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1
Make the dough referring to.
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2
Add the dried basil leaves at the same time as the butter.
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3
After the first rising, remove the dough and divide into 6 equal portions.
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4
Shape them into balls, cover with a damp kitchen towel, and let rest for 15 minutes.
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5
Flatten out the dough with a rolling pin (to about 10-12 cm wide, adjust depending on the size of the sausage used).
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6
Lay the sausage on top, roll the dough up from the bottom, and pinch the ends tightly.
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7
Roll the dough gently to secure the shape.
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8
If the dough is difficult to handle, dust with a small amount of flour.
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9
Shape all 6 portions of dough in the same way.
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10
Wet the tips of the blades of the kitchen scissors, and make cuts diagonally into the dough (while laying the scissors flat).
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11
Shift and fan out each section, and leave the dough to rise again, until almost double in size (for the 2nd rising, let it rise at 38-40C).
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12
Keep an eye on the dough while it rises and preheat the oven to 220C.
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13
Once it has finished rising, spray with water, and sprinkle on parmesan cheese and black pepper.
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14
Reduce the oven temperature to 200C, bake for 10 minutes.
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15
Reduce the oven temperature to 180C, and bake for another 5-6 minutes.
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16
Adjust the baking time to your preference.
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17
If the bread is not cooking evenly, turn the pan around midway.
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18
These are curry flavored sausage breads.
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19
This time, I used regular sized wiener sausages, but they're also cute using long sized ones too.
