Brioche Lyonnais sausage

Brioche Lyonnais sausage


1 cooking sausage
250 g flour
125 g soft butter
3 eggs + 1 yolk
15 g sugar
5 g salt
1 packet of yeast


Put the dry yeast with 2 tbsp of warm water and let stand 10 minutes then stir.
For your cake, put the flour in a bowl, make a well and add the yeast work the dough between your fingers and stir in 3 eggs, sugar and salt. Knead the dough and stretch it, then add the butter. Knead until it comes off the bowl. You can download it on the work surface for convenience.
Let the dough rise in warm place, covered, for 1 hour
Meanwhile, cook your sausages in boiling water for 45 min after dive. When cooked dry it and flour it.
Preheat oven to 200 °.
Roll out dough into a rectangle and wrap the dough around the sausage spiral. Make a chimney in the center.
Put the cake on a baking sheet, gild it with egg yolk.
Bake 25 minutes until cake is golden brown.


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