Brioche sausage roll.
I do love a sausage roll, but sometimes I’d like to be a little more sophisticated. Why not simply upgrade the sausage or upgrade the casing. This evening, at Mintcustard Mansions the outer layer got the makeover, next time I may well go for broke and change the sausage too.
Brioche sausage roll
- 1tsp fast-action dried yeast
- 1 tsp caster sugar
- 2fl oz warm milk
- 250g plain flour, plus extra for dusting
- 1/2 tsp fine sea salt
- 2 tbsp caster sugar
- 2 medium eggs, beaten
- 90g butter, softened, plus extra for greasing
- 1 egg yolk, beaten, for glaze
- 4 sausages – precooked
- Add the 1 tsp of sugar and the yeast to the warm milk and leave to activate.
- Sift the flour, salt and sugar into a big bowl. Stir in the yeast and the beaten eggs. Combine well.
- Tip onto a floured surface and knead gently for 5 minutes.
- Take the butter and knob at a time and using your hands work into the dough.
- When all combined, take this very sticky dough and knead again for ten minutes.
- Place in a buttered bowl, cover and leave to rise for an hour and a half or until doubled in size.
- Use this time to cook the sausages and allow them to cool.
- Once risen, knock back and encase the sausages with the brioche dough.
- Preheat the oven to 200c.
- Glaze with the beaten egg and leave to rise for 45 minutes.
- Once risen bake for 20 minutes until golden and crusty.
- Allow to cool slightly and serve with salad and a spicy chutney.