Sort ingredients
kiwijess
QR Code
Listen
Pdf
In your mixer bowl dissolve yeast in warm water using a fork just to make sure there's no undissolved bits.
Add milk, milk powder, flour, salt and egg.
Mix with the dough hook for at least 10 minutes, it may look like a sticky mess at the beginning but eventually it will be completely smooth and come away from the sides of the bowl. If it doesnt stick to your hands when touched you're good to go! (if you increase the batch size it may take longer) If you're super keen, you can knead this by hand.
Add diced butter and mix for a further 5 minutes until all combined.
Cover with cling film or a clean tea towel and leave in a warm spot to double in size, approx 1 hour.
Flip onto a lightly floured surface, Split into 15 portions, 50-60g each.
Form by rolling under your fingers into long strips approx 1.5x the legnth of the sausage. (make sure you use thin breakfast sausages so they have time to cook through).
Wrap around each sausage 2-3 times, make sure to stretch and tuck both end pieces onto the bottom before placing on a lined baking sheet with enough room for it to double in size.
Loosely cover with a piece of cling film or tea towel and leave to prove for 45 mins. Meanwhile preheat oven to 165c.
Once proved, Brush with eggwash, top with relish and cheese and bake until golden. (15-20mins)