Sausage Bun腸仔包

In a large bowl, combine high-gluten flour, caster sugar, salt, and instant dry yeast. Add beaten egg and warm milk. Mix until a rough dough forms.

Knead the dough on a lightly floured surface for 10-15 minutes until smooth and elastic. Add softened unsalted butter and continue kneading until the butter is fully incorporated and the dough passes the windowpane test. Form into a ball.

Place the dough in a lightly oiled bowl, cover with cling film, and let it proof in a warm place for 60-90 minutes, or until doubled in size.

Gently punch down the dough to release air. Transfer to a lightly floured surface and divide into 8 equal portions. Roll each portion into a smooth ball. Cover with cling film and let rest for 15 minutes.

Take one dough ball, flatten it slightly, and roll it into a long oval shape (about 15-20cm long). Place one cocktail sausage at one end and roll the dough tightly around it, sealing the edges. Repeat for all buns.

Place the shaped buns on a baking tray lined with parchment paper, leaving space between them. Cover loosely with cling film and let proof in a warm place for 30-45 minutes, or until noticeably puffy.

Preheat oven to 180°C (350°F). Brush the tops of the proofed buns with egg wash. Sprinkle with sesame seeds if desired. Bake for 12-15 minutes, or until golden brown. Remove from oven and let cool slightly on a wire rack. Serve warm.