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Sausage Bun Recipe

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Notes

Ingredients:
  • High-gluten flour: 260g
  • Egg: 1 (about 55g)
  • Milk: 125g
  • Sugar: 35g
  • Yeast: 3g
  • Salt: 2g
  • Butter: 30g
  • Other Ingredients:
  • Cheddar sausage
  • Spring onion
  • Salad dressing
  • Tomato ketchup
Instructions:
  1. Combine flour, egg, milk, yeast, and sugar in a mixer. Start at a low speed to form a dough, then switch to a higher speed until the dough is roughly smooth. Add butter and salt, continue mixing at low speed until evenly incorporated, then increase speed until the dough is very smooth. Cover with cling film and let it ferment until it doubles in size.
  2. After fermentation, press the dough on a kneading pad to expel gas. Cut into eight equal parts. Shape each piece into a small ball without over-kneading, then roll into a tongue shape. Place on a baking tray lined with baking paper for a second fermentation until they become plump and light. Brush with egg wash, place a sausage (optionally cut with two slits) on top, add salad dressing, sprinkle with spring onion (mixed with a bit of oil), and add tomato ketchup. If desired, top with shredded cheese. Preheat the oven for 10 minutes, then bake at 170°C (338°F) in the middle rack for 17-20 minutes.
Nutrition:
  • Calories: Approximately 250-300 kcal per bun (varies with additional toppings)
  • Carbohydrates: High (primarily from flour and sugar)
  • Protein: Moderate (from egg, milk, and sausage)
  • Fats: Moderate (from butter and toppings)