Filled Mini Baguette

Summary

Prep Time	1 hr
Total Time	2 hrs
Course	Baking
Cuisine	European
Servings (Default: 9)

Ingredients

For the yeast dough:

For the filling:

1 red pepper (s)
1 packet herbs (8 herb mix, frozen goods)
100 g ham (salmon ham)
50 g cheese (Greyezer), rated
100 g cheese (Emmentaler), rated
2 tablespoon condensed milk

Instructions

For the dough:
Sift the flour into a bowl and mix carefully with the dry yeast. Add salt and sugar. Add oil, about 250 ml of lukewarm water and freshly ground black pepper. Work the ingredients with the dough hook of the hand mixer first on the lowest, then for about 5 minutes on the highest level to form a smooth dough. Cover and let the dough rise in a warm place until it has visibly enlarged. In the meantime, prepare the filling.
For the filling
Clean and wash the red peppers and cut into very small cubes. Mix with the 8-herb mixture (frozen goods). Cut the salmon ham into fine strips. Add to the paprika herb mixture together with grated Greyezer cheese and grated Emmentaler.
Knead the dough briefly again on a lightly floured work surface and roll out into a square of approx. 45 X 45 cm. Cut out small squares (about 15 X 15 cm). Cover the pieces of dough with the filling, leaving about 1 cm free all around. Fold in 2 sides slightly and roll up the pieces of dough firmly from the side that is not folded in. Place the rolls with the seam facing down on a baking sheet lined with baking paper. Cut three times at an angle (do not cut through!) And brush with condensed milk. Let rise for another 10 minutes, then bake at around 200 ° C for about 25 minutes until golden.
Tip:
The mini baguettes can be served cold or warm. You can also pre-bake them the day before. Then only bake until they take on a light color and bake until golden brown before serving.

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