Pillowy Soft Korean Sausage Bread
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5
18 reviews
Excellent
Pillowy Soft Korean Sausage Bread
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This Korean sausage bread features soft, fluffy dough prepared using a tangzhong method combined with yeast, milk, and oil, wrapped around hot dog sausages with mozzarella, corn, and green onion fillings. The dough's glossy and chewy texture encases the savory filling, and the bread can be finished with a spicy-sweet gochujang ketchup sauce. This recipe showcases an enriched, slightly sweet bread with balanced toppings for a comforting snack or light meal.
Description
The dough begins with a tangzhong, a cooked flour and milk paste that creates moisture retention and softness in the final bread. After mixing with yeast, sugar, warm milk, flour, salt, egg, and oil, the dough is kneaded until smooth and elastic, then allowed to rise until doubled. Portioning the dough into six pieces, each is rolled into an oval and wrapped around a prepared hot dog sausage with fillings including corn, shredded mozzarella, and sliced green onions, with optional parsley for freshness.
The assembled breads are baked until golden, providing a soft crumb and slight chew complemented by the savory sausage and melted cheese inside. The inclusion of gochujang ketchup adds a layer of tangy, spicy flavor that contrasts the mild bread and fillings. This bread reflects a fusion of Korean flavors with familiar baked treats.
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Ingredients
Tangzhong:
- 42 ml milk whole
- 7 g all-purpose flour or bread flour
Dough:
- 5 g active dry yeast
- 8 g granulated sugar
- 60 ml milk warmed, whole
- 150 g all-purpose flour or bread flour
- pinch salt sea salt
- ½ egg save the remainder for egg wash, large, about 28g
- 30 ml avocado oil or neutral vegetable oil
For the sausage bread:
- 6 hot dog sausages pat dry
- ¼ C corn niblets
- ½ C mozzarella cheese shredded
- 1 green onion sliced
- 1 teaspoon parsley optional
Gochujang ketchup sauce:
- 1 tablespoon gochujang Korean chili pepper paste
- 3 tablespoon ketchup
Instructions
Note: you can use ½ an egg by weighing the egg first, scrambling it, and then pouring half the mixture into the dough. Save the other half for egg washing.
Make the tangzhong:
- Combine the milk with the flour in a small saucepan over medium heat.
- Whisk until it becomes thickened and paste-like.
- Remove from heat and let slightly cool.
Make the dough:
- Combine the yeast, sugar and warm milk in a bowl. Give it a stir and leave for a few minutes until the yeast becomes bubbly.
- Add the flour, salt, egg and oil into a stand mixer bowl fitted with a dough hook attachment.
- Pour in the activated yeast mixture, lightly cooled tangzhong mixture and knead until the dough becomes smooth, shiny and elastic.
- Transfer the dough to a lightly greased bowl and cover with a cloth.
- Let the dough rise in a warm location, about 1-1.5 hours, until doubled in size.
- Once the dough has doubled in size, divide the dough ball into 6 equal portions.
- Roll the dough with a rolling pin into an oval, about the length of the hot dog sausage.
- Place the hot dog sausage onto the dough, and pinch to seal the seams and edges.
- Roll the dough-wrapped hot dog between your hands to smooth out the seam.
- Take a sharp pair of kitchen scissors and make deep cuts (but not cutting entirely) along the length of the hot dog.
- (You should end up with 8-9 slits).
- Place the slit hot dog bread onto a large baking tray or baking pan lined with parchment paper and alternate fanning each sausage "segment" left and right, so it looks like a leaf.
- Repeat with the remainder, leaving plenty of space in between each bread.
- Use a pastry brush to egg wash the surface of the bread.
- Add the shredded mozzarella cheese, corn niblets and green onions on top of each bread.
- Cover the bread and leave to proof in a warm location, until slightly puffy.
- Preheat oven to 350°F/177°C.
- Bake the bread at 350°F/177°C for 15-17 minutes, or until lightly golden in colour.
- Transfer to a wire rack to cool.
- Garnish with additional green onion or parsley.
Make the gochujang ketchup:
- In a small bowl, combine gochujang and ketchup and stir well.
- Drizzle gochujang ketchup over top of the bread.
Nutrition Information
Show Details
Calories
247kcal
(12%)
Carbohydrates
30g
(10%)
Protein
13g
(26%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
10mg
(3%)
Sodium
584mg
(24%)
Potassium
106mg
(2%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
157IU
(3%)
Vitamin C
1mg
(1%)
Calcium
78mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 10mg | 3% |
| Sodium | 584mg | 24% |
| Potassium | 106mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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