1 large egg, lightly beaten
2 tablespoons heavy cream
Flour, for rolling out dough
1 recipe white bread dough, recipe follows
1 cup onion marmalade, recipe follows
2 pounds well-chilled boudin sausage, each link about 2 ounces, casings removed
Essence, for garnish, recipe follows
1 cup Creole mustard, for serving
1 (1.04-ounce) package active dry yeast
1/2 cup lukewarm water (100 to 110 degrees F)
1 pinch plus 1 tablespoon granulated sugar
3 1/4 cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons unsalted butter, cut into pieces
1/2 cup lukewarm milk
1/2 cup plus 2 teaspoons olive oil
2 cups finely chopped onions
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper
2 tablespoons sugar
1 tablespoon distilled white vinegar
1/4 teaspoon chopped fresh thyme leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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