Sausages in yeast dough are an indispensable snack for school, office, for a walk. Cooking is very simple!

The yeast dough is thin, but very soft.

• Sausages 17 pcs.
• Milk 250 ml
• Dry yeast 11 g
• Sugar 1 tbsp. l.
• Salt ½ tsp.
• Chicken egg 1 pc.
• Wheat flour 600 g
• Butter 50 g

First, knead the yeast dough. Pour dry yeast into a bowl, add a spoonful of sugar and fill it with warm milk, take about 100 milliliters of milk, mix. Leave in a warm place to disperse the yeast.

Meanwhile, break the egg into another bowl, add sugar, salt, softened butter and the remaining warm milk. By this time, the yeast has already dispersed, we also pour it into a bowl, beat it down with a whisk.

Gradually add the sifted flour and knead the tough dough. The dough will be fluffy, airy and not sticky to your hands. I do not put such a dough to rise, I immediately begin to cook from it.

Divide the dough into equal parts and form circles from them.

I roll each circle into a long thin strip, and wrap a sausage in it.

The baking sheet must be covered parchment paper, and put sausages wrapped in dough on it. Leave the sausages in the dough on a baking sheet for 15 minutes to rise the dough. Then we grease the surface with a beaten egg, this is done so that the sausages acquire a beautiful golden crust.

We bake buns in an oven preheated to 180 degrees, for about 25 minutes.

Ready-made sausages in the dough can be greased with butter before serving, it turns out tastier.

Recipe 2: sausage in yeast dough in the oven

Today I propose a recipe for sausages in yeast dough - simple, tasty and satisfying homemade baked goods... I cannot but agree that this is a rather high-calorie dish, but we do not often eat such food.

• wheat flour - 500 gr
• milk - 250 ml
• chicken eggs - 1 pc
• egg yolk - 1 pc
• butter - 50 gr
• sugar - 1 tablespoon
• salt - 1 tsp
• pressed yeast - 15 gr
• sausages - 15 pcs

First, let's prepare the dough. To do this, dissolve sugar and yeast in 100 ml of warm milk (we will leave a couple of tablespoons of the total amount for lubricating sausages in the dough). You can take dry yeast - 5 grams.

Leave it for 15-20 minutes for a frothy cap to appear - it means the yeast is good and ready to go.

Knead the dough for about 10-15 minutes. It turns out to be soft, but does not stick to your hands. Leave the dough warm under a towel for 2 hours. An hour later, gently knead it and return to warmth.

In 2 hours the dough will grow very well - 3-4 times exactly.

Cut into long thin strips - about 40-45 centimeters long and 2-3 centimeters wide.

We put the prepared sausages on a baking sheet (cover with parchment or food foil) and let them distance for half an hour. During this time, we will warm up the oven. Before planting in the oven, grease each workpiece with a mixture of 1 yolk and milk (we left it at the very beginning).

We bake sausages in dough at 180 degrees for about half an hour. (Times may vary depending on your oven.)

The coat of sausages is very thin and soft, does not dry for a long time. Bon appetit, dear friends.

Recipe 3: sausages in a yeast dough shell

• Wheat flour / Flour - 500 g
• Milk - 250 g
• Yeast (Can be used as I do - 12 g dry yeast or 30 g fresh) - 12 g
• Chicken egg (one egg in the dough, the second for greasing buns) - 2 pcs
• Sugar - 3 tbsp. l.
• Sunflower oil - 6 tbsp. l.
• Salt - 1 pinch

• Sausage (Better to take smoked) - 10 pcs

Drive an egg into warm milk, beat a little with a fork.

Add yeast, stir. Add sugar, salt, oil, mix until smooth.

Gradually add flour and knead the dough, it should turn out to be elastic, soft. Rest for 1 hour in a warm place. The dough should double in size.

Divide the dough into parts (by the number of sausages, I have 10) and wrap the sausages in the dough. You can wrap them up as you like, here are a few options.

Or just wrap the dough around a sausage.

We line the baking sheet with parchment paper, grease with oil, lay out the sausages and grease them with yolk.

We put to bake at 180 degrees for 20-25 minutes. As soon as there is a golden crust, you can take it out. Eat hot. Bon Appetit.

