Sausage Croissants

Name: Sausage Croissants
Ingredients: 4-5 thin dry sausages (kabanos-style; i used oltenian sausages); 1 small egg; 4 tablespoons milk

April 30, 2013

Sausage croissants look impressive on any holiday table. They are fluffy and infused with the smoky aroma of the sausage.

Happy May 1st to you all! I'm taking my croissants and heading to the forest 😊

Ingredients

1 portion milk bread dough
4-5 thin dry sausages (kabanos-style; I used Oltenian sausages)
1 small egg
4 tablespoons milk

Portions: 8

Prepare the bread dough following the recipe here.
Place the dough on a floured work surface. Divide into 8 equal pieces.
Roll each piece until thin (about 40 cm in length). Wrap the obtained roll around the sausage, making sure to tuck the edges underneath. Cut the sausage where each roll ends.
Place the croissants on a baking tray lined with parchment paper.
Put the tray in a bag and let rise in a warm place for 1 hour.
Beat the egg with the milk. Brush the croissants with this mixture.
Bake at 180°C for 20 minutes, until nicely golden on top.
Delicious warm or cold.

Roll

Roll around the sausage

Raised rolls

Baked rolls