Sausage Pancillos

Directions

1. In a large bowl, combine the flour, yeast, sugar, egg, melted butter, warm milk, and salt. Mix until the ingredients come together into a soft dough. Knead gently until smooth and elastic.
2. Cover the bowl with a clean kitchen towel and let the dough rest for 90 minutes, or until it doubles in size. This will make the pancillos light and airy.
3. Once the dough has risen, divide it into 12 equal portions. Roll each portion into an oval or rectangle, large enough to wrap around a sausage.
4. Place one sausage in the center of each dough piece. Roll the dough around the sausage, sealing the edges so the sausage is fully enclosed.
5. Arrange the wrapped sausages on a baking tray lined with parchment paper. Let them rest for 30 minutes to puff slightly.
6. Preheat your oven to 356°F (180°C). Brush each dough-wrapped sausage with the beaten egg to give a shiny, golden finish. Sprinkle some fresh parsley on top for color.
7. Bake in the preheated oven for 25 minutes, or until the pancillos are golden brown and cooked through.
8. Remove from the oven and let cool for a few minutes before serving.

Recipe Details

• Prep Time: 20 minutes
• Rising Time: 2 hours (90 minutes first rise + 30 minutes second rise)
• Cook Time: 25 minutes
• Total Time: 2 hours 45 minutes
• Servings: 12
• Difficulty: Medium

Variations & Substitutions

• Use mini bratwurst, chorizo, or hot dogs instead of small sausages.
• Sprinkle sesame seeds or poppy seeds on top instead of parsley for a different look and texture.
• For a spicy kick, brush the dough with a bit of mustard or chili sauce before wrapping the sausage.
• Substitute some of the all-purpose flour with whole wheat flour for a heartier version.

Serving Suggestions