Wednesday, December 23, 2015

Sausage Stuffed Bun

All Purpose Flour: 1 ¾ cups
Warm Milk: ½ cup
Milk Powder: 2tbsp
Warm Water: ¼ cup (or as required)
Sugar: 1 ½ tbsp
Salt: needed        
Oil: 2tbsp                   
Melted Butter: 4tbsp or olive oil
Yeast: ¾ tsp

Sausage: 6 or as needed (cut into round slices)
Tomato ketchup: 4tbsp
Cream cheese: 4tbsp

Method Of Preparation
Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and mix together. Now add all the milk. Start kneading together and gradually add the water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Add butter or olive oil in between while kneading the dough. Knead for 8-10 minutes. The more you knead it the softer the buns will be.
Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

Divide the dough into two equal portions.
Take a round spring form baking tray. Grease or line with butter paper.
Take one portion of dough, roll and place it into the tray so as it cover all sides of the tray.
Spread tomato ketchup and then spread sausage and the add cream cheese above it.
Take the other portion of the dough and roll and place it above the stuffing.
Cover it well so that it touches all sides of the pan.
Brush the egg wash on top. Cover and keep for 15minutes.
Meantime preheat the oven.
Bake it at 160deg C to about 40minutes or till done.

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