These are my homemade Sausage Cheese Buns and also my favorite way to make them because not only are they delicious, they are so pretty as well!
I just love the whole process of making my own bread. Using only a handful of basic ingredients and transforming them into something beautiful and delicious in just a few hours. The process forces you to focus on the present and to bring your attention to what your hands are doing. It is definitely the most delicious way to practice mindfulness. And the smell of bread baking in the oven brings such a warm and cosy feeling!
Ingredients:
Bread flour 330g
Sugar 30g
Salt 1 tsp
Milk powder 10g
Milk 200ml
Egg yolk 2
Instant yeast 1 tsp
Butter 25g
10 chicken franks
Shredded Cheese 3/4 cup
2 Tbsp melted butter for brushing
Warm milk in microwave for 30 seconds. Add sugar and yeast, stir and set aside for 5 to 10 mins for yeast to activate. Stir in egg yolks.
In bowl of stand mixer fitted with dough hook, add bread flour, milk powder & salt. Pour in milk mixture and mix till dough comes together.
Add in butter and mix for approximately 15 mins. Perform a windowpane test by gently stretching a small portion of the dough till thin enough for light to shine through without breaking. Dough is then ready for first proofing.
Bring dough together into a tight ball, cover and rest for 1 hour or till dough has doubled in size.
Punch dough down and divide into 10 pieces. Roll each into a ball and rest for 10 mins.
Roll each dough ball out with a rolling pin to the same width as the length of the sausages you are using. Place sausage on one end of the dough and roll and pinch dough tightly to seal. Roll or top with grated cheese.
With a metal bench scraper, cut 4 slits crosswise into the dough. Do not cut all the way though but you must be able to bend and shape the dough into a flower. (Cutting the sausage but not the dough all the way.) Shape into a flower (refer to my 1 min video on my Instagram page).
Decorate with thyme or coriander leaves. Transfer buns onto a lined baking sheet. Cover lightly and proof for 40 mins.
Preheat oven to 175C. Bake for 17 mins.
Brush melted butter over buns.
Note: I store my leftover sausage buns that have not been eaten on the same day as I bake them in an airtight container in the fridge. To reheat them in the microwave, wrap a bun in a piece of kitchen paper towel and microwave them for about 20 seconds.
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