Sausages in leavened dough are a simple, satisfying and delicious homemade baked option. This rather high-calorie dish is perfect for a quick snack, but, of course, it is better to prepare it at home. The dough for wrapping sausages can be prepared both with dry yeast and with live ones.
Sausages in yeast dough: a classic recipe
You will need:
- sausages - 17 pcs.;
- wheat flour - 600 g;
- dry yeast - 11 g;
- milk - 250 ml;
- sugar - 1 tbsp. l.;
- salt - 1/2 tsp;
- chicken eggs - 1 pc.;
- butter - 50 g.
Cooking process in stages
First, knead the yeast dough. Pour dry yeast into a cup, add a spoonful of sugar and cover with warm milk. Take about 100 ml of milk, mix everything and leave in a warm place to disperse the yeast.
Break an egg into another cup, add softened butter, sugar, salt and the rest of the warm milk, mix everything. When the yeast is dispersed, pour it into a cup too, beat everything with a whisk.
Sift the flour and gradually add it to the mass, kneading the tight dough. The dough turns out to be fluffy, airy, which does not stick to your hands. Such a dough does not have to be put on the rise, you can immediately start cooking from it.
Just first prepare the sausages, peel them and cut them as you like, lengthwise or across into 2 or 4 pieces.
Divide the dough into equal portions and form into circles. Roll each circle into a long thin strip and wrap a sausage in it. The yeast dough is thin, but very soft.
Line a baking sheet with parchment paper or coat with a thin layer of butter and place the wrapped sausages on top of it. Leave them to stand on the baking sheet for 15 minutes to rise. Then grease the dough with a beaten egg on top, this is necessary so that the finished sausages acquire a beautiful golden brown crust.
Bake homemade buns with sausages in an oven preheated to 180 ° C, they will cook for about 25 minutes. Before serving, homemade cakes can be greased with butter if desired, it turns out tastier, but also more caloric.
Sausages in yeast dough baked in the oven
You will need:
- wheat flour - 500 g;
- pressed yeast - 15 g;
- milk - 250 ml;
- chicken egg - 1 pc.;
- egg yolk - 1 pc.;
- butter - 50 g;
- sugar - 1 tablespoon;
- salt - 1 tsp;
- sausages - 15 pcs.
Step by step cooking process
Prepare the dough first. To do this, slightly heat the milk, pour 100 ml into a cup and dissolve the sugar and yeast in it. Leave to stand for 15-20 minutes for a frothy head to appear, this means that the yeast is working and you can knead the pastry.
If you did not find compressed yeast, you can replace it with dry yeast in the amount of 5 grams. Pour another 2-3 tablespoons from the total amount of warm milk to grease the sausages in the dough just before baking.
Pour the rest of the milk into a large container, add 1 chicken egg, stir. Pour in milk with loose yeast. Next, in parts, stirring the mass each time, add the sifted wheat flour, add salt.
Knead the dough and gradually add softened butter into it. Knead the dough for about 10-15 minutes. It turns out to be soft, but not sticky to the hands. Leave the dough warm under a towel for 2 hours. After 1 hour, gently wrinkle it and put it back in the heat.
In 2 hours, the dough should rise approximately 3-4 times. During this time, peel and cut the sausages, if necessary. Divide the dough into several pieces and roll each piece into a thin layer.
Cut the layer into long thin strips 40-45 cm long and 2-3 cm wide. Wrap each sausage in a strip of dough, tuck the ends so that they do not open during baking.
Place all prepared sausages on a baking sheet covered with parchment or cling foil, and leave the dough alone for half an hour to distance. Preheat the oven during this time. Before placing the baking sheet in the oven, brush the dough on each sausage with a mixture of 1 yolk and milk, cast from the total at the very beginning.
Bake the sausages in the dough at 180 ° C for about 30 minutes. The coat of sausages turns out to be very thin and soft, does not dry out for a long time. It is desirable to eat the dish hot.
Sausages in dry yeast dough
You will need:
- wheat flour - 150 g;
- dry yeast - 1 tsp;
- milk - 100 ml;
- salt - 1 tsp;
- sugar - 1 tsp;
- vegetable oil - 1 tablespoon;
- sausages - 6 pcs.;
- egg yolk - 1 pc.
Make yeast dough. Heat the milk slightly, add sugar and dry yeast to it. Stir the mixture, cover with a towel and place in a warm place for 7-10 minutes to activate the yeast. A fluffy yeast cap should appear on top.
After that, add vegetable oil, salt to the mass and add sifted wheat flour in small portions, stirring thoroughly each time. Knead a soft dough with your hands. Close the container, wrap it up and put it in heat for half an hour.
Pound the dough that has come up on a floured board. Roll it into a rectangular layer and cut into 6 strips according to the number of prepared sausages. Wrap the peeled sausages in pre-cut strips.
Place the pieces on a greased or parchment-lined baking sheet. Cover with clean towels and let the dough rise again on the baking sheet for about 15-20 minutes.
Turn on the oven to heat up to 180 ° C. Brush the surface of the dough with whipped yolk; if desired, decorate with dough figurines. Bake the sausages in the dough for 40-50 minutes. Serve hot.
Sausages in ready-made puff yeast dough: a quick and easy recipe
You will need:
- 0.5 kg of puff yeast dough;
- 8 sausages.
Defrost the finished dough at room temperature. Sprinkle the table with flour and unfold the puff pastry dough, cut it into strips 1, 5-2 cm wide, 15-20 cm long. Wrap each sausage slightly overlapping in a spiral with a strip of dough.
Spread the sausages wrapped in dough on a baking sheet greased with vegetable oil and place in an oven preheated to 200 ° C. Bake until the dough is flaked, golden and dry. Put the prepared sausages in the dough on a dish and serve hot.
Sausages in yeast dough, fried in a pan at home
You will need:
- wheat flour - 4 glasses;
- dry yeast - 10 g;
- water - 450 ml;
- refined vegetable oil - 40 ml;
- sugar - 4 tbsp. l.;
- salt - 1 tsp;
- milk sausages - 1.5 kg.
Dissolve yeast in 200 ml of water with 1 tsp. Sahara. Leave them to come up, then add another 250 ml of water, salt, remaining sugar, sifted flour to them and knead the dough. You may need a little more flour. At the end of kneading, pour vegetable oil into the dough and knead the soft dough thoroughly with your hands.
Place it in a saucepan and leave to rise. When the dough has increased in volume by 2-3 times, wrinkle it and let it come up again. After the second rise, roll out the dough into a layer and cut into strips.
Prepare the sausages, cut them if necessary and wind the dough strips around them in a spiral, making a small overlap. Put the blanks on a sheet lightly sprinkled with flour. Sprinkle the sausages with water to keep the dough from drying out, and let them sit for 20 minutes. After that, put the sausages in a preheated pan and fry for 20-25 minutes in a little oil. Serve ready-made sausages on lettuce leaves with your favorite sauces.
