SAUSAGE IN BRIOCHE

4 Italian sausages
water
1 1/2 tbsp active dry yeast
2 tbsp sugar
1/2 cup warm water
1 cup butter, melted
1 1/2 tsp salt
4 cups all-purpose flour
5 eggs, divided use

Poach the sausages in simmering water for 15 minutes. Drain and set aside.

TO PREPARE THE BRIOCHE DOUGH:
Mix together the yeast, sugar and 1/2 cup warm water. Let stand until it bubbles.

In an electric mixer fitted with a dough paddle, combine the yeast mixture, melted butter, salt, flour and 4 eggs. Beat until smooth, elastic and satiny. Place in a greased bowl, cover and set in a warm, draft-free spot. Let rise until double in size, about 1 hour.

Punch down dough, return to bowl, cover with plastic wrap and refrigerate for 2-3 hours.

TO STUFF AND BAKE:
Beat remaining egg with a teaspoon of water and set aside for egg wash. Divide the chilled dough into 4 pieces. Working with one piece at a time, roll out on a floured surface to a 1/4-inch thickness. Place a sausage in the center of the dough, brush the edges with egg wash, and enclose the sausage by folding the ends of dough under it.

Place each sausage in brioche seam-side down on a parchment-lined sheet pan. Brush with egg wash. Let rise 10 minutes.

Bake in a 375 degrees F oven until brioche is golden brown, about 20 minutes.

Servings: 4
Source: San Francisco Chronicle