Soseshi den mansa is the Antillean version of a sausage roll. We use frankfurters or hot dogs as filling.
Puff pastry or bread dough
In contrast to Dutch sausage rolls, which are often made with puff pastry, we make the 'packaging' from homemade bread dough. This makes the sandwiches nice and airy and not greasy. The best thing about the Antillean soseshi de mansa is the packaging method: We roll the sausages in a strip of dough, so that a nice spiral shape is created. This makes them extra fun as a snack at a party or high tea.
When they are part of a buffet, it is wise to break the sausages in half and make the sandwiches smaller. The recipe is (more than enough) for 10 large or 20 small soseshi den mansa.
- A can of frankfurters (filling)
- 250gr. flower
- 70gr. butter / margarine, at room temperature
- 10gr. sugar
- 1 teaspoon salt
- 1 bag of dried yeast (or 1/2 cube fresh)
- 125ml. milk
- 1 egg
- 2 tablespoons of baking soda
- optional: sesame seeds or poppy seeds
Mix the flour with the salt in a large bowl.
Heat the milk until it is lukewarm and add the sugar and yeast. Leave this for 10 minutes.
Make a hole in the flour and add the milk and butter to it.
Knead it into a smooth dough. Cover the dough and let it rise in a warm place for 1 hour.
When the dough is at least 2x as large as before, knead it again.
Roll out the dough into a cloth about 5mm thick. Cut the rag into strips about 1cm wide.
Roll each (half) sausage in a strip of dough. This is best done in a spiral shape. The sausages must be completely wrapped. Let the bread rise for another half hour.
Bring a large pan of water to the boil and dissolve the 2 tablespoons of baking soda in it. In the meantime, preheat the oven to 200 degrees.
One at a time, submerge the buns in water for a few seconds and take them out again. By doing this you will get a nice shine on the buns during baking.
After the water bath, place the rolls on a baking tray lined with baking paper. Make sure the seam is on the bottom!
Beat the egg and brush the rolls with it. Sprinkle them with some sesame seeds or poppy seeds.
Bake the soseshi in 30 minutes (25 minutes for half sandwiches) until golden brown.
Below is a video of Shainy Zolanskic, who made this recipe for us:
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