Frankfurter sausage Wreaths

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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.

1

Mix biga with 125 g flour, yolks, butter, yolks, sugar, milk and a pinch of salt.

2

Knead a smooth dough.

3

Divide in 42 pieces, roll balls, fill them with a small piece of sausage

4

shape the dough in  balls, brush with oil or milk.

5

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.

6

Allow to proof until doubled in volume.

Bake 20 minutes at 200°C.

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