Sausage-Stuffed Piglet Buns

In a pot over medium heat, mix together the milk, sugar and vegetable oil. Heat until the mixture is just below boiling. Remove from heat. Let it cool until lukewarm.

Sprinkle the yeast over the liquid and let it sit for a minute.

Stir in 2 cups of flour. The mixture will be very sticky and wet. Let it rise in a warm place for 1 hour.

After the dough has risen for 1 hour, stir in the remaining 1/4 cup flour, baking powder, baking soda and salt. If the dough is still too wet to work with, add in a little more flour.

Divide the dough evenly into 13 pieces. Wrap one of the pieces in plastic wrap and set aside.

Flatten one of the remaining dough balls into a circle roughly 4 inches in diameter, making the edges of the circle slightly thinner than the center.

Place a piece of cooked sausage at the center of the circle. Gather the edges of the circle around the sausage so that they meet in the middle. Press down on the seams to fully enclose the sausage. The dough should be in the shape of an oblong sphere. Place on a greased baking sheet, with the seam facing down. Repeat this process 11 more times.

Cover the dough balls with a damp towel or plastic wrap, and let the dough rise in a warm place for 20-30 minutes, until slightly puffy.

Preheat the oven to 425 F. When assembling the pigs, it is best to work in batches of three. See the related blog link for step-by-step photos if you have questions.

Beat the egg and brush 3 of the dough balls with the egg wash.

Make the snouts for the pig: Unwrap the dough ball you set aside. Break away a piece of dough about the size of a large pea or a small marble, and flatten it into an oval. Place the oval on the side of the dough ball (one of the narrower ends of the oblong sphere). This is the snout. Stick 2 toothpicks into the oval to make the nostrils. You will leave the toothpicks in the dough while baking to keep the holes from sealing up in the oven.

Repeat this process for the 2 other dough balls you brushed in egg wash.

Place two azuki beans, cloves, or peppercorns above the snout for eyes. Do the same for the other 2 dough balls.

Form 2 pea-sized pieces of dough into teardrop shapes. Place them above the eyes for the pig’s ears. Repeat with the other 2 dough balls.

Place a pea-sized piece of dough on the back of the pig for a tail. Repeat twice.

Repeat this process for the other 9 dough balls, working with 3 at a time. Place assembled pigs back on the greased baking sheet leaving some space in between each.

Place in the oven and bake for 15-18 minutes, until golden brown. Remove pan from oven. Let them cool, and carefully remove the toothpicks from the pigs’ snouts.

Inspired by Kanela y Limón, dough recipe adapted from The Pioneer Woman.