Sausage Buns: Parties, Birthdays And Charcuterie Boards

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Locos Por La Comida proposes you to make these wonderful sausage buns ideal for parties, birthdays and charcuterie boards. An original, practical and exquisite recipe, worthy of scheduling, especially when you have guests to spoil. These super fluffy buns with a sweet flavor will make both adults and children fall in love. Put your hands to the dough!

Let’s talk about the recipe:

Preparing these buns is simple, and although there are no complications in terms of preparation, takes time because it has two leavening times. The ingredients used are just a few and often used, easy to find in any market. In addition, you can change any of them according to preference or need, without inconvenience.

About the ingredients:

To make these breads, I used one part 0000 flour (all-purpose flour), and one part 000 flour (bread flour). In general, depending on your brand, it can absorb more or less amount of liquid, which is why I recommend incorporating it gradually. As a result, keep in mind that the smaller the volume, the smaller the final product.

The fat used in this opportunity is butter. But you can replace with margarine, sunflower oil, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.

In the same way, you have the choice of using milk, non-dairy milk, or simply water. As well as a mixture of them, that is, half and half. However, replacing it exclusively with water will result in a more rustic texture. Therefore, keep the details in mind when modifying a recipe.

Sausages are Vienna type, those used for hot dogs, which are cut according to the buns size. On this occasion, for example, each sausage was cut into three parts, using four sausages for a total of 12 buns. They can also buy cocktail’s sausages to obtain a more elegant and aesthetic aspect.

About the dough:

At the beginning of this recipe, I suggest you prepare something called previous dough or sponge. Even so, it is not something obligatory, but it is recommended to obtain better results in terms of texture. If you don’t want to make this previous dough, another way to ensure an optimal result would be to foam the yeast with part of the water and sugar from the recipe.

From this previous dough or yeast foam, general dough is prepared by combining all the ingredients except the butter. Which is integrated at the end and kneading until a smooth and elastic texture is obtained. This is usually obtained after several minutes of working with it. Therefore, do not despair to avoid excess flour.

Once the dough is ready, the ideal is to let it rise until it doubles its volume to obtain buns with a good crumb. Next, divide the dough into as many parts as you wish. On this occasion, to be exact, I divided the dough into 12 buns of approx. 46 grams each. Of course, if you want to get larger buns, you should divide by less.

After dividing the dough, these buns will be given their final shape. For this, apply a simple technique that consists of first stretching the dough bun into a rectangular shape. Then one of the ends is folded towards the center and the remaining end is overlapped, touching the first but not completely covering it. Immediately afterward, it is turned and rolled (see photos).

About Cooking:

Finally, once the buns are assembled and leavened, the sausages are added. Proceed by placing in the middle of the bus and pressing down to sink. Optionally, before baking, you can brush with a mixture of egg and milk (browning). In this way, breads with an attractive golden color will be obtained. In addition, it can be sprinkled with seeds on the surface.