New recipes

Lyon sausage in brioche dough

Lyon sausage in brioche dough

In the bowl of the robot or in a bowl put flour, salt and sugar. Mix and make a hole in the flour.

Put the crumbled yeast together with 2 tablespoons of warm milk. Cover the yeast with a little flour and leave it to act for 5 minutes.

Start kneading (by hand or robot), gradually add eggs and mix.

Gradually add the rest of the milk and start adding the butter (it shouldn't be too hard) cut into cubes.

Gradually incorporate it and knead for about 12 minutes until the butter is integrated and the dough is smooth and elastic.

Cover and let it rise for 2 hours.

After 2 hours I put the dough in a freezer bag and put it in a tray and left it in the fridge overnight.

Put the sausage to boil in a pot with cold water (do not salt and do not sting the sausage).

Boil it on the right heat for 20 minutes.

Remove from the heat and leave it in its water for another 5 minutes.

Remove from the water, allow to cool and remove the skin.

Let it cool for at least 1 hour (I left it overnight).

On the 2nd day, take the dough and sausage out of the fridge.

Put the sausage in the oven heated to 180 ° C for 10 minutes, then let it cool to ambient temperature for 1 hour.

Before putting it in the dough, it must be greased with egg yolk and given through flour (in order to adhere well to the brioche dough).

Spread the dough in a rectangle. Put the sausage and wrap it in the muffin dough.

Put it in a greased cake pan with the smooth side on top.

Cover with a towel and let it rise for 2 hours.

With the rest of the dough you can decorate.

Grease the muffin egg yolk twice (5 minute break between the 2 anointings).

Bake in the oven heated to 200 ° C for about 30 minutes.

Leave to cool for 15 minutes and remove from the heat.

With a lettuce it is wonderful.