Cherry & Dennis Helper Habitat
Hong Kong Sausage Buns
港式腸仔包
Recipe overview
Soft yeasted milk dough spirals around cooked sausages and bakes golden after rising.
01
Ingredients
Main ingredients
- 300 g bread flour
- 6 pieces fully cooked chicken sausages
- 160 ml whole milk
- 4 g instant dry yeast
- 25 g sugar
- 3 g salt
- 25 g softened butter
Egg for dough and glaze
- 1 piece egg
02
Tools
- mixing bowl
- measuring spoons
- measuring jug
- digital kitchen scale
- pastry brush
- baking tray
- oven
- oven gloves
- food thermometer
- cooling rack
03
Steps
Step 1
Beat egg and divide in half; use half in dough and refrigerate half for brushing
Beat egg and divide in half; use half in dough and refrigerate half for brushing.
Step 2
Mix flour, yeast, sugar and salt in a large bowl
Mix flour, yeast, sugar and salt in a large bowl.
Step 3
Add room-temperature milk and half the egg; mix until no dry flour remains
Add room-temperature milk and half the egg; mix until no dry flour remains.
Step 4
Knead five minutes, add softened butter and knead ten more minutes until smooth and elastic
Knead five minutes, add softened butter and knead ten more minutes until smooth and elastic.
Step 5
Cover and rise in a warm place about sixty minutes until doubled; allow longer if needed
Cover and rise in a warm place about sixty minutes until doubled; allow longer if needed.
Step 6
Confirm sausages are fully cooked as labelled; drain and dry surfaces
Confirm sausages are fully cooked as labelled; drain and dry surfaces.
Step 7
Press out large bubbles, divide into six and roll ropes about thirty centimetres long
Press out large bubbles, divide into six and roll ropes about thirty centimetres long.
Step 8
Spiral one dough rope around each sausage, tucking both ends underneath
Spiral one dough rope around each sausage, tucking both ends underneath.
Step 9
Space on a nonstick tray, cover and rise about forty-five minutes until visibly puffy
Space on a nonstick tray, cover and rise about forty-five minutes until visibly puffy.
Step 10
Preheat oven to 180°C during the final fifteen minutes of the second rise; once risen, brush buns lightly with reserved egg
Preheat oven to 180°C during the final fifteen minutes of the second rise; once risen, brush buns lightly with reserved egg.
Step 11
Bake twenty to twenty-five minutes until bread is golden and cooked and sausage centres reach 75°C for at least 30 seconds
Bake twenty to twenty-five minutes until bread is golden and cooked and sausage centres reach 75°C for at least 30 seconds.
Step 12
Remove with gloves and cool on a rack until safe to eat
Remove with gloves and cool on a rack until safe to eat.
Common mistakes
- Do not replace cooked sausages with raw ones; hot milk damages yeast and underproofing makes dense bread.
Tips
Judge rising by dough expansion; a cool room takes longer. Do not put dough in a hot spot. Contains wheat, milk and egg; check sausages for soy and other allergens. Rising time is estimated; extend total time until risen.
