one batch of basic sweet bun dough
1 pack of sausages/franks
Divide the basic sweet dough into 70g pieces and mould them into balls. Let them rest for 10 minutes, then roll them flat with a rolling pin.
Put the sausage on the center of the dough and fold the dough into halves. Lightly pinch to seal. Cut each folded dough into 8 small portions, leaving 1/3 from the sealed edges uncut. (The dough should resemble a comb at this point.)
Twist first cut portion to the left, and second to the right, repeat this for the rest of the portions. Place the shaped dough onto a greased baking sheet and press each lightly. Let the dough prove for 45 minutes.
Brush with egg wash, and drizzle ketchup, followed by mayonaise on top.
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