Sausages in Yeast Dough

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Ingredients

• 11 g instant yeast
• 2 tbsp sugar
• 250 ml warm milk
• 500-550 g flour (sifted)
• 1 tsp salt
• 1 egg (beaten)
• 50 g softened butter
• 8 sausages (wieners or frankfurters)
• 1 egg (beaten, for glaze)

Cookware

• small bowl
• large bowl
• baking sheet
• oven

Steps

Classic sausages wrapped in soft, pillowy yeast dough

1. In a small bowl, dissolve instant yeast and sugar in warm milk. Let stand for 5 minutes until foamy.

2. In a large bowl, combine flour with salt. Add the yeast mixture, egg, and softened butter. Mix and knead into a smooth, elastic dough for 7-10 minutes. The dough should be soft but not sticky.

3. Cover with a towel and let rise in a warm place until doubled in size, about 1-1.5 hours.

While the dough rises, prepare the sausages. You can use any type

4. Punch down the dough and divide into 8 equal pieces. Roll each piece into a long thin strip on a lightly floured surface. Wind the dough strip around sausages in a spiral, pinching the ends to seal.

5. Place seam-side down on a baking sheet lined with parchment. Cover and let rise for 10 minutes.

6. Brush with egg and bake in a preheated oven at 180°C for 25 minutes until golden brown.

7. Serve warm with mustard or ketchup.