Sausage bread is one of the more typical Asian style bread, and they come with many different kind of styles, but I am going to use braid for my sausage bread. I use the same bread dough as the one for my ham and mayonnaise bread rolls, and I can vouch that this dough is good for not only savory filling, but also for sweet filling bread. I use beef sausage for this, but you can easily swap with chicken or pork sausage.
Let’s make the dough first. Combine warm milk (38 Celsius or 100 Fahrenheit) with active dry yeast and sugar, and set this aside for 20 minutes until foamy. Next, whisk together all purpose flour, salt, and sugar in a mixing bowl. Make a well in the flour, then add the foamy yeast solution, along with egg and unsalted butter. Knead the dough until non-stick, soft, and elastic. You may need to add a couple more tablespoon of all purpose flour if the dough is too sticky. I hand knead my dough, and it typically takes about 20 minutes for the dough to be totally smooth and elastic. Place the dough in a mixing bowl, cover with either a wet kitchen towel or a saran wrap, and let the dough proof until the volume is doubled. Proofing time is about 1 hour in a warm kitchen.
Once the dough has finished proofing, punch to release air bubbles, and knead again for 2 minutes. Divide the dough into 12 equal portions. Take one portion of dough and flatten into an oval with the long side about the same length as the sausage. Place the sausage at the center of the dough, and make 5 cuts each side with a knife. You should have 6 strips of dough at each side of the sausage. Braid the strips to enclose the sausage. Repeat for the other 11 portions. I hope the first picture can tell a better story on how to braid the dough.
Place all the braided dough in a baking tray lined with parchment paper. Let it proof again for 45 minutes, or until the dough volume is about 150% of original size. Preheat oven to 200 Celsius or 400 Fahrenheit. Make an egg wash by combining one egg with one teaspoon of water, then brush the dough surface with a generous amount of egg wash. I sprinkle some black sesame seeds to the surface of the dough, but this step is optional and you can skip if you don’t have sesame seeds at home. Once the oven reaches the desired temperature, bake in middle rack for 15-20 minutes, or until golden brown.
The bread is super delicious if consumed straight out from the oven. But they should stay fresh for up to 3 days. I like to reheat my bread slightly in microwave since in my opinion warm bread tastes to much better than cold or even room temperature bread.
- 150 ml (10 tablespoon) warm milk (38 Celsius or 100 Fahrenheit)
- 5 gram active dry yeast
- 5 gram sugar
- 300 gram all purpose flour
- 10 gram sugar
- 4 gram salt
- 1 egg
- 2 tablespoon butter, room temperature
- 12 sausages
- 1 egg
- 1 teaspoon water
- 1 tablespoon black sesame seeds, sprinkles (optional)
- Mix together warm milk, active dry yeast, and 5 gram sugar. Let rest for 20 minutes until foamy.
- In a large mixing bowl, whisk together all purpose flour, 10 gram sugar, and salt. Make a well, then pour the foamy yeast solution, egg, and butter. Knead into a smooth, soft, elastic, and non-sticky dough. If the dough is too sticky, you may add 1-2 tablespoon of all purpose flour. Kneading time is 20 minutes.
- Place the dough in the bowl, wrap with wet kitchen towel or saran wrap. Let it proof until the volume is doubled, about 1 hour in warm kitchen.
- Punch the dough to release air bubbles, knead for a couple of minutes. Divide the dough into 12 equal portions.
- Flatten each dough into an oval and make the long axis the same length as the sausage. Place one sausage at the center of dough, make 5 cuts to the dough at each side of the sausage, and make braid with the cuts to wrap the sausage with the dough. Place this on a baking tray lined with parchment paper. Repeat for the other 11 portion.
- Let the bread rolls rest for another 1 hour until the volume is about 150% original size.
- Preheat oven to 200 Celsius (400 Fahrenheit).
- Mix together 1 egg and 1 teaspoon of water for egg wash. Brush the top of the bread with egg wash, and sprinkle with sesame seeds. Bake in preheated oven for 15-20 minutes until the bread is golden brown.
- Best served warm when out from the oven. The bread should be fresh for up to 3 days.