Breakfast Balls
Savory bread balls with a sausage and bacon filling, ideal for breakfast.
Ingredients
strong white bread flour
500 g
salt
1 tsp
fast action yeast
7 g
warm water (you won’t need all of it)
300 ml
sausages (chopped into small pieces)
3
bacon (chopped into small pieces)
2 rashers
Ketchup (to taste)
Egg wash
Instructions
1
Make dough
Mix all of the dry bread ingredients in a bowl, then slowly pour in the water until it all comes together. Tip the dough onto a floured surface and knead for about 10 minutes or whack in an electric mixer with a dough hook for 5 minutes.
2
Rise
Put the dough in a bowl and cover to double in size. This will take about an hour in a warm place, or you can mix it up the night before, leave in the fridge overnight, and use the next morning.
3
Prepare filling
While the dough is rising, chop the sausages and bacon into small pieces and fry to cook. Put in a bowl and mix in some tomato ketchup to your taste.
4
Preheat
Preheat the oven to 200˚C, 400˚F, gas mark 6.
5
Shape balls
Once the dough has doubled its size, tip out onto a floured surface and knock back. Break off pieces, about 2 inches in diameter, and use your hands to flatten out into a circle. Pick up some of the sausage/bacon mixture and place in the middle of the bread circle. Gather the edges together and pinch to close.
6
Bake
Repeat the process, placing each finished ball on a baking sheet. Leave a gap between each one as they do get a bit bigger. Once all the balls are made, beat the egg and then brush over the balls. Place in the oven for 20-25 minutes, until golden and crisp on the outside.
