Baking sausage rolls with Robèrt van Beckhoven

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Culy

Published on Nov 14, 2016
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Recently, Culy's Monique dived into the beautiful KitchenAid kitchen with master baker Robèrt van Beckhoven to make real Brabant sausage rolls. Delicious! For 20 sausage rolls: 200 ml full-fat milk (at room temperature) 500 grams of patent flour 25 grams of fresh yeast 10 grams of salt 10 grams of caster sugar 75 grams of butter (at room temperature) 50 grams of margarine (at room temperature) Egg for brushing 750 grams of half-and-half minced meat 2 eggs 75 grams of breadcrumbs Salt and pepper Any other herbs you like The recipe Mix all the ingredients for the dough into a smooth dough in a mixer with the butterfly attachment (also called a bishop). This will take a few minutes, it should become a nice elastic dough that comes away from the bowl. Take 20 pieces and immediately form them into balls (it is useful to flour your counter or cutting board). Let the balls rest for 30 minutes or rise for 10 minutes in a rising oven at 40 degrees. Mix all the ingredients for the minced meat sticks and weigh out portions of 30 grams. Shape them into sausages. Roll out the dough balls into oval slices. Fold the minced meat sausages in and shape into sausage rolls, making sure the seam is sealed properly. Place them on two baking trays lined with baking paper (you can fit about 10 per baking tray). Brush them with beaten egg. Let them rise for 60 minutes at room temperature or rise in a rising oven. Preheat the oven to 235 degrees. Brush the sausage rolls again with egg and bake them for about 10 minutes (perhaps a little longer). #spon

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