Nostalgia on a Baking Sheet: The Bakery-Style Korean Sausage Bread
Summer is officially here, and while everyone else is fired up about standard backyard hot dogs, we are turning up the heat inside the kitchen with something so much better.
If you grew up wandering into your local Paris Baguette, you know exactly what I’m talking about. That unmistakable, sweet-and-savory aroma wafting from the pastry cases, practically begging you to grab a tray and a pair of tongs. And right there, nestled among the fresh cream cakes and milk bread, was the ultimate prize: Korean Sausage Bread (소시지빵).
The BEST “Fancy” Hot Dog
Think of this as the absolute glow-up of the classic American hot dog. It’s got a pillowy, slightly sweet milk bread base, a savory sausage tucked inside, a creamy corn-and-scallion topping, and a glorious melted mozzarella blanket. Finish it off with those iconic, beautiful zig-zag drizzles of ketchup and mayo, and it is pure bliss. It’s sweet, savory, cheesy, and crunchy all at once.
Steps to Shaping the Sausage Bread (The Fun Part!)
- Punch down the dough to deflate it and turn it out onto a lightly floured surface.
- Divide into 12 equal pieces (roughly 75g each if you’re using a scale) and roll them into tight little rounds.
- Using a rolling pin, flatten each ball into a rectangle that matches the length of your hot dog.
- Place a sausage at one end, roll the dough up tightly to completely encase it, and pinch the seams and edges securely shut.
- The Signature Bakery Cut: Grab a pair of clean kitchen scissors. Hold them at a 45-degree angle and cut 6 slits down the length of the sausage roll. Crucial tip: Be careful not to cut all the way through the bottom dough layer. You want the pieces attached so you can fan them out left and right to create that iconic, interlocking lattice look!
Because summertime is all about fun, comforting food, I knew it was the perfect moment to recreate this nostalgic childhood treat right at home. Grab your rolling pin and let’s get baking!
As soon as they come out of the oven, get creative! Drizzle your ketchup (or Sriracha!) and Kewpie mayo in a beautiful, classic zig-zag pattern over the top. Finishly with a dusting of dried parsley flakes.
Baker’s Note: These are absolute heaven when eaten warm right off the tray! If you somehow have leftovers, they reheat beautifully in an air fryer or oven for a few minutes to get that crust crispy again.
Did you grow up eating these bakery treats too? If you make this recipe, tag me in your photos—I want to see your gorgeous shaping skills!
Happy summer baking!
Korean Sausage Bread
Created by Sue Mun
Makes 12
Ingredients:
For the Dough:
- 460g bread flour
- 60g granulated sugar
- 6g active dry yeast
- 1 egg
- 1 egg yolk
- 225g warm milk
- 1/2 tsp salt
- 80g unsalted butter, softened
For the Filling:
- 12 hotdog sausages
For the Corn/Mayo Topping:
- 1 cup canned sweet corn, drained
- 2 green onions , finely chopped
- 1/4 cup Mayonnaise
- pinch of salt
- 1 cup mozzarella cheese for topping
For the Garnish:
- Kewpie mayonnaise
- Tomato ketchup
- Dried parsley flakes
Instructions:
Make the corn/mayo filling:
- Combine the drained sweet corn, mayo, salt, and green onions together. Set aside in the fridge.
Make the Dough:
- In a small bowl or the bowl of your stand mixer, combine the warm milk (ensure it is around 110°F; if it’s too hot, it will kill the yeast) and half of thee granulated sugar. Sprinkle the active dry yeast on top. Let it sit for about 5–10 minutes until it becomes foamy and smells “yeasty.” If it doesn’t foam, your yeast may be expired, and you’ll need to start over with a fresh batch.
- Once the yeast is foamy, whisk in the remaining granulated sugar and the large egg and egg yolk. Whisk until the eggs are well incorporated into the milk mixture.
- Add in the bread flour and the salt to the bowl.
- If using a stand mixer: Use the dough hook attachment on low speed until a shaggy dough forms and no dry flour remains. If mixing by hand: Use a sturdy wooden spoon or your hands to bring the ingredients together into a rough ball.
- This is the most important step for a silky dough. With the mixer on medium-low, add the softened butter one tablespoon at a time. Wait until each piece of butter is fully absorbed into the dough before adding the next. The dough will look like it’s falling apart at first, but keep mixing—it will eventually come back together into a smooth, shiny mass.
- Increase the speed to medium and knead for about 7–10 minutes. The dough is ready when it pulls away from the sides of the bowl and feels elastic. If kneading by hand: Turn the dough onto a lightly floured surface and knead for 10–12 minutes. It will be sticky, so try to use a bench scraper rather than adding too much extra flour, which can make the dough tough.
- Lightly grease a large bowl with oil. Place the dough inside, turning it once to coat it. Cover the bowl with plastic wrap or a damp kitchen towel. Place the bowl in a warm, draft-free spot. Let it rise until it has doubled in size (usually 1 to 1.5 hours, depending on the temperature of your kitchen).
- After your first rise (once the dough has doubled), gently press your fist into the center of the dough to release the air. Turn it out onto a lightly floured surface.
Shaping and Baking:
- Punch down dough to deflate. Divide dough into 75g each or portion out 12 equal pieces. Roll each dough into a tight round. Then using a rolling pin, roll out flat each dough ball into a flat rectangle shape that is the length of your hotdog. Place one hot dog at the end and roll it up to completely encased the sausage. Seal at the seam and seal the edges and roll it up to ensure that everything is sealed and evenly shaped. Then using scissors, cut 6 slits at a 45 degree angle down the sausage like you are cutting an epic baguette. Be careful NOT to cut all the way down because you want the bread to still bee intact at the bottom. Example picture is above.
- Place each shaped sausage bread on a parchment lined baking sheet. You will need to use two baking sheets since only 6 can fit on one baking pan. Cover and proof for approximately 30 minutes. During last 15 minutes, preheat oven to 350F.
- Top with the corn/mayo mixture and top with some mozzarella cheese. Bake at 350 for 20-25 minutes or until golden brown.
- Take the baked bread out of the oven and drizzle with siracha, mayo, and dried parsley.
- Serve warm and enjoy!
