- 250 g flour
- 9 g fresh yeast
- 75 g water
- 30 g butter, soften
- 25 g milk
- 15 g sugar
- 2 egg yolks
- 1 pack of mini Frankfurter sausages
- sesame & poppy seeds, coarse salt
Melt the yeast in warm water, pour over 125 g flour.
Roll a ball, brush with oil and allow to proof until double in size.
Mix biga with 125 g flour, yolks, butter, yolks, sugar, milk and a pinch of salt.
Knead a smooth dough.
Divide in 42 pieces, roll balls, fill them with a small piece of sausage
shape the dough in balls, brush with oil or milk.
Roll 18 balls in sesame seeds, another 18 in poppy seeds, and sprinkle the last 6 with coarse salt.
Butter 6 round molds (12 cm diameter). Arrange 6 balls, alternate poppy with sesame, in each, and fit a salted ball in middle.
Allow to proof until doubled in volume.
Bake 20 minutes at 200°C.