Recipe 4: sausages in dough, yeast (with photo)

• Milk - 100 ml
• Salt - 1 tsp
• Sugar - 1 tsp
• Dry yeast - 1 tsp
• Sunflower oil - 1 tablespoon
• Wheat flour - 150 g
• Sausages - 6 pcs.
• Chicken yolk - 1 pc.

Start by cooking yeast dough... Heat the milk just a little. Add sugar and dry yeast. Stir, cover with a towel and leave in a warm place for 7-10 minutes to activate the yeast. A fluffy head of yeast should form.

Add sunflower oil, salt and add sifted wheat flour in small portions.

Knead soft dough that does not stick to your hands. Cover and keep warm for 30 minutes.

Pound the rested dough on a dusty board. Roll into a rectangular bed. Cut into 6 strips.

Wrap the sausages in pre-cut strips.

Place on a baking sheet with parchment. Cover and leave for 15-20 minutes. Then brush with whipped yolk. If you wish, you can decorate with dough figurines. Bake at 180 degrees for 40-50 minutes.

The sausages in the dough are ready.

Bon Appetit!

Recipe 5, simple: sausages in puff yeast dough

• puff yeast dough 400 g.
• sausages 8-10 pcs.
• egg 1 pc.
• sesame seeds 1 tsp

You should immediately prepare the sausages, peel the film.

Then you need to roll out the dough, cut the rolled out layer into thin sticks.

Now take a sausage each and wrap them in strips of puff pastry.

Place a silicone mat on a baking sheet and place the prepared items on top.

Now sprinkle the sausages, use sesame seeds. Then, without fail, you must turn on, heat the oven to 200 degrees and put the blanks for 30 minutes, let them bake. That's all, sausages in puff pastry in the oven will soon disperse with a bang, as your household will not be able to resist this tasty and aromatic delicacy!

Recipe 6: how to cook sausages in ready-made yeast dough

• 0.5 kg of puff or puff yeast dough;
• 8 sausages.

If you have ready dough, defrost it at room temperature. In the meantime, the sausages can be boiled a little - or you can not boil them, because in the oven they will undergo sufficient heat treatment.

After sprinkling the table with flour or spreading cling film / silicone mat / just cellophane in which the dough was wrapped, unfold puff pastry and cut into strips about 1.5-2 cm wide, 15-20 cm long.

We wrap each sausage in a spiral with such a strip of dough, slightly overlapping.

We lay out the sausages in the dough on a baking sheet covered with oiled parchment or simply greased vegetable oil, and put in the oven, preheated to 200 C.

Bake until the dough is stratified, dry, golden brown. If the top is very reddish, and the middle is still damp, turn down the temperature, if the sausages remain pale for a long time, turn up the fire. Be careful not to dry out the dough (when I bake yeast buns, a frying pan with water, placed on the bottom of the oven, helps a lot from overdrying, I have not tried to bake a puff in this way).

Each oven empirically selects its own baking mode. In ovens with bottom heating, it can turn out that the bottom of the sausages in the dough is already ruddy, and the top is pale. Then you can go to the trick - just turn them over.

Sausages in ring dough

Sausages in ring dough

Simple sausages in dough can be used to bake beautiful and interesting food, which is not only tasty to eat, but also wants to be considered.

And the method of preparing such sausages in circles is useful for the development of fine motor skills of the hands in children (and improvement of speech) and for the development of spatial thinking. Therefore, I advise you to cook them with your children.

The dough can be taken with purchased yeast or made homemade dough anyway simple recipe(I give the option below, I often use it).

Composition

For the test

• 1 bag of dry yeast (11 grams);
• 2 tablespoons of sugar;
• 1 pinch of salt;
• 1 egg;
• 250 ml of warm milk;
• 6 tablespoons of vegetable oil;
• ~ 500 g flour.

And sausages - about 12 pieces.

To decorate the buns - a little ketchup and grated cheese.

How to cook sausages in dough in circles

• Prepare yeast dough as usual. If you forgot - see the technology in the Crocodile pie.
• Divide the dough into pieces. Roll out with your hands to the size of the sausages. Close it with dough and pinch the edges. One side. The sausage will be in the middle.

Cut the sausage wrapped in dough, but not completely, so that there is a common base (from the bottom of the dough). And we lay out the circles right and left, in turn.

• Cut (not completely) the dough along with the sausage. And spread out the cut wheels - left - right. turning the cut ring up.

