Oven-Baked Stuffed Mini Buns

Ingredients

• 450 g Type 45 flour (all-purpose flour) (Sift before use)
• 200 g Extra fine semolina (Very fine durum wheat semolina)
• 5 g Dry baker's yeast (If you have fresh yeast, use 10 g)
• 1 c. à café Sugar
• 0.5 c. à café Salt
• 400 g Warm water (Temperature 35‑40 °C)
• 2 c. à soupe Olive oil (For cooking the filling)
• 2 moyens Onions (Thinly sliced)
• 250 g Ground meat (beef or lamb) (Choose lean or halal meat as preferred)
• 1 moyen Green bell pepper (Finely diced)
• 1 moyen Red bell pepper (Finely diced)
• 1 c. à café Ground cumin
• 1 c. à café Paprika
• 1 c. à café Turmeric
• 0.25 c. à café Ground black pepper
• 1 c. à soupe Fresh cilantro (Chopped)
• 2 c. à soupe Pitted green olives (Finely diced, optional)
• 1 c. à soupe Melted butter (To brush the breads after baking, optional)

Instructions

1. Mix the dry ingredients

   In a large bowl, sift the flour and semolina, add the dry yeast, sugar and salt. Mix until homogeneous.

   Time: PT5M

2. Incorporate the warm water and knead

   Gradually pour the warm water while mixing. When the dough begins to form, knead on medium speed for 5 minutes until you obtain a smooth, supple and slightly sticky dough.

   Time: PT10M

3. First rise

   Shape a ball, cover it with plastic wrap and place it in a draft‑free spot (turned‑off oven or warm cupboard). Let rise 45‑60 minutes until it doubles in size.

   Time: PT50M

4. Prepare the filling

   Heat 2 tbsp olive oil in a pan over medium‑high heat. Add the chopped onions and sauté 2‑3 minutes. Add the ground meat, cook 5 minutes while breaking it up well, until all liquid evaporates. Remove the meat, add the green and red bell peppers, cook 3‑4 minutes. Season with salt, pepper, cumin, paprika, turmeric, cilantro and olives. Mix, then let cool completely.

   Time: PT15M

5. Degas and divide the dough

   Turn the risen dough onto a floured work surface, gently degas. Divide into 6 equal portions (about 190 g each). Shape smooth balls.

   Time: PT10M

6. Stuff and shape the breads

   Flatten each ball into a disc about 1 cm thick. Place 1/6 of the filling in the centre, leave a small border, fold the edges and seal by pinching. Lightly roll to reform a well‑sealed ball.

   Time: PT10M

7. Second rise (optional)

   Place the stuffed breads on a sheet lined with parchment paper or a floured cloth, cover with a clean kitchen towel and let rise 40‑50 minutes until they puff up slightly.

   Time: PT45M

8. Preheat the oven

   Preheat the oven on static heat to 250 °C (maximum).

   Time: PT10M

   Temperature: 250°C

9. Bake

   Put the breads in the oven and bake 12‑15 minutes until golden and the crust is firm. Watch the colour to avoid burning.

   Time: PT15M

   Temperature: 250°C

10. Rest and serve

    Remove the breads from the oven, brush immediately with melted butter (optional) and cover with a clean kitchen towel for 5 minutes to keep the crumb soft. Serve warm with mint tea.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

12 g

Carbohydrates

80 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Type 45 flour (all-purpose flour): All-purpose flour
• Instead of Extra fine semolina: Medium semolina, Fine polenta
• Instead of Dry baker's yeast: Fresh yeast (10 g), Instant yeast
• Instead of Sugar: Honey (½ tsp)
• Instead of Salt: Sea salt
• Instead of Olive oil: Sunflower oil
• Instead of Onions: Shallots
• Instead of Ground meat (beef or lamb): Ground chicken, Cooked lentil mix (vegetarian version)
• Instead of Green bell pepper: Grated zucchini
• Instead of Red bell pepper: Diced sweet paprika
• Instead of Ground cumin: Garam masala (½ tsp)
• Instead of Paprika: Mild chili
• Instead of Turmeric: Ground saffron (a pinch)
• Instead of Ground black pepper: White pepper
• Instead of Fresh cilantro: Flat‑leaf parsley
• Instead of Pitted green olives: Capers
• Instead of Melted butter: Olive oil

Equipment Needed

• Large bowl or mixing container
• Kitchen scale
• Teaspoon and tablespoon
• Stand mixer or manual kneader
• Large skillet
• Wooden spatula
• Clean work surface
• Chef's knife
• Cutting board
• Baking sheet
• Parchment paper or clean floured cloth (optional)
• Oven
• Kitchen brush (optional)

Critical Steps — Do Not Skip

• Achieve a supple but non‑sticky dough by adjusting the water gradually.
• Let the filling cook until all water has fully evaporated.
• Properly seal the dough around the filling to prevent leaks during baking.

Chef Tips from the Video

• Lightly sprinkle the surface of the breads with sesame or nigella seeds before baking for extra flavor.
• Use a mini‑muffin tin to achieve a uniform shape.
• Serve with a mint yogurt sauce for a fresh contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days. Reheat in the oven or skillet before serving.

Freezer: Wrap each bread individually in plastic wrap then place in a freezer bag. Keeps up to 2 months. Thaw at room temperature then reheat.

Room temperature: Consume the same day, otherwise the breads may dry out.

Make-Ahead Tips

• Prepare the dough the day before, let it rise in the refrigerator for 12 h, then shape and bake the next day.
• Cook the filling ahead, store in the refrigerator for 2 days and use cold to stuff the dough.
• Shape the breads, freeze raw on a sheet, then transfer to a bag before baking; bake directly from frozen by increasing time by 5 minutes.