Twisted sausage buns

Recipe for twisted sausage buns

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable "Twisted Sausage Buns" recipe, a delightful twist on the classic sausage rolls. These savory buns are perfect for a quick snack or as an appetizer for any gathering. The combination of flaky pastry and flavorful sausages creates a mouthwatering treat that will leave everyone craving for more. With just a few simple ingredients and easy-to-follow steps, you can whip up these twisted buns in no time. Get ready to indulge in this irresistible savory delight!

Keywords: Twisted, Sausage, Buns, Appetizer, Flaky pastry

Twisted sausage buns details

Twisted sausage buns, recipe Rating: 4.5
Number of votes:99 INGREDIENTS:

Makes 18 buns

(A) Porridge Dough Starter:   

90g High protein flour, non-sifted

62g water

30g butter/margarine

(B) Main Potato Dough:

370g High protein flour, non-sifted

35g mashed potato

80g castor sugar

150g milk

7g instant yeast

1 tsp salt

1 Grade C egg

All porridge dough starter in (A)

(C)

18 sausages

Mixed vegetables

Tomato Ketchup, for topping

Mayonnaise, for mixing with mixed vegetables

Mayonnaise, for topping

METHOD:

To prepare Porridge Dough Starter:

1. Place high protein flour in a mixing bowl.

2. Put water and butter in a pan. Warm until all butter is melted. Bring the water to boil.

3. Remove (2) from fire and immediately pour the water into flour in (1). Use a wooden spoon to stir well. Set aside to cool .

4. Cover with cling film and chill the porridge dough starter in refrigerator for about 24 hours.

To prepare main potato dough:

1. Remove porridge dough from refrigerator. Thaw thoroughly. Tear dough into pieces.

2. Add all ingredients in (B), except porridge dough, into a mixing bowl. Mix at low speed until all ingredients are combined.

3. Add porridge dough pieces to main dough. Continue to knead dough for about 10-15 minutes. Increase to medium-high speed and knead for further 5-8 minutes. The dough should be elastic and no longer sticky at this stage. To test, draw a portion of dough out. This portion of dough should be able to form a very thin membrane before it breaks.

4. Place dough in an oiled stainless steel bowl and cover with a damp tea towel. Leave in warm place for about 45 minutes until doubled in size.

5. Knead the dough lightly to release gases produced in the proving process. Divide into 50g portions, roll into balls and rest for 5 minutes.

6. Roll each dough into rectangle . Width of dough should be the same as the length of a sausage. Place a sausage and roll like a swiss-roll .

7. Pattern 1: Cut wrapped sausage into 5 equal portions , leaving a thin joint in between each portion. Cross the first and the last joints to obtain pattern. Place on a greased baking tray and cover with a damp tea towel. Leave to rise for 30 minutes.

8. Pattern 2: Cut wrapped sausage into 10 equal portions, leaving a thin joint in between each portion. Twist each portion to left and right side alternately after each cut.  Place on a greased baking tray and cover with a damp tea towel. Leave to rise for 30 minutes.

9. Mix mayonnaise and mixed vegetables.

10. When doubled in size, brush buns with egg wash. Place mixed vegetables on the buns .

11. Bake at preheated oven at 200 degC for 25-30 minutes.

12. Cool buns on wire rack. Pipe mayonnaise and tomato ketchup on buns. Serve.

NOTES:

1. When preparing porridge dough, hot water functions to break down the gluten in the flour, resulting in a wilder texture. It also brings on a fermentation that produces a more earthy flavour in the bread. (The Village Baker by J. Ortiz)
2. Bread prepared using porridge method is:

• More moist and softer compared to bread prepared using straight dough method even without addition of bread improver and/or bread softener.

• Particularly suitable for those that have no access to bread improver.

• Texture is more bouncy compared to straight dough bread. 

1. Take note that porridge dough and mashed potatoes contain water. In addition, moisture absorption characteristic of flours varies, depending on the % of protein in the flour. Do not pour all milk into main dough at one time. Add liquid in stages. Test dough’s moistness after each addition.
2. Not particularly advisable to use hand kneading. This dough is more difficult to handle than straight dough.