Before you wrap the sausage in the dough, you need to make it, and the yeast is not prepared quickly. Activate yeast. To do this, pour dry yeast, sugar and 1-2 tablespoons of flour into a cup with milk warmed up to a warm state, stir well with a whisk so that there are no lumps, cover the cup with a lid and put it in a warm place for at least 30 minutes. Characteristic the yeast head indicates that the yeast is activated and suitable for kneading.

Sift the remaining flour into a clean medium-sized bowl, add salt, beat in an egg, pour in the melted butter(or creamy margarine), mixture with activated yeast and stir with a wooden spoon. When stirring with a spoon becomes problematic, put the flour mass on a chopping board dusted with flour and knead with your hands an elastic, non-sticky dough, which is shaped into a ball, place in a clean cup, cover with a towel and leave to rise in a warm place for 1.5-2 hours ... During this time, you can knead it 1-2 times.

For kneading yeast dough, never use food that has just been in the refrigerator. It is desirable that the ingredients are at room temperature, which will speed up the rise of the dough and make it more fluffy.

Put the risen dough on a cutting board, knead well and divide into 25 equal pieces weighing about 45-50 grams.

Roll a rope about 15-20 centimeters long from each piece on a cutting board. Connect the ends of the resulting rope in the form of an oblong donut and place on a baking sheet covered with parchment for baking.

Peel the sausages and place in each hole of the bagel blanks. Leave everything to proof for at least 30 minutes, covered with a clean towel.

Wash dill and parsley greens, dry well and chop finely. You can also use as a greenery green onions... Grate the cheese on a medium grater. Beat the yolk lightly in a cup, adding the required amount of cream.

Using a pastry brush, grease the formed sausages with whipped yolk after proofing, sprinkle with finely chopped dill and parsley and grated cheese.

Bake sausages in a yeast dough butter dough about 30 minutes, until browned. Temperature - 180 degrees.

Below you will find out one of best recipes cooking sausages in dough in the oven. For this you will need simple ingredients and take a close look at 10 high-resolution step-by-step photos. We wish you good luck with your cooking and bon appetit.

Ingredients

• 1 glass of milk
• 1 tablespoon dry yeast
• 1 egg
• 10 sausages
• a pinch of salt
• 2.5 cups flour
• 2 tablespoons vegetable oil

Homemade sausages recipe in dough

• Warm the milk slightly (just a little - to body temperature). Pour dry yeast into it, add lightly. Leave it on for 10-15 minutes to completely dissolve the yeast. Add butter and gently add the sifted flour. Knead the dough. Roll it into a bun and leave for 20 minutes in a warm place so that it fits slightly.

Cooking the dough
• During this time, prepare the sausages, free them from the film. You do not need to cook them first.

Prepare the sausages
• Then roll the dough into a layer with a rolling pin. Cut this layer into thin strips with a sharp knife.

Roll out and prepare the dough
• Take a sausage and wrap it in one such strip. Try to make the dough fit snugly against the sausage. Wrap all the sausages like this. Transfer them to a baking sheet lined with parchment paper.

Wrap the sausages in the dough
• Beat the egg with a whisk.

Beat the egg with a whisk
• Brush the resulting sausages in the dough with a beaten egg.

Brush the dough with an egg
• Place them in the oven for 15 minutes. As soon as they are browned, you can take out. It remains to wait until it has cooled down and you can feast on it.


Bon Appetit

For a beautiful presentation of the dish, you will need long wooden skewers, they will become mini-skewers on which the sausages wrapped in dough will be fixed. They choose high-quality dairy sausages that do not crack when boiled or baked.

They take warm water, add sugar, crumble the yeast. Instead of water, you can take milk or potato broth.

Add 2-3 tablespoons of flour, stir the liquid.

The bowl is covered cling film and leave for 10 minutes. All processes run faster under the film, so soon bubbles will appear on the surface of the dough.

Add all the remaining flour, remembering to sift it.

Salt and dry Provencal herbs are put into the dough, sunflower oil is poured.

Knead the dough, form a bun. The presence of vegetable oil will prevent the dough from sticking insidiously to your hands.

To prepare good dough, it must be covered with a towel and kept for 60 minutes. At this time, the skewers are soaked by immersing them completely in water.

Raw sausages are placed on wooden skewers.

Cooked yeast dough roll out, cut into strips. Each sausage is wrapped in a spiral dough. They hide the tips especially carefully, pressing the dough to the skewers.

The workpiece is laid out on a baking sheet of the oven, covered with cooking paper.

A raw egg is mixed with 1 tablespoon of milk. The resulting glaze is smeared with the dough, the surface finished baked goods will be glossy and shiny.

