Singapore · Wheat
Mini Chicken Sausage Bun
Mini Chicken Sausage Bun
Small bakery buns made by spiralling soft yeast dough around cooked chicken sausages.
Illustrative photograph · Choo Yut Shing from Singapore, Singapore · CC BY 2.0
What makes this bread distinctive?
Soft sausage buns feature among Singapore's small bakery items and after-school snacks, and occur in other Asian baking cultures too. This home adaptation uses ready-made, fully cooked chicken sausages. Choosing chicken does not automatically make a product halal or allergen-free; read ingredient and certification labels.
- Flour profile
- Wheat
- Core technique
- Enriched yeast dough + filling
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Mix flour, milk, egg, yeast and sugar. Add salt and knead for 5 minutes. Work in the butter gradually and knead for another 8 minutes until elastic.
- 02
Cover and rise for approximately 60-90 minutes until clearly increased in volume. Prepare the filling meanwhile; never fill dough with a hot mixture.
- 03
Verify on the label that the sausages are fully cooked; do not use a raw product. Pat away excess surface moisture and refrigerate until shaping.
- 04
Divide dough into 8 pieces. Roll each into a rope approximately 25 cm long and spiral around one sausage. Tuck the ends underneath and arrange on the tray.
- 05
Cover and proof for 35-50 minutes until the buns look puffy. Preheat a conventional oven to 180°C and brush the tops with 10 g milk.
- 06
Bake on the middle shelf for 20-24 minutes until golden. Rest filled buns on a rack for 20 minutes and cool completely before storing.
BAKER'S NOTES
Small details,
better results.
- Keep sausages chilled before baking and bring their centre to 74°C by the end of cooking.
- Refrigerate cooled leftovers and heat their centres as well when reheating.
- Contains milk, eggs, wheat and gluten; sausage labels may declare soy and other allergens.
AT THE TABLE
How to serve it
- Tomato and cucumber
- A small lunch-time snack
- A green salad on the side