Sausages in a dough that stays soft for a long time: they do not tan and retain their flavor

There was always a line of people in the school cafeteria to buy a sausage in dough. This dish was especially tasty compared to other types of baked goods, which is why students loved it the most.

But as soon as the sausage bun cooled down, it became impossible to eat, because the dough became very hard. This problem was solved by food blogger Nastia Novytska. It was she who posted a recipe on Instagram for sausages in dough that would remain soft even when cooled.

Ingredients for the dough

• Fresh yeast - 10 grams
• Warm milk - 375 ml
• Sugar - 2 tbsp
• Flour - 2 tbsp

Ingredients for the dough

• Eggs - 1 pc + 1 pc for greasing
• Sugar - 2 tbsp
• Salt - 1 tsp
• Oil - 4 tbsp
• Sesame seeds
• Chia seeds

Method of preparation

1. First, prepare the dough. To do this, knead the yeast with sugar, add a little milk and flour. Stir thoroughly, then add the rest of the milk and other ingredients. Leave it for 20 minutes.

2. Now let's start making the dough. Add the egg, oil and sugar to the dough. Mix thoroughly.

3. Gradually add the flour. The dough should be soft and slightly sticky to your hands. Leave it for 1 hour.

4. Wrap the sausage in dough, brush with egg and put in the oven for 30-35 minutes at 180 degrees.