KOREAN SAUSAGE BREAD

I came across this recipe while watching street food videos and it looked so good, I had to try it but put my own spin on it. The sausage balances really well with the soft and sweet bread and the cream topping, made with Dibble Mayo, pulls it altogether. It's a great recipe to enjoy with family and friends. Happy cooking!

Prep Time 2 hours and 10 minutes (includes 1.5 hours resting time)

Cook Time 25 minutes

Serves 4-5

Difficulty Medium

Ingredients 

SAUSAGE BREAD

• 3/4 Dairy-Free Milk (heated to about 40°C)
• 1 Tbsp Sugar
• 1 Sachet Dry Yeast
• 1 Tbsp Chia Seeds
• 3 Tbsp Water
• 3 Tbsp Vegan Butter, melted
• 1 3/4 Cups Flour
• 1/2 tsp Salt
• 5 Vegan Hot Dogs (or any preferred vegan sausages)

 TOPPING

• 1/3 Cup Red Capsicum, diced
• 1/3 Cup Spring Onions, diced
• 1/3 Cup Canned Corn Kernels, drained and rinsed 
• 1 Cup Shredded Vegan Cheese
• 3 Tbsp Dibble Mayo
• 1 Tbsp Vegan Butter, melted
• About 1/2 Cup Tomato Sauce or Ketchup
• 3 Tbsp Seaweed, finely sliced
• 1 Tbsp Sesame Seeds

Method 

1. In a small bowl, mix together the milk, sugar, yeast and set aside for 10 minutes so the yeast can activate. 
2. In another small bowl, mix together the chia seeds, water and set aside for 5 minutes. This the "chia egg" which will replace 1 traditional egg. 
3. In a large mixing bowl, add the flour, better, yeast, chia egg, salt and mix together with a wooden spoon. 
4. Knead the dough in the bowl, making sure to scrape the sides, for a further 5 minutes. The dough should be quite sticky. If it's too sticky or wet to knead, add a pinch of flour. 
5. Cover the bowl with a tea towel and let it rest in a warm area of your kitchen for 1 hour.
6. Carefully place the dough on a lightly dusted workbench and deflate the dough before kneading it for 5 minutes or until it's smooth and soft. 
7. Using your hands, roll the doll into an even cylinder and divide it into 5 equal pieces.
8. Form each piece into an even and smooth ball by rolling the piece between your palm and workbench. 
9. Place each piece onto a lined baking tray, cover with a tea towel and let it rest for 30 minutes. 
10. In a mixing bowl, add the capsicum, spring onions, corn, cheese, Dibble Mayo and mix together thoroughly. Cover with cling wrap and set aside in the fridge. 
11. Preheat the oven to 180°C.
12. Roll a dough ball into a flat oval shape about 20cm in length and place a hotdog lengthways onto the dough.
13. Fold the dough over the hotdog and pinch the edges closed to seal in the hotdog. Gently roll the dough on the workbench to even out the distribution of dough around the hotdog. Set aside and repeat this for the remaining 4 hotdogs.
14. Cut about 2cm from the top of the sausage bread and at a 45° angle, making sure to not cut all the way through and leaving the bottom dough surface intact. Fold the cut sausage bread upward so the tip is pointing north. 
15. Cut another 2cm lower from the first cut, at a 45° angle and fold this to the top left. Repeat this again but fold this piece to the top right. Repeat this down the sausage bread, folding each piece to the opposite side, until the bottom is reached. Repeat this process for the 4 remaining sausage breads. 
16. Brush the top surface of the sausage breads with butter. 
17. Add 2-3 Tbsp of the topping down the centre of each sausage bread.
18. Bake for 20 minutes then rotate the tray and bake for a further 5 minutes or until golden brown.
19. Finish with the seaweed and sesame seeds.
20. Enjoy!