Frankfurter sausage Wreaths

Ingredients:

• 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

Biga:

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.