Expanded sausage in dough

Here's how it looks like a sausage cut into circles in a dough

• You can immediately grease with an egg and bake. Or you can drip ketchup and sprinkle with herbs and cheese. I did it without greenery.

Future booths for sausage circles can be poured with ketchup and sprinkled with cheese!

And we bake - about 25-35 minutes at 180-200 degrees C. That's it!

Bon Appetit!

Ready-made sausages in yeast dough! Tasty and original!

But how beautifully Natalya Blinova baked sausages in dough with rings according to this recipe! Well done!

About the history of the idea

The popular fast food dish has German roots. According to the sources, the dough was supposed to hide the eating of light food during Lent. The first sausages Würstchen im Schlafrock, im Teigmantel ("sausage in a robe", "in a coat") were completely hidden in wheat or rye dough and then in a puff. First, in the dough, they baked natural intestines, stuffed with fresh pork and breaded in breadcrumbs, later Frankfoot sausages, and then boiled everything in a row. sausages... In parallel, a similar product appeared in France with its tradition of filled croissants.

Later, during the Napoleonic Wars, the British picked up and complicated the gastronomic idea: they began to wrap pork sausages in bacon, and only then in dough - this is how Pigs in a blanket appeared - traditional accompaniment to roast turkey at Christmas dinner. When it came to the American continent, local, in particular, Mexican traditions intervened and the culinary hit, Corn Dog, was born. American cuisine, which has always gravitated towards practical fast food, has presented world cuisine with its "hot dogs" - hot dogs, where the dough was unceremoniously replaced by a fluffy bun.

How are sausages prepared in dough?

The rolled dough is cut into rectangular slices, into which the sausages are then wrapped. Depending on the variant, the “robe” made of dough completely or partially covers the sausage, simply or creatively “wraps” it. Sometimes the dough is pre-greased with mustard, ketchup or horseradish and sprinkled with cheese. Traditionally, this is a puff ("croissant", that is, yeast) dough, often ordinary yeast dough, although shortbread was previously more popular. However, today sausages are cooked in almost any dough, they are wrapped in tortilla (the Mexican version of "hot dogs"), in pancakes, and occasionally in a thick breading.

"Useful" question

The most sensitive question - is the sausage useful in the dough? Alas, the appetizer is not a recipe healthy eating... However, not everything is so bad. Cooked at home, with decent ingredients and in their own kitchen, "hot dogs" are not much more harmful than a slice of meat pie or a sausage sandwich. The key is, of course, proven quality and our own work. In this case, the sausages in the dough may well become, if not a masterpiece of home cooking, then definitely convenient and delicious food, which is great to take with you on the road, to give to school to your child, or simply to serve as a favorite breakfast to the household.

Sausage in yeast dough in the oven

The most common, most banal sausage in the most banal, most common yeast dough. Nothing fancy, but somehow it's incredibly delicious!

Ingredients:

• 250 g of milk;
• 500 g flour;
• 1 egg;
• 50 g butter;
• 11 g dry yeast;
• 1 tbsp. l. Sahara;
• 1 tsp salt;
• 12 sausages;
• 1 yolk + 2 tbsp. l. milk to grease the dough.

Mix yeast with warm milk and sugar, leave until activated. As soon as a light foam appears on the surface of the liquid, add melted butter, egg, salt. Pouring flour, knead the soft, non-sticky dough, round and put in a greased bowl, tighten cling film, put away in a warm place.

After the dough has doubled in volume, knead it, lay it out on the work surface, roll it into a rectangular layer. Cut into long strips about 1.5 cm wide. Wrap each sausage in a spiral with dough. Put on a baking sheet, leave under a towel for proofing for 15-20 minutes in a warm place.

Before putting the baking sheet in the oven, grease the dough with yolk mixed with milk. We bake at 180 degrees for about 20 minutes. We serve, of course, hot! True, it is better to let the sausages cool for at least 10 minutes.

Advice: if desired, you can add a little to the sausages fried mushrooms, it is piquant and aromatic.

Kiev perepichka in yeast dough

Perepichka is a "visiting card" of the capital of Ukraine, beloved by both indigenous people and tourists for its extraordinary juiciness. Maybe it's the incredible Kiev air, maybe the secret is in especially tasty sausages - anyway, we recommend that you try to cook this dish at home on your own, and you will understand why there are always long queues at an inconspicuous window in the city center.

