Korean sausage bread, or the fancier version of our childhood pigs in a blanket, is loaded with a savory corn and cheese topping and wrapped with soft, airy bread. It's a popular pastry you can find at Korean bakeries, just like kkwabaeggi(Korean twisted donuts).
Sprinkle the yeast over the warm milk and give it a stir. Set aside to let the yeast dissolve and activate, about 3 minutes.
In a mixing bowl, mix together the flour, sugar, and salt. Drizzle the hot water into the flour mixture while mixing with a pair of chopsticks or a rubber spatula.
Once the yeast has dissolved, add the milk with dissolved yeast to the flour mixture, along with the egg. Mix until until the dough is well combined and no more dry pockets remain. Use your hand if necessary and round the dough into a ball. Then, cover the dough and let it rest in a warm area for about 30 minutes.*The dough will be quite sticky at this point, and it's totally normal. Don't add any additional flour just yet!*
After 30 minutes, add the softened butter to the dough and knead until all the butter is absorbed. Round the dough back into a ball, cover, and let the dough proof in a warm area until doubled, about 45 minutes to an hour.
Shape the dough:
Prepare a couple of sheet pans lined with parchment paper.
When the dough has doubled, punch it down and knead the dough back into a ball. Transfer the dough to a lightly floured work surface and divide into 6 even pieces. Round out each piece of dough into a ball.
Working with one piece of dough at a time, flatten each piece of dough into an oval long enough to fit a hotdog and have about 1 inch extra flap on both ends. Lightly dust your work surface and dough as needed.
Place a hotdog at the center of the dough and fold the ends of the dough over the hotdog. Bring the long edge of the dough together and pinch along the seams to seal the hotdog. Once sealed, roll the dough to even out the shape. Arrange the shaped dough on the prepared sheet pan and repeat with the remaining dough and hotdogs. Try leave at last 3 to 4 inches of space between each.
Using a pair of kitchen shears or a sharp knife, give the sausage bread each about 8 to 9 cuts, evenly spread out. Make sure to cut all the way through the hotdog but NOT the bottom layer of dough. You want the dough to stay connected. Shape the sausage bread by opening up each cut and alternating left and right. *Refer to post for photo reference.*
Cover the sausage breads and let it proof in a warm area until doubled, about 45 minutes.
For the corn and cheese topping:
While the sausage bread is proofing, make the corn and cheese topping. In a bowl, combine the shredded mozzarella, sweet corn, diced onion, green onion, and mayo. Mix until everything is well distributed. Refrigerate until needed.
Bake:
Preheat the oven to 350°F.
Once the sausage breads have doubled, brush it with a thin layer of egg wash (if desired).
Top each of the sausage breads with about 3 tablespoons of the corn and cheese topping. Try to keep the toppings in the center of the bread and avoid the hotdogs if possible (mostly for aesthetics).
Bake the Korean sausage breads for about 18 to 20 minutes or until the bread is golden brown and the thickest part of the bread registers at least 190°F internally. Remove the bread from the oven and garnish with some parsley flakes (if desired). Let the sausage bread cool for 10-15 minutes or until comfortable to handle.
Enjoy the Korean sausage bread warm, by itself or with some ketchup and/or mustard!
Notes
Please refer to the post above for step by step photo reference, notes, and FAQs!These Korean sausage breads are good for up to 1 week in the fridge if stored properly in an airtight container. They are best eaten warm, so feel free to heat it up in the microwave for 10-20 seconds or in the oven at 350F for about 5 minutes or until warm.