|chicken or beef sausages (you can mix minced meat) — 8 pcs|
|wheat flour of the highest grade (not pancake!) — 400 gr (sifting is mandatory)|
|dry yeast — 6 g (you can have 8 if the yeast is old or has been open for a long time)|
|milk — 250 ml|
|sugar — 60 g (you can have 40 if the sugar is beet)|
|salt — 2 gr (salt extra 1 gr!)|
|unrefined vegetable oil — 50 ml|
Main ingredient: sausages, preferably chicken or beef.
How to cook Sausages in dough
Ruddy, appetizing sausages in the dough can be prepared by a novice cook. The dough turns out to be airy, soft.
The first one is made sourdough. Pour warm milk into a bowl, add yeast, sugar, a little flour and leave to ferment for 15-30 minutes.
When the dough is ready, vegetable oil, flour are added to it, and the dough is kneaded. It should be kneaded until it stops sticking to your hands. To the touch, the dough is smooth, elastic, soft, not hard.
Leave the dough for 30 minutes to rise. After dividing the dough into 6-8 pieces, leave for another 15 minutes.
When the dough has come up, we take the ball, roll it out in our hands to the flagellum, roll it out with a rolling pin into a flat strip 3-4 mm thick (you do not need to make excessively thin dough, it will not keep its shape, holes are formed, so the dough should be 3 to 5 mm thick).
Twist the sausage in a spiral, tightly pressing the dough edges to each other (there should be no cracks).
When all the sausages are wrapped, they are covered with a towel and left to come up for 20-30 minutes at a temperature of at least 25 degrees. If the room is cold, put the sausages closer to the heater or battery (next to, not on top).
Before baking, the product must be lubricated with beaten egg white. You can also sprinkle with sesame seeds or any herbs.
The last stage is baking in the oven (about 20-25 minutes). The sausage in the dough is ready, you can serve it to the table with tea or even to the first course.