Korean Sausage Bread with Cheese

5 from 1 vote

Here is Korean Sausage Bread recipe with mayonnaise and tomato sauce topping! You will love this one!

Prep Time2

Cook Time20

Total Time2 20

Course: Bread and Buns

Cuisine: Asian, korean

Servings: pieces

Calories: 172kcal

Author: Claudia

Sift bread flour and milk powder into a mixing bowl. Add sugar, instant yeast, egg yolk, and milk. Attach the dough hook to your mixer and knead on medium speed. After a few minutes, once the dry ingredients are fully incorporated, add in the unsalted butter and salt. Continue kneading until the 20-minute mark. The dough should be smooth, elastic, and able to stretch thinly without tearing, this is the "windowpane" stage.
Transfer the dough to a greased glass bowl, cover with cling wrap, and let it proof for about 1 hour or until doubled in size. Once risen, punch out the air and divide the dough into 12 equal pieces.
Flatten each dough piece with a rolling pin. Brush the surface with egg wash, then sprinkle with Parmesan cheese over the brushed area. Place each piece into a baking cup.
Let the dough rise again for about 40 minutes or until doubled in size. Once proofed, press a sausage into the center of each bun. Decorate with mayonnaise and tomato sauce (or chili sauce) using a piping bag. Bake in a preheated oven at 356°F (180°C) for 20 minutes, or until golden brown.
Enjoy your freshly baked Korean sausage bread, they are so soft, cheesy, and totally irresistible!

Use high-protein bread flour – It gives the dough better structure and that fluffy, chewy texture we all love in Asian-style breads.

Check your windowpane – Don’t skip the kneading test! A well-developed dough should stretch into a thin membrane without tearing. This ensures soft, airy bread.

Room temperature ingredients = happy dough – Cold milk or eggs can slow down fermentation, so let them sit out for a bit before mixing.

Proof like a pro – If your kitchen is cold, place the dough in a turned-off oven with the light on or near a warm window. This helps it rise evenly.

Use baking cups – Not only do they help the dough keep its shape, but they also make clean-up easier and give that classic Korean bakery look.

Add the sausage after the second rise – Pressing it in before baking keeps the sausage on top instead of sinking into the dough.

Go wild with toppings – Mix mayo with sriracha, sprinkle shredded cheese or parsley, or try Japanese-style ketchup and kewpie for extra umami.

Let them cool slightly before eating – As tempting as it is to bite right in, letting them cool for 5–10 minutes gives the flavors time to settle.