Saucisson brioché à la Saucisse de Morteau


  • 1 Morteau sausage
  • 1 egg yolk for gilding
  • 1 green salad to accompany

For the brioche dough

  • 375 g (0,68 lbs) flour
  • 100 g (0,22 lbs) unsalted butter
  • 60 g (0,132 lbs) animal or vegetable milk
  • 15 g (0,033 lbs) fresh yeast or 5 g( 0,011 lbs) dehydrated yeast
  • 3 egg
  • 1 tsp salt

 


Put the crumbled yeast in a small bowl and add the lukewarm milk (be careful lukewarm but not hot!). Stir gently and allow to activate for 5 minutes.

In the bowl of your stand mixer, combine the flour and salt. Add the milk with the yeast and the eggs then knead until the dough forms a ball and comes away from the walls. Then add the butter little by little, kneading until it is completely incorporated.

Cover and leave to rise for around 1 hour 30 minutes in a warm place (near a radiator, behind the window in the sun, in the oven preheated to 40°C-104 and turned off, etc.).

Meanwhile, cook the Morteau sausage for 20 minutes in simmering water. Drain.

Take the dough, degas it then cut into two equal pieces. Place a piece of dough in the bottom of your cake tin. Add the Morteau sausage and cover with the rest of the dough. Tuck the edges well into the mold to envelop the sausage. Let rise under a tea towel for 30 minutes.

Preheat your oven to 180°C-358. Brush the top of the brioche with an egg yolk dissolved in a little water then bake for 40 minutes* until the brioche is cooked and golden brown.

Serve with a well seasoned green salad.

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