Korean Sausage Bread
This Korean Sausage Bread has soft and fluffy bread, sausage chunks in every bite, creamy corn, cheese, onion, and mayonnaise topping, and finished with ketchup drizzle. Ideal for breakfast, brunch, dinner, or as a snack, this sausage bread is guaranteed to be a crowd-pleaser.
Servings: bread
Ingredients
Sausage Bread
- 2 1/4 cups (300 gr) bread flour
- 3 tbsp (40 gr) granulated sugar
- 1 tsp (4 gr) instant yeast
- 1 egg
- 10 tbsp (150 gr) warm milk, use cold milk if you live in a warm environment
- 3 1/2 tbsp (50 gr) unsalted butter, room temperature
- 1/2 tsp salt
- 6 hot dogs
Egg Wash
- 1 egg
- 1 tbsp milk
Toppings
- 1 cup (113 gr) shredded mozzarella cheese
- 1/3 cup (60 gr) canned sweet corn
- 1/3 cup finely chopped onion, from 1/4 onion
- 3 tbsp finely chopped scallions
- 3-4 tbsp mayonnaise
- Ketchup
- Dried parsley
Instructions
- In a stand mixer with a dough attachment, add bread flour, granulated sugar, instant yeast, egg, and milk. Knead until the dough comes together and is relatively smooth.
- Add butter and salt. Knead until smooth and elastic. Gently lift up a piece from the surface and stretch it between two fingers to check if the dough passes the windowpane test. If properly kneaded, the dough should stretch, without tearing or breaking, into a thin membrane that you can see through.
- Shape the dough into a ball and put it into a greased big bowl. Cover the bowl with a damp kitchen towel and place in a warm spot for 45-60 minutes or until doubled in size.
- Punch down the dough and turn the dough out onto a surface. Knead the dough a few times to push out any air bubbles. Divide the dough into 6 equal portions.
- Rotate the dough between your hands in a circular motion to shape them into balls. Cover with a kitchen towel and rest for 10-15 minutes.
- Slightly press and flatten the balls with your hand. Use a rolling pin to roll the dough into an oval shape. Place a hot dog onto the center of the dough. Pull the long ends onto the hot dog. Gather the sides of the dough to cover the hotdog and pinch the seam tightly. Place the seam side down on a baking tray lined with parchment paper or silicone mat. Make sure to leave a lot of space between each bread.
- Use a scissor or knife to make thin slices about 8-9 cuts into the sausage bread. Make sure to cut the hot dog through, but not the bottom layer of the dough. Pull and twist the cut left and right alternatively. Cover with a kitchen towel and rest for 45-60 minutes or until the bread is doubled in size.
- While waiting for the bread to proof, prepare the topping. In a medium bowl, combine mozzarella cheese, sweet corn, onion, scallion, and mayonnaise until well incorporated. Set aside.
- Preheat oven to 350℉/180℃.
- In a small bowl, mix egg and milk to make the egg wash. Brush the top of the dough with egg wash.
- Top the sausage bread with the topping.
- Bake for 18-20 minutes or until golden brown. Drizzle with ketchup and sprinkle some dried parsley on top. The sausage bread is best eaten warm.
Nutrition
Serving: 1bread | Calories: 533kcal | Carbohydrates: 54g | Protein: 18g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 119mg | Sodium: 758mg | Potassium: 220mg | Fiber: 2g | Sugar: 8g | Vitamin A: 516IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 2mg
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