INGREDIENTS FOR THE BREAD
- ½ cup warm milk (90-105°F)
- ½ tsp active dry yeast
- 2.5 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tsp salt
- ¼ cup hot water (195°F or higher)
- 1 large egg, beaten
- 2 tbsp unsalted butter, softened
- 6 hot dog franks
INSTRUCTIONS
- Mix the milk and yeast.
- Take flour in a bowl, add sugar and salt.
- Add hot water into the flour while mixing continuously.
- Now add the milk and egg.
- Just mix until all combined and no more dry flour is left.
- Leave it covered to proof for 30-40 minutes in the same bowl.
- The dough will be stretchier than before.
- Add the butter and mix into the dough.
- Cover and proof once again for 45 minutes to 1 hour.
- Remove onto a lightly dusted surface.
- Then knead the dough well to get rid of the air.
- Divide into 6 equal halves.
- Knead each dough into a tight ball.
- Flatten each dough ball into an oval shape, just long enough to fit the sausage in it.
- Fold up the sides of the dough and pinch to cover the sausage completely and seal it.
- Place on a lined baking tray.
- Now cut 9-10 quarter-inch slits with a scissor.
- Cut all the way through the sausage but not to the bottom layer of the dough. The dough should remain connected.
- Arrange and shape the sausage bread by placing the hot dog pieces left and right as shown in the picture.
- Apply egg wash (optional).
- Proof in the oven with lights on for 30-45 minutes until doubled in size.
- You may add hot water in the bottom tray to create steam in the oven.
- Brush with egg wash again if needed.
- Add the prepared topping to the centre of the bread.
- Bake at 350°F for 20 minutes until golden.
- Drizzle with ketchup and your Asian Bakery Style Korean Sausage Bread is ready.
- Enjoy.
INGREDIENTS FOR TOPPING
- 1 cup mozzarella cheese, shredded
- ⅓ cup sweet corn (canned)
- ¼ white/yellow onion, diced
- 2 tbsp mayonnaise
- 2-3 tbsp green onion, chopped
- Ketchup (optional)
- Parsley (optional)
INSTRUCTIONS
- Mix all the ingredients and keep aside to use later as topping.
