Name: Sausages in Brioche Dough
Total time: 3 h
Yield: 8 srv
Ingredients: Flour — 350 g; Milk — 120 ml; Egg — 2 pcs; Butter — 80 g; Sugar — 30 g; Dry yeast — 6 g; Salt — 6 g; Sausages — 6 pcs; Sesame — 15 g

Ingredients

Flour 350 g Milk 120 ml Egg 2 pcs Butter 80 g Sugar 30 g Dry yeast 6 g Salt 6 g Sausages 6 pcs Sesame 15 g

Nutrition

Per serving: ≈ 255.0 kcal, P 7.3 g, F 12.3 g, C 28.1 g
Total (for 8 srv): ≈ 2040.0 kcal, P 58.4 g, F 98.2 g, C 224.5 g
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking: baking and boiling drive off water

Prep

Dissolve the yeast and sugar in warm milk, leave for 10 minutes until a foamy cap forms.
Mix the flour with salt, add the yeast mixture and 1 egg, and knead the dough. Once it comes together, incorporate the softened butter in parts and knead for 10–12 minutes until smooth and elastic — the dough will be soft and slightly sticky.
Cover and leave in a warm place for 1–1.5 hours until doubled in size.

Cooking

Punch down the dough, divide into 6 portions (~100 g each). Roll each piece into a rope 40–45 cm long.
Pat the sausages dry with a paper towel. Wrap each with a dough rope in a spiral with a slight overlap, tucking the ends of the dough underneath.
Place on a baking sheet lined with parchment paper seam-side down, cover with a towel, and let rise for 30–40 minutes until the dough becomes puffy.
Preheat the oven to 180°C. Brush the pastries with beaten egg and sprinkle with sesame seeds.
Bake for 20–25 minutes until a deep golden-brown gloss. Cool on a wire rack for 10 minutes — while hot, the dough is still finishing cooking inside.

Sausages in Brioche Dough

Ingredients

Nutrition

Prep

Cooking

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