Sausages in dough, according to a recipe from my mother's notebook. This is a real taste of childhood, every time I cook them I remember my childhood. The dough according to this recipe is gorgeous, ready-made sausages in the dough are soft and do not stale even us the next day.
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Recipe:
sausages -14-16 pcs
water -100ml
sugar -2 tbsp
raw yeast -25g (dry 10g)
salt -1 tsp
kefir -250ml
egg -1pc
flour -500g
vegetable oil -30ml (3-4 tablespoons)
COOKING METHOD
And so, pour 100 ml of warm water into a bowl, add 2 tbsp. sugar, add raw yeast 25 grams, if you add dry you will need 10 grams.
Stir and leave for 10 minutes to make sure the yeast works.
Now pour in kefir 250ml, break 1 egg, put 1 tsp. salt and mix. Add sifted flour and knead the dough, pour in 30 ml vegetable oil during kneading.
I need 500 grams of flour, the dough turns out to be sticky, so it should be, the main thing is that it does not spread over the plate, but keeps its shape.
Cover with cling film and leave to rise for 1.5 hours.
As the dough rises ready, you can start forming the sausages.
We transfer the dough to the table, knead it, roll out a rectangle with a rolling pin, cut it into ribbons.
We take one ribbon, stretch it a little, take a sausage and wrap it with the resulting ribbon, cut off the excess, fix it.
From this amount of dough, I get 16 sausages in the dough.
Put on a baking sheet, grease with an egg, sprinkle with sesame seeds if desired.
We bake at 180 degrees for 20-25 minutes, be guided by your oven. Heating up and down.
We take out from the oven, they are so soft right out of the oven. Cool down a bit and you can start tasting.
You can see the details and cooking details in my short video below:
I recommend looking at another version of the formation of sausages in the dough:
and the recipe for Pizza "School"