Photograph of the finished Saucisson brioché

France · Xúc xích bọc bánh brioche Saucisson brioché

Saucisson brioché

1 hr 40 min Hands-on time + 12 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sausage Sausage 600 g
  • Photograph of Flour Flour 440 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Unsalted butter Unsalted butter 200 g
  • Photograph of Dry yeast Dry yeast 12 g
  • Photograph of Fresh milk Fresh milk 120 ml
  • Photograph of Sugar Sugar 32 g
  • Photograph of Dijon mustard Dijon mustard 48 g

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.

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