Sprinkle generously with flax or black sesame seeds (to taste). The oven is heated to 190 degrees. Bake for 40 minutes.

Hot sausages from yeast dough are laid out on a plate, served to the table. You can offer guests a cooled dish, they will be very tasty the next day.

Everyone loves sausages. And even more sausages in dough, because this is a great way to have a quick bite. They can be taken to work, given to children in school. Many sausages in the dough are returned to student time, it is such a pleasure to eat a fragrant hot sausage on the go. Everyone will agree that homemade sausages are much tastier than purchased ones. Therefore, today I make sausages in yeast dough in the oven. It's not as difficult as you might think. The main thing is to choose quality sausages. You can make the dough yourself, and if you have no time, you can buy, and not only yeast, but puff. It is better to eat hot sausages in the dough. Ketchup or mustard would be a great addition to them.

Ingredients:

dough:

• water or milk - 200 ml
• dry yeast - 2 tsp
• sugar - 2 tsp
• salt - 1.5 tsp. (no slide)
• flour - 3 ordinary glasses
• sunflower or butter - 2 tbsp. l.

filling:

• sausages - 10 - 12 pieces
• egg for lubrication

Sausages in yeast dough cooking recipe:

We will prepare the yeast dough in the same way as for.

Dissolve yeast and sugar in warm water or milk and leave for 7-10 minutes. Add salt, flour, sunflower or butter. Knead a soft, elastic dough. Cover the bowl with the dough and leave to rise for 1 hour in a warm place.

I cooked the dough in a bread maker in the "pizza" mode. After the signal, the dough was left to come up in a bucket.

Knead the matched dough again and divide into 10 - 12 parts. Roll each part into a strip and press down on the strip with your fingers.

You can roll the dough into a thin cake and cut into long strips with a knife.

Wrap the sausage in a strip of dough in a spiral.

Ready sausages in yeast dough Place on a greased baking sheet, brush with whipped yolk and let sit for 15 to 20 minutes.

Sausages in dough cooked in the oven is a dish that can be a real salvation for novice cooks. The thing is that it is very easy to prepare such pastries, and thanks to the dough, it turns out to be very satisfying. If you have very little practice in the culinary business, then this recipe will definitely suit you, since it rightfully claims to be the simplest one.

Such preparation of sausages has been practiced for a very long time. Even in Soviet culinary magazines, one could find similar cooking recipes, and what is noteworthy is not one or two methods, but many different cooking options for this homemade baked goods... There are many ways to approach the preparation of today's dish. The first point concerns the test. You can make it yourself, or you can buy ready-made frozen dough at the store. Personally, I always prefer to use the first option, but if you are running out of time, then feel free to go to the store.

As for the second point, this is directly baking or roasting. As you can see, you can also go in two ways. The first option, a more classic one, involves baking sausages in the oven, as I did today, or the second option is to fry them in a pan. I highly recommend using the oven or oven anyway, as the sausages are much tastier.

If you are not alien to the desire to experiment, then in addition to the sausage, you can also wrap it in dough following products: cheese, vegetables or grease pre-sausage with sauce. Such a dish will be an excellent alternative to boring sandwiches, and if you have school-age children, then giving your child sausages in the dough with you to school will also be an excellent option.

Ingredients:

• 12 small sausages
• 1 tsp dry yeast
• 150 ml warm water
• 1 tsp Sahara
• 1 pinch of salt
• 2 cups of flour
• 1 tbsp sunflower oil
• 1 yolk

Cooking a dish step by step with a photo:

Bon Appetit!

Sausages in dough with their taste are always able to please true lovers of hearty food. This dish differs not only relatively in a simple way cooking, but also budget. All the products necessary for the recipe cost mere pennies, so a family with any monthly budget will be able to enjoy such baked goods almost every other day. If you had any fears about making yeast dough, then my detailed guides with step by step photos, will allow you to easily throw them away and conquer the next peak in your culinary biography. Finally, as always, I want to give some tips to make your sausages in the dough tasty the first time:

• Take the time and make your own sausage yeast dough. The taste of truly homemade pastries is significantly different from the one that you will cook on the basis of a store counterpart;
• The dough can be cooked not only in water, as I did today. Next time, for a change, try replacing the water with milk, kefir, or yogurt;
• When wrapping the dough around the sausage, do not stretch it too much. Otherwise, it will burst at the moment when it is baked in the oven;
• Before sending to the oven, be sure to grease the sausages with whipped yolk on top. Not only will benefit from this appearance, but also taste qualities dishes;