Saucisson brioché

Method

1. 1 Knead the brioche dough with yeast, eggs, milk, and sugar for 12 minutes, then gradually add the butter and knead for another 10 minutes.
2. 2 Let the dough rest in the refrigerator for 12 hours to firm it up and make it easier to wrap.
3. 3 Boil the sausages at 80 degrees for 25 minutes, then let them cool and pat them dry — damp sausages will make the pastry soggy.
4. 4 Roll out the dough to a thickness of 8 mm, spread with mustard, then wrap it tightly around the sausage and fold the two ends downwards.
5. 5 Let it rest for 45 minutes, brush with egg wash, then bake at 180 degrees for 35 minutes. Let it cool for 15 minutes before slicing.

With an appliance

• Air fryer 1 hr 20 min

  Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 195-degree hot air oven for 23 minutes, rotating the tray at minute 11. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.