Ingredients:

• 300 ml of water;
• 1/2 tsp salt;
• 1 tbsp. l. Sahara;
• 40 g of "live" yeast or 15 g dry;
• 4 cups flour;
• 10-12 sausages;
• vegetable oil for frying.

Mix the yeast with sugar, pour in warm water, leave until foam appears, then add salt and, adding flour, knead a loose, pleasant dough. Round, leave in a warm place under a towel until doubled.

Knead the dough that has come up, divide into 10-12 parts. We stretch each piece in our hands into a rectangle, in the middle of which we lay out a sausage, pinch the edges of the dough.

Fry sausages in dough in a large number preheated vegetable oil until golden brown, turning over in the process so that the dough is fried evenly on all sides. We spread on napkins, and then serve immediately.

Advice: if you have time, let the dough come up twice - this will not only improve the taste of the finished product, but also allow it to stay fresh and tasty for longer.

Sausages in potato dough

Potato dough is delicious! Thanks to the essential vegetable component, the "shell" of sausages is incredibly soft, juicy and tasty. This is the dish that, after standing, remains impeccable.

Ingredients:

• 500 g mashed potatoes;
• 1 egg;
• 6-7 st. l. flour;
• 8-10 sausages;
• salt to taste;
• vegetable oil for frying.

Cooled down mashed potatoes salt, combine with egg, mix with flour. Divide into 8-10 equal balls, each of which is rolled into a rectangle with our fingers. Put a peeled sausage in the center of each, fasten the edges of the dough. Fry in a well-heated frying pan until golden brown, spread on disposable towels.

Advice: potato dough very sympathetic to dill - try adding a bunch of finely chopped greens, you will not regret it!

Sausages in curd dough

Curd dough is great in itself. It is very, very dignified - wet, not heavy, not at all dry and not harsh. A separate bonus - it does not stale for a long time, products made from it remain quite fresh for several days. If, of course, there is something to stay.

Ingredients:

• 8-10 sausages;
• 200 g of cottage cheese;
• 1 egg;
• 50 g sour cream;
• 2/3 tsp soda;
• 2/3 tsp salt;
• 5-7 st. l. flour;
• vegetable oil for frying.

Grind the cottage cheese through a sieve, mix with an egg and sour cream, add salt and soda, gradually introduce flour. We knead a non-steep, soft, but not sticky dough, trying to get by with a minimum of flour: the more you add, the harder the dough will turn out.

We round the finished mass, wrap it in a bag and put it in the refrigerator for 2 hours, then roll it into a rectangular layer 3-4 mm thick and cut into long strips about 1.5 cm wide.Wrap each sausage in a spiral with strips of dough.

Fry the sausages in the dough in a well-heated frying pan over medium heat, turning over so that there is an even golden crust on all sides.

Advice: curd dough certainly tastes better than fried in a pan, however, if for some reason you want to do with the oven, rest assured that the recipe will work for this cooking method too.

Sausage in kefir dough

One of the easiest and fastest ways to make a sausage in dough is to knead the dough with kefir. No long proofs and rises: mixed, wrapped, fried. Simply and easily.

Ingredients:

• 1 glass of kefir;
• 2 cups of flour;
• 1/2 tsp soda;
• 1/2 tsp salt;
• 8-10 sausages;
• vegetable oil for frying.

Mix flour with salt and soda, pour in kefir and knead soft, but not sticky dough. We round it off, leave it for 10 minutes under a plastic bag, then divide it into 8-10 equal parts, each of which is rolled into a rectangle. Put a sausage in the center of each, wrap it in a roll. Fry in a well-heated skillet on four sides until golden brown. Serve hot.

Advice: to make sausages in kefir dough taste even more delicious, try making a small cut along each sausage and putting a small long piece of cheese inside.

Puff pastry sausage

The age of speed - no one has time to do anything, everyone is running and, apparently, wants not to have time even more. You have to somehow get out - for example, cook sausages in a purchased factory dough. Puff. Probably not the most "kosher" option, but still tasty and in a time-saving format.

Ingredients:

• 1 pack of puff yeast-free dough(450 g);
• about 10 sausages;
• 1 egg.

Defrost the dough, cut into strips about 1 cm wide. Put the peeled sausages one by one on the edge of the strip and roll them up, wrapping each one with dough. When one strip ends, just apply the next one. Place the sausages in the dough on a prepared baking sheet (oiled or lined with baking paper). Lubricate with a beaten egg, sprinkle with coarse sea salt or sesame seeds if desired.

