Hoe maak je Brabantse worstenbroodjes? (klassiek én met Indische twist recept)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

Start by preparing the dough: weigh 500 g of flour into a bowl.

Add 7 g of dry yeast, 10 g of sugar, and 8 g of salt to the flour and mix.

Warm 200 ml of milk in the microwave until hand warm and add it to the flour mixture, stirring to combine.

Add 125 g of unsalted butter to the mixture and knead by hand for at least 10 minutes until smooth and elastic.

If the dough is too dry, add a bit of milk or water; if too wet, add more flour as needed.

Once kneaded, form the dough into a ball and let it rest for 30 minutes, covered with a cloth.

In the meantime, prepare the filling: in a bowl, combine 750 g of ground meat, 1 egg, 75 g of breadcrumbs, salt, and white pepper to taste, along with a pinch of nutmeg.

Mix well to combine all ingredients for the filling.

Divide the filling into two halves: one half will remain plain, and to the other half, add 1 tsp ginger powder, 0.5 tsp coriander powder, 0.25 tsp cumin, 1 tsp onion powder, 1 tsp garlic powder, 0.5 tsp sambal oelek, and 1 tbsp sweet soy sauce.

Mix the spices into the meat filling thoroughly.

After 30 minutes, divide the dough into 20 equal pieces, weighing about 43 g each, and roll them into balls.

Roll each ball into an oval shape, ensuring it's longer than the sausage filling.

Place the sausage filling in the center, fold the dough over, and seal the edges tightly.

Place the filled dough on a baking sheet, ensuring they are spaced apart as they will rise and expand during baking.

Preheat the oven to 375°F (190°C) and let the filled dough rise for another 30 minutes before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens