Steam Combi Recipe: Pretzel Wrapped Kranskys

This recipe is like a hotdog where the sausage is cooked inside the bread. The main difference between this and a regular bread recipe is that the dough is immersed in a boiling solution of baking soda and water. This creates the lovely deep golden shiny glaze on the rolls . You can skip this step but the finished result will be paler and softer . I prefer the rich chewy dough that results from dipping in the baking soda solution .
I like this recipe with a smoky kransky style sausage but you could just as easily use frankfurters, or even choritzo .
 

METHOD

1. Combine the water, sugar and yeast in the bowl of a stand mixer and leave for 5 minutes.
2. Add 4 cups of the flour, salt, and 1st measure of butter.
3. Mix with the dough hook on low speed until well combined.and then knead until the dough for  4 to 6 minutes until smooth and easy to manage. Add more flour if the dough remains very sticky.
4. Use the Dough proving function of your oven to rise the dough until doubled in size , or if your oven does not have a dough proving function choose a bottom heat function 40C or lower and add a low amount of steam or cover and leave in a warm place
5. Once dough has doubled in size remove from oven.
6. Change oven function to Hot Air/Circulaire + Steam ( 50% humidity) (Steam Combi level 2 in Asko) 210C.
7. Divide the dough into 12 pieces and roll each out into a long thin sausage shape.
8. Starting at one end, twist each piece of dough around a sausage until you reach the other end.
9. Pinch the ends together to avoid dough unrolling.
10. Fill a large saucepan to ¾ full and add the baking soda. Bring to the boil.
11. Add Pretzel wrapped Kranskys to the boiling water 2 at a time for 30 seconds each.
12. Place boiled Kranskys on a baking paper lined oven tray and insert in pre-heated oven for 14- 15 minutes or until dark golden brown