Sausages in Sweet Dough

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Sausages in dough may not be the healthiest snack, but they are so beloved that we couldn't overlook this recipe. If you're going to make sausages in dough, do it at home, using quality ingredients and following clear instructions. This way, the dough will turn out fluffy, soft, and slightly sweet, just as it should be for a rich pastry. By the way, sausages in dough are a German invention; there they are called sausages in a 'nightgown' or 'robe' and are usually wrapped in puff pastry. Following the Germans, the British picked up the idea, but they first wrap the sausages in bacon and call the dish 'pigs in blankets.'

Ingredients

Sausages - 12 pieces
Milk - 8 fl oz
Chicken Egg - 1 piece
Whole egg - 1 piece
Butter - 1.8 oz
Sugar - 1 tablespoon
Salt - a pinch
Wheat Flour - 17.6 oz
Dry yeast - 0.4 oz

Step by Step guide

Step 1

In 100 ml of warm milk, add 1 teaspoon of sugar and the yeast, and let it sit for 10 minutes. The yeast should activate, creating a frothy foam.

Step 2

Combine the egg with the remaining sugar and salt. Add the rest of the warm milk, yeast, and softened butter at room temperature, and mix well.

Step 3

Add the flour and knead the dough. Divide the dough into 12 pieces and roll them into balls.

Step 4

Roll each dough ball into a rope approximately twice the length of the sausage. Use a rolling pin to flatten the dough. Wrap each sausage in the dough in a spiral fashion.

Step 5

Place on parchment paper greased with vegetable oil. Mix the egg yolk with 1 teaspoon of water and brush it over the sausages. Let the sausages sit for about 15 minutes to allow the dough to rise slightly. Bake until golden brown at 356°F (approximately 25–30 minutes).