Sausage in Brioche Dough

(*) as an entrée or small snack, put flour and salt in a large enough bowl. Stir the yeast with a third of the milk until liquid, with all the remaining dough ingredients to the flour form.

Mix everything into a dough, beat the dough heartily for 5 min. Meanwhile, let the dough rise for 2-3 hours in a warm place with the lid closed.

Steep the saucisson in hot water just below boiling point for about 30 min. Remove the sausage from the water and cool.

Roll out the dough into a rectangle. Remove the skin from the sausage and wrap it in the dough. Loosely tie the ends of the dough with kitchen string.

Place the dough sausage seam side down on a baking sheet lined with parchment paper, and let rise repeatedly for 20 min. Mix egg yolk and milk, brush the dough with it. Bake in the 200 °C hot stove in about half an hour.

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