Japanese-Style Sausage Bread (Sausage Pan)
User Reviews
5
Japanese-Style Sausage Bread (Sausage Pan)
Description
The dough for this sausage bread uses lukewarm milk, sugar, and active dry yeast to create a leavened base that is soft and moist. Mixing in half an egg and vegetable oil enriches the dough, resulting in a tender crumb after baking. The dough is kneaded and allowed to rise fully until doubled in size.
After the first rise, the dough is portioned and shaped by creating a stretched hole to fit a hot dog sausage snugly inside. This method prevents the sausage from falling out and creates an appealing sandwich style. Baking develops a slightly golden crust while maintaining softness inside.
Adding furikake seasoning and sesame seeds as garnish imparts a subtle umami and nutty flavor typical of Japanese bakery breads. Serving with ketchup and mayonnaise completes the traditional sausage pan experience favored for breakfast or snacks.
A tip provided is to weigh half an egg for accuracy, enhancing dough consistency. Using a scale to measure approximately 25-27g of beaten egg ensures balanced hydration and richness.
Ingredients
Dough:
- 125 ml milk lukewarm, whole
- 30 g granulated sugar
- 4 g active dry yeast
- 250 g all-purpose flour
- ½ egg beaten, reserve the remainder for the egg wash, large
- pinch of sea salt
- 30 ml vegetable oil
Main:
- 6 hot dog sausages pat dry
Garnish: (optional)
- 1 tablespoon Furikake Seasoning
- 1 teaspoon sesame seeds
- 1 tablespoon ketchup
- 1 tablespoon mayonnaise Kewpie brand
Instructions
Make the dough:
- In a bowl, add the warmed milk, granulated sugar and yeast. Give it a stir and let the yeast activate, about 5 minutes.
- To a stand mixer bowl fitted with a dough hook attachment, add the flour, egg, salt, and oil. Add the activated yeast mixture and knead until the dough becomes smooth and shiny, about 5-8 minutes.
- Transfer the dough to a lightly greased bowl and cover with a tea towel.
- Let the dough rise in a warm location until doubled in size, about 1-1.5 hours, depending on how warm it is.
- Once risen, deflate the dough and divide into 6 equal portions, rolling into balls.
- Take a dough ball and poke a hole through the middle.
- Gently stretch the dough outward, forming the shape of a bagel. If the dough is resistant, let it relax for 5 minutes before stretching again.
- Stretch the dough into an rectangular-oval shape, and place it onto a baking sheet lined with parchment paper.
- Tuck and press the hotdog sausage into the hole.
- Repeat with the remainder.
- Cover the buns and leave in a warm location to rise until slightly puffy.
- Preheat oven to 350°F/177°C.
- Use a pastry brush to brush egg wash on the surface of the dough, and sprinkle with furikake seasoning and/or sesame seeds, if desired.
- Bake at 350°F/177°C for 15-17 minutes, or until the top is lightly golden in color.
- Remove from oven and let cool on a wire rack.
Notes
- Weigh half a beaten egg using a kitchen scale, aiming for 25-27 grams for consistent dough texture.
- Stretch dough gently to form the hole for the sausage; allow it to relax if resistant before continuing to prevent tearing.
- Optionally garnish with furikake and sesame seeds before baking for authentic flavor and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 37mg | 12% |
| Sodium | 360mg | 15% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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