Nostalgic Sausage Buns
Delicious Homemade Sausage Buns Recipe
I suddenly craved the nostalgic taste of sausage buns from my childhood, so I decided to make them myself! The combination of freshly baked, soft bread, savory sausage, sweet corn, and melted cheese is absolutely fantastic. I want to share this delightful sausage bun recipe, perfect for the whole family to enjoy!
Dough Ingredients- 170g bread flour
- 15g unsalted butter
- 60g milk
- 1 egg (approx. 50g, lightly beaten)
- 2g salt
- 4g instant dry yeast
- 25g granulated sugar
Cooking Instructions
Step 1
In a large bowl, place the 170g of bread flour. Add 2g of salt to one side of the bowl and 4g of instant dry yeast to the other. Avoid letting the yeast and salt come into direct contact.
Step 2
Add 25g of granulated sugar. Gently mix all the dry ingredients with a spatula or your hands until well combined.
Step 3
Pour in the 60g of milk. Gradually add the lightly beaten egg in three additions, mixing as you go. Add about half first, then more in the middle, and the rest at the end, adjusting the dough consistency as needed.
Step 4
Once the dough starts to come together, add the 15g of butter. Begin kneading the dough thoroughly until it becomes smooth and no longer sticks to your hands. The dough is ready when you can stretch it thinly to form a windowpane (gluten development).
Step 5
Shape the dough into a ball, place it back in the bowl, and cover with plastic wrap. If you have an oven with a proofing function, proof it at 30-40°C (85-105°F) for 1 hour. If not, place a cup of hot water in the oven alongside the dough and close the door to create a warm environment.
Step 6
After the first proof, check that the dough has doubled in size. Gently punch down the dough to release the air. Divide the dough into 60g portions and shape each into a ball. Place the dough balls on a lightly floured work surface, cover with a damp cloth or plastic wrap, and let them rest for 50 minutes for the second proof (intermediate fermentation).
Step 7
Once the second proof is complete, gently flatten each dough ball with your palm to release some gas. Roll it out into an elongated shape. Place a sausage in the center and carefully wrap the dough around it, ensuring it’s completely sealed. Pinch the seams tightly to prevent them from opening.
Step 8
Arrange the shaped sausage buns on a baking sheet lined with parchment paper. Cover them with a damp cloth and let them rest for 20 minutes for the final proof (third fermentation). This allows the buns to become soft and puffy.
Step 9
After the final proof, generously spread the finely chopped onion over the top of each bun. Then, sprinkle the drained corn kernels and cheese evenly over the onions. Bake in a preheated oven at 170°C (340°F) for about 20 minutes, or until the tops are golden brown.
Step 10
Prepare the garnish sauce by placing mayonnaise and ketchup in separate small plastic bags. Snip off a tiny corner of each bag to create a fine nozzle for drizzling.
Step 11
Once the sausage buns are out of the oven and still warm, artfully drizzle the prepared mayonnaise and ketchup in a zigzag pattern over the toppings. Your delicious, nostalgic sausage buns are now ready to be enjoyed!
