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Delicious sausages in dough in 25 minutes: the recipe for the most successful dough

Iryna MelnichenkoFood
Recipe for sausages in dough
Recipe for sausages in dough. Source: instagram.com/valya__saenko/

Sausages in dough is one of the simplest baked goods, the flavor of which is given by sausages. To make the dish delicious, it is very important to prepare a successful dough so that it is fluffy and without a pronounced yeast flavor.

Homemade sausages in dough

Cook Valentyna Sayenko shared a recipe on Instagram for fluffy, delicious sausages in dough that will turn out to be very flavorful.

Recipe for sausages in dough

Tips from the cook:

1. Do not use long sausages because you will need more dough. The length should be about 10 cm.

Sausages for the dish

2. It is better to wrap and place them end to end on a baking sheet, and even the end.

Ingredients:

  • Wheat flour - 300 g
  • Sugar - 40 g
  • Vanilla sugar - 1 package
  • Egg yolk - 1 for the dough and 1 for greasing
  • Dry yeast - 4 g
  • Salt - a pinch
  • Milk - 150 ml
  • Melted butter - 25 g
  • Oil - 25 g

Method of preparation:⠀

1. Dough: heat the milk, add the yeast, sugar and 100 g of flour, mix and let stand warm for 10 minutes to allow bubbles to appear. After that, add the rest of the ingredients and knead the dough; it should not stick to your hands. Leave the dough to rise in a warm place for 1 hour.

2. Divide the finished dough into 10 equal parts, cover with a towel and leave for another 20 minutes to prove.

Sausages in yeast dough

3. Next, roll out a flagellum from each ball of dough with your hands and roll it onto a sausage. Put them on a baking sheet with parchment, but at a distance so that they do not touch each other and do not stick together, cover with a towel again and leave for 20 minutes.

Cooking sausages in dough

4. Brush the top with egg yolk and 2 tablespoons of milk, sprinkle with sesame seeds and bake for 20-25 minutes at 180 C until golden brown.

Finished sausages in the dough

You can also find more recipes on OBOZREVATEL:

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