Mini batbouts stuffed with minced meat, you can garnish them as you wish. They can be eaten hot or cold. Enjoy your meal.
Ingredients :
150 g of flour
550 g of fine semolina
4 tablespoons of olive oil
1 teaspoon and a half of salt
1 teaspoon of baking powder
1 tablespoon and a half dry baker’s yeast
255 g milk
230 g of slightly warm water
Preparation :
Put the semolina, flour and salt in the bowl of a food processor and mix.
Add the olive oil, yeast and milk.
Start kneading by adding the water little by little, the kneading lasts 15 minutes, the dough will gradually absorb the water and will become quite soft, it will come off the edges of the robot while being sticky to the touch, start the kneading with a low speed then increase little by little.
Cover the dough and let it double in volume for 1h30. After the dough has risen.
Shaping and cooking the Batbouts
De-gas the dough on a well floured work surface and sprinkle with flour so that it does not stick. Flour your work surface and roll out the dough with a rolling pin to a thickness of 1 cm, making sure that the surface is well floured and that the dough is turned over several times to ensure that it does not stick.
Using a glass, cut circles of dough and place them on a tray sprinkled with a mixture of flour and semolina.
Do the same with the remaining dough.
Cover the buns and let them rise a little, just until they swell slightly.
Cook them on both sides in a lightly oiled pan to obtain a nice golden color.
Repeat the operation for the remaining rolls.
Once the batbouts have cooled, open them halfway and stuff them with the ground meat mixture (my leftover Bolognese sauce…).
I took the opportunity to vary the flavors by filling them with curry sausages, a delight.
They can be eaten hot or cold. Have a good appetite!
