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Sausage brioche

Here's a classic French appetizer that is like the fancy, amplified version of pigs in a blanket, except it's composed of a sausage baked in brioche bread. For the recipe: in a large mixing bowl, combine 3/4 cup milk, 3 tablespoons sugar and 1 tablespoon active dry yeast. Mix with a handheld mixer for 5 minutes until the preparation becomes creamy and frothy. Add 1 egg and beat until fully incorporated. Gradually add 5 cups all-purpose flour and 2 teaspoons salt, mixing continuously until the ingredients are well combined. Slowly add 2 tablespoons softened butter, and knead for another 3 minutes. Remove to a buttered serving dish, cover and let rise for 2 hours. Let stand in the fridge overnight. When ready to use, divide the dough into 2 equal parts (let come to room temperature first). Fill the bottom of a buttered loaf pan with one part of the dough. Add a Kielbasa or other smoked sausage, with the skin removed. Top with the remaining dough. Cover with cloth and let rise for 2 more hours. Preheat the oven to 360 °F. Brush the loaf with a beaten egg, and bake for 30 to 40 minutes until golden brown. Let cool before serving by the slice.