Sausage&Cheese Pillow Bread

Recipe for 1 pillow bread

Ingredients:

For the Tangzhong: 

40gr flour 

120ml water

Add the water and flour in a pan and heat while whisking constantly on medium heat.

Keep stirring until the mixture thickens into a pudding-like consistency. 

Remove from heat, transfer in a bowl and cover with a plastic wrap touching the surface of the tangzhong.

Let come to room temperature before use.

(Refrigerate for 1h or freeze for 20-30minutes)

For the Dough:

Dry Ingredients:

360gr flour 

15gr sugar 

5gr yeast 

6gr salt

Wet Ingredients:

140ml water

1 egg

All of the Tangzhong at room temperature

Extra:

40gr butter

For the filling:

Mozzarella Cheese

Mini Sausages

Egg Wash:

1 egg yolk mixed with 15ml milk

Sesame Seeds for the top

Method:

In the bowl of your Stand Mixer, whisk together the dry ingredients.

Add in the wet ingredients and knead with the dough hook for 2 minutes. 

Add in the peanut butter and knead for 10 more minutes.

Transfer the dough into an oiled bowl and let proof covered with plastic wrap until double (1-2h)

After the dough has proofed, punch it down and divide into 5 pieces

Shape each piece into balls

With a rolling pin, roll each dough ball into a flat rectangle.

Add some mozzarella and a mini sausage at one edge of each dough rectangle and fold the dough into itsself covering the filling.

Place the filled dough pieces into a greased or parchment-lined bread pan

Let proof for 40 minutes.

Preheat your oven at 170C

After the dough has proofed, cover 6 sausages with some mozzarella slices and press them on top of each proofed dough piece.

Apply egg wash and sprinkle with sesame seeds

Bake until the top is golden and internal temperature is 98C (~35minutes)

Enjoy!

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