Sausage brioche
Based on an old recipe, shared by the good old Lucien
Ingredients for 2 brioches:
1 package dry baking yeast
1 tablespoon sugar
½ teaspoon of salt
200 ml milk
100 g butter
500-600 g flour
3-4 sausages (raw or smoked)
Preparation:
Put the dry yeast into a cup and pour over 2 tablespoons of warm water. Let it dissolve. In a bowl, sift 300 g of the flour. Sprinkle with sugar and salt. Make a well in the dry ingredients and add the eggs, warm milk, yeast and melted butter. Stir the mixture until smooth, then, adding more flour, make a soft dough. Cover and let stand in a warm place about 1 ½ – 2 hours.
When the dough has doubled in volume, knead it again, adding a little oil or flour. Then divide it into 4 equal balls. Roll each into a rectangle with the size of the cake pan (I used two cardboard molds that were 26 by 11 cm). Tuck one rectangle in each and smooth well and cover with one or two sausages lengthwise. Finally, place over a second sheet of dough to finish the brioche.
Cover both molds and leave in a warm place to raise again. The process can be accelerated by placing the brioches on a warm radiator. Just before baking, brush the brioches with egg yolk. Put in the oven, preheated to 180°C. If necessary, cover with aluminum foil from the 20th minute of cooking.
Cool on a wire rack before serving.
