for 5 minutes under a kitchen towel before serving.

   Time: PT35M

   Temperature: 190-200°C

Nutrition Facts

Calories

280

Protein

12 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Onion: shallot
• Instead of Red bell pepper: yellow bell pepper, green bell pepper
• Instead of Ground veal: ground beef, ground chicken
• Instead of Turmeric powder: curry powder
• Instead of Sweet paprika: sweet pepper
• Instead of Grated cheese: raclette cheese, emmental
• Instead of Algerian sauce (optional): mild harissa, spicy sauce
• Instead of Type 45 flour: all‑purpose flour
• Instead of Warm milk: almond milk, soy milk
• Instead of Sunflower oil: olive oil
• Instead of Active dry yeast: fresh yeast
• Instead of Egg white: whole beaten egg (reduce quantity)
• Instead of Egg yolk: whole beaten egg
• Instead of Sesame seeds: poppy seeds

Equipment Needed

• Skillet
• Kitchen scale
• Stand mixer or mixing bowl
• Silicone spatula
• Plastic wrap
• Baking sheet
• Parchment paper
• Kitchen brush (optional)
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Cool the stuffing completely before adding it to the dough.
• Seal the bun edges properly to prevent stuffing leaks.
• Observe the rise times for an airy texture.

Chef Tips from the Video

• Use a melt‑string cheese (mozzarella) for a gooey center.
• Add a pinch of ground cumin to the stuffing for an extra aromatic note.
• For a more authentic flavor, replace the milk with sheep's milk.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2‑3 days.

Freezer: Wrap individually and freeze up to 2 months. Reheat in the oven at 180°C for 10‑12 minutes.

Room temperature: At room temperature, the buns stay soft for up to 1 day.

Make-Ahead Tips

• Prepare the stuffing the day before and keep it refrigerated.
• After the first rise, the dough can be refrigerated for 12 hours before shaping the buns.
• The buns can be frozen raw; simply bake them straight from the freezer, increasing the baking time by 5‑7 minutes.