We bake sausages in dough at 200 degrees for about 20 minutes.

Advice: try to cook the same, but in a pan - the result is different, but no less tasty. And faster.

Sausage in pita bread, fried in a pan

Lavash is the same dough, only thin and ready. Isn't that lovely? Almost nothing needs to be done, but in the end - delicious breakfast ready. Well, or lunch and dinner, depending on your preference.

Ingredients:

• 2 sheets of pita bread;
• 8 sausages;
• 2 tbsp. l. ketchup or any tomato sauce;
• 2 tsp hot mustard;
• 100 g of Korean carrots;
• 100 g of hard cheese;
• vegetable oil for frying.

We cut each sheet of pita bread into four parts. Mix the ketchup and mustard, grease the lavash sheets with the resulting sauce on one side. Place the peeled sausage along one edge of each piece. We put some carrots next to it. We rub the cheese, sprinkle it with lavash evenly. We roll up into tight rolls, fry them in a well-heated frying pan in vegetable oil until golden brown. Serve hot.

Advice: make a sauce of sour cream and garlic or any tomato dip - in a company with such a miracle, sausages in pita bread will be even tastier.

Sausage in batter

You've probably heard about corn dog - the closest relative of "our" sausage in the dough, which lives in the United States and some neighboring countries. And we thought that it is possible to cook in this way not only the proposed corn dough, but also the more familiar to us dough for wheat flour? The shell is different, but the essence is the same: a delicious juicy sausage is accompanied by batter. It's worth a try!

Ingredients:

• 10-15 small sausages ("baby");
• 3 tbsp. l. flour;
• 1/4 cup milk
• 2 eggs;
• salt to taste;
• vegetable oil for deep fat.

Mix eggs with salt and milk, add flour - the dough should be the consistency of sour cream. For convenience, we string the sausages on wooden sticks for making barbecue, put them in batter, and then immediately put them in well-heated vegetable oil. Fry, turning, literally a minute - until golden brown. Ready-made sausages in batter are laid out on disposable towels, and then served.

Advice: sausages in batter can be prepared without wooden sticks. Use two forks: prick the sausage on one, dip it into the dough, and then use the second to "remove" the sausage from the fork directly into the boiling oil.

Sausage muffins

Very simple and quick way cook sausages in dough - present them in the form of muffins. Of course, this is a slightly different calico, but almost as tasty and at the same time much simpler.

Ingredients:

• 200 g of kefir or sour milk;
• 250 g flour;
• 100 g of hard cheese;
• 3 sausages;
• 2 eggs;
• 1 tsp soda;
• 1/2 tsp salt;
• a small bunch of greens.

Cooking the dry part - mix salt, soda and flour. Pour a pinch of pepper there, if desired.

Mix the grated separately hard cheese, kefir, eggs, finely chopped greens.

In three or four movements, we combine the liquid part with the wet part, add the sausages cut into circles. Put the resulting dough into muffin baking tins, filling them by 2/3. We bake at 180 degrees for 30 minutes.

Advice: if desired, add some finely chopped broccoli to the muffin dough, green pea, sweet corn.

How to wrap a sausage in dough

The classic way to wrap sausages in dough is to cut the dough into strips, wrap it in a spiral pattern and overlap a little, forming a "shirt".

The dough can be cut into rectangles, put a sausage in the center of each and pinch like a pie.

Sausages shaped like flowers look beautiful. To do this, the sausage is wrapped in dough according to the previous principle - like a pie, then cuts are made along one side with the same pitch of about 0.5 cm. The cuts are deep, but such that will not allow the sausage and dough to fall apart. After that, the "pie" is rolled into a circle with cuts outward - the pieces of sausages open up, forming "flower petals".

A pie made of sausages and dough, collected by a "checkerboard", looks beautiful. Of course, you have to tinker, but the result is worth it. For this, the finished dough is cut into long strips of the same width. These same strips are laid out on the working surface, a long sausage is laid across - so that some of the strips remain under the sausage, and some (after one) - above the sausage. The next sausage is laid out so that the stripes change their position: the lower ones are above the sausage, and those that were above it lie under. This is how the whole cake is collected. Nice and effective.

