Thank you for watching.
In this article, I will show you how to make sausage bread, preparing the dough at night and eating it fresh for breakfast. You will also see how to weave the cut dough and shape it to wrap and bake the sausage.
This time, you can refer to it as an overnight method for summer.
In the summer, the chilled dough returns easily and can be made in a short time.
I like the texture of the roasted sausage that comes out of the fluffy dough.
Please enjoy the freshly baked bread.
Sausage bun
（ingredients）
250g bread flour
1 tablespoon (10g) sugar
1 teaspoon (5g) salt
1/2 teaspoon (2g) instant yeast
175g warm water
10g unsalted butter
8 sausage sticks
Beaten egg, as needed
Ketchup and mustard to taste
parsley, to taste
(Summary of how to make)
Melt the butter in hot water.
Put the dough ingredients into a container and mix for 2 minutes.
First ferment until doubled in size.
Vent the dough and divide into 8 equal portions.
Roll out and let rest for 5 minutes.
Roll out to 10 cm in diameter and place a sausage on top.
Make 5 incisions on each side.
Weave the incised dough around the sausage.
Ferment until the dough has doubled in size.
Brush the surface with beaten egg and pour over the ketchup and mustard.
Bake in the oven at 200°C (395F) for 15 minutes.
Garnish with parsley.
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#Sausage bread
#Overnight
#Bread making