250g bread flour
125g eggs (2.5 eggs)
125g room temp unsalted butter cubed
8 standard sized Russian sausages
one whole egg
1. The night before, prep the Brioche. So in a stand mixer with a dough hook attachment, place all the ingredients except for the butter and knead at a low speed until cohesive.
2. Add the butter in a couple cubes at a time, otherwise the butter will not fully incorporate. Knead on a low to medium speed. This step can take some time so be patient.
3. Once the dough has passed the window pane test place it in a bowl and proof for an hour - the dough will not have doubled that much so don't worry.
*window pane test: stretch a small piece of dough and if you can stretch it so thin that light passes through- enough gluten has been developed
4. Cover the dough with plastic wrap and place in the fridge over night to double in size.
5. The following day, take your sausages out the fridge, and puncture them with a knife along one side. Cover lightly with flour.
6. Take the dough out the fridge and punch it down slightly to help reform the gluten structures.
7. Divide the dough into 8 equal pieces and then roll out to form a 40cm rope.
8. Beginning at the center of each sausage wrap the brioche rope around the sausage tightly and pinch closed at each end.
9. Once all the sausages have been wrapped with brioche, let them proof until doubled in size. The time will depend on the temperature of your proofing area. On a hot day, this can take 30 mins.
10. 15 minutes before the proofing is done, preheat the oven to 175C.
11. Egg wash each pigs in a blanket with a whole egg and sprinkle over sesame seeds
12. Bake for around 20-25 minutes, or until really golden brown.
13. Let the pigs in a blanket cool for 15 minutes and then cut into bite sized pieces.