A simple but cute way to wrap a sausage in dough is to make a "braid" out of it. Put the sausage in the center of the rolled flatbread, cut the sides of the dough into strips at an angle of 45 degrees to the sausage, then alternately fold them on top of each other, forming a regular "braid" with the sausage inside.

However, there are much more ways to wrap a sausage in dough not only beautifully, but also witty:

5 ways to make sausage dough even tastier

1. Experiment with the main ingredient - you can always find something even better than what you are already buying. Try smoked hunting sausages, buy sausages with cheese inside, experiment with thick sausages and thin Viennese sausages. There are a lot of options, it will not be boring!
2. It's great when, along with the sausage, some other ingredients are wrapped in the dough. Cheese is always appropriate. Greens look advantageous. Ketchup and tomato sauces add a piquant touch. Do not be afraid to try new and non-standard - this is the only way you will find "your" recipe, which, quite possibly, will even become a family one. If you first wrap a sausage in a strip of bacon, it will turn out not only tasty, but deliciously delicious. By adding thin slices of pear or apple, you get almost haute cuisine... Having "made friends" sausages with sticks of pumpkin or carrots, you can say that you have vegetables for your table.
3. The classic sausage in the dough is not sprinkled or flavored with anything, however, who prevents you from sprinkling the dough with poppy seeds, sesame seeds or any other seeds before putting the baking sheet in the oven? A trifle that very, very ennobles the taste of baked goods.
4. Despite your special love for this dish, do not seek to cook it for future use: after all, the sausage in the dough is wonderful fresh, just cooked. Alas, after lying down, standing, she loses part of her taste... As a last resort and with a special love for mass cooking, we recommend freezing what you definitely will not eat right away - in this option, you can always quickly defrost homemade semi-finished products and cook delicious and fresh sausages in dough.
5. Sausage in dough is a self-sufficient dish, but if served with a salad of fresh vegetables and herbs, will be many times tastier and even - oh, blasphemy in the context of fast food! - more useful.

Sausages in dough are not the healthiest food, but it is definitely one of the most popular snacks, the harm of which can be minimized with a competent approach. Live with pleasure and eat delicious!

Butter dough in accordance with GOST is sponge dough long fermentation. It turns out tender and airy, it is usually intended for pies, but I recommend trying sausages with it - the result is amazing! There is absolutely no yeast in the dough; on the second or third day, the pastries are as soft and aromatic as fresh from the oven. And this is convenient, you can immediately afford a large portion of sausages in the dough for several days.

The only drawback of the recipe is time. It took me 6 hours of total cooking time. But keep in mind that a clean, active cooking time is only 1 hour. The dough stands for 5 hours and slowly comes up, does not require your attention. I highly recommend taking this master class - your farm will have a recipe for one of best views muffins and classic sausages in oven dough (made from yeast dough).

Yield: 16 sausages

Ingredients

• 640 g wheat flour, premium grade
• 46 g sugar (50 g)
• 2 eggs (70 g of a mixture of yolk and protein)
• 69 g margarine (70 g vegetable oil)
• 8 g salt (1 tsp)
• 23 g fresh yeast
• 170 g of water (I have plus another 100 g. Total 270 g of water)
• vegetable oil

Cooking yeast dough for sausages

For dough in a container, mix 170 ml of warm (about 35 degrees) water and yeast. Pour 240 g of flour and mix everything well, cover with cling film, perforating it in several places to leave access for oxygen. We put the container in a warm place without drafts. After 2-2.5 hours, the dough will rise, increasing by 2 times.

Break 2 eggs into a cup, shake with a fork, so that the yolk and white are combined into homogeneous mass... From this mixture, called melange, we need 70 g.

Pour the remaining 400 g of flour into the bowl for kneading the dough and pour in 70 g of melange. Part of the egg mixture that remains will not disappear - we will grease the buns with it. Then add salt, sugar, vegetable oil or softened margarine, ready-made dough and another 100 ml of water, without which the dough will be too steep. Knead with your hands or with a hook attachment (mixer).

Spicy yeast butter dough turns out smooth and uniform. We put it in a deep container, cover it with a film and put it in a warm place without drafts for another 2-2.5 hours.

After 1.5 hours (by this time the dough has already risen well), knead it so that air comes out of it, cover it again and leave it for another 1 hour. During this time, the sausage dough will rise completely, and you can really start working with it.

How to cook sausages in the oven batter

We clean the sausages from the cellophane casing. Lubricate hands, dough and the surface on which we will work with vegetable oil. We take out the dough and roll the sausage out of it, and then cut it into 16 equal parts.

Roll out a 30-centimeter sausage (about 30 centimeters long) from each part. We wrap each sausage in a spiral with it completely - we prepare "closed" sausages.

We work with a silicone mat or baking sheet, which we grease with oil in advance. We lay out the sausages, leaving a distance of at least 3 centimeters between them. I got incomplete 2 baking sheets.

Cover the sausages in the dough with a damp towel so that the dough does not wind up, and set it to rise for another 20 minutes. During this time, heat the oven to 220 degrees.

V egg mixture add a couple of tablespoons of water and grease the sausages on all sides for a glossy crust. We bake sausages in yeast dough in the oven for 25-30 minutes. They should be beautifully browned, which means they are ready.

An important point: the finished sausages must be cooled a little, and then they must be transferred from the baking sheet / silicone to the wire rack, where they must be allowed to cool completely. Then the bottom will not get wet and will remain appetizing and crispy.

Sponge dough according to GOST is a sponge dough of long fermentation. It turns out tender and airy, it is usually intended for pies, but I recommend trying sausages with it - the result is amazing! There is absolutely no yeast in the dough; on the second or third day, the pastries are as soft and aromatic as fresh from the oven. And this is convenient, you can immediately afford a large portion of sausages in the dough for several days.

The only drawback of the recipe is time. It took me 6 hours of total cooking time. But keep in mind that a clean, active cooking time is only 1 hour. The dough stands for 5 hours and slowly comes up, does not require your attention. I highly recommend taking this master class - your farm will have a recipe for one of the best types of muffins and classic sausages in oven dough (made from yeast dough).

Yield: 16 sausages

Ingredients

• 640 g wheat flour, premium grade
• 46 g sugar (50 g)
• 2 eggs (70 g of a mixture of yolk and protein)
• 69 g margarine (70 g vegetable oil)
• 8 g salt (1 tsp)
• 23 g fresh yeast
• 170 g of water (I have plus another 100 g. Total 270 g of water)
• vegetable oil

Cooking yeast dough for sausages

For dough in a container, mix 170 ml of warm (about 35 degrees) water and yeast. Pour 240 g of flour and mix everything well, cover with cling film, perforating it in several places to leave access for oxygen. We put the container in a warm place without drafts. After 2-2.5 hours, the dough will rise, increasing by 2 times.

Break 2 eggs into a cup, shake with a fork so that the yolk and white are combined into a homogeneous mass. From this mixture, called melange, we need 70 g.

Pour the remaining 400 g of flour into the bowl for kneading the dough and pour in 70 g of melange. Part of the egg mixture that remains will not disappear - we will grease the buns with it. Then add salt, sugar, vegetable oil or softened margarine, ready-made dough and another 100 ml of water, without which the dough will be too steep. Knead with your hands or with a hook attachment (mixer).

Sponge yeast dough turns out smooth and homogeneous. We put it in a deep container, cover it with a film and put it in a warm place without drafts for another 2-2.5 hours.

After 1.5 hours (by this time the dough has already risen well), knead it so that air comes out of it, cover it again and leave it for another 1 hour. During this time, the sausage dough will rise completely, and you can really start working with it.

How to cook sausages in the oven batter

We clean the sausages from the cellophane casing. Lubricate hands, dough and the surface on which we will work with vegetable oil. We take out the dough and roll the sausage out of it, and then cut it into 16 equal parts.

Roll out a 30-centimeter sausage (about 30 centimeters long) from each part. We wrap each sausage in a spiral with it completely - we prepare "closed" sausages.

We work with a silicone mat or baking sheet, which we grease with oil in advance. We lay out the sausages, leaving a distance of at least 3 centimeters between them. I got incomplete 2 baking sheets.

Cover the sausages in the dough with a damp towel so that the dough does not wind up, and set it to rise for another 20 minutes. During this time, heat the oven to 220 degrees.

Add a couple of tablespoons of water to the egg mixture and grease the sausages on all sides for a glossy crust. We bake sausages in yeast dough in the oven for 25-30 minutes. They should be beautifully browned, which means they are ready.

An important point: the finished sausages must be cooled a little, and then they must be transferred from the baking sheet / silicone to the wire rack, where they must be allowed to cool completely. Then the bottom will not get wet and will remain appetizing and crispy.