Sausages in dough

Name: Sausages in dough - Anaida N.
Ingredients: 500 g flour 200; 300 ml warm water 2 packets of yeast sesame 50 g butter one tablespoon salt one tablespoon sugar baking soda 400 ml water for boiling one egg 3 tablespoons milk 16 chicke

Pasta/Pizza - Sausages in dough by Anaida N. - Recipia

The first time I tried this recipe was on an ordinary day when I craved something savory, quick, and that would use up some leftover chicken sausages from the fridge. I had enough dough for more than I used, so I put some in the fridge. The process isn't complicated, but it requires some patience for the dough to rise and for boiling the rolls in baking soda water. Quick Info Total time: about 2 hours (includes rising and baking) Preparation time: 20 minutes Rising time: 50 minutes Baking time: 30 minutes Cooking time (boiling in water): 30-40 seconds/piece Servings: 16-18 pieces Difficulty: easy to medium, especially when rolling Recipe type: savory snack, picnic, party Ingredients 500 g white flour 50 g melted butter 200-300 ml warm water (added gradually, as needed by the dough) 2 packets of dry yeast 1 tablespoon salt 1 tablespoon sugar 16 chicken sausages 3-4 tablespoons baking soda (for boiling) 400 ml water (for boiling the rolls) 1 egg 3 tablespoons milk sesame (for sprinkling) 3 tablespoons flour (for rolling out the dough) Preparation method 1. Put the flour in a large bowl. Add the melted butter, salt, and sugar. 2. Dissolve the yeast in 3-4 tablespoons of warm water, mix well, and pour over the flour. 3. Mix everything with a whisk or by hand, then start adding the rest of the warm water gradually. Just enough to get an elastic dough that doesn't stick too much to your hands. 4. Knead the dough for about 10 minutes. There's no need to overdo it, just make it homogeneous and a bit elastic. 5. Cover the bowl with a towel and let it rise in a warm place for 50 minutes. 6. After it has risen, sprinkle 3 tablespoons of flour on the work surface. Take a piece of dough (enough to work comfortably) and roll it out into a thin sheet, enough to cut long strips. 7. Cut the dough into long strips, wide enough to wrap around a sausage. 8. Take each sausage and roll it with a strip of dough, making sure it is well wrapped without large gaps. 9. In a pot, bring 400 ml of water to a boil along with 3-4 tablespoons of baking soda. 10. When the water is boiling, add 3-4 rolls at a time. Let them boil for 30-40 seconds. Remove them with a slotted spoon and place them directly on a baking tray lined with parchment paper. 11. Crack an egg and mix it with 3 tablespoons of milk. Using a brush, glaze each roll on top. 12. Sprinkle sesame according to your preference. 13. Place the tray in the preheated oven (medium heat) and bake for about 30 minutes until the dough is golden and sounds hollow when tapped. Why I make this recipe often It helps when I need something quick for a warm snack, and the ingredients are basic. It's perfect for leftover sausages, the dough can be kept in the fridge and used later. They can be prepared in advance and reheated as needed. Tips and variations Tips If the dough seems too stiff or too sticky, adjust with flour or water as needed. When rolling the sausages, press lightly at the ends so the dough doesn't escape while boiling. It's important not to leave the rolls too long in the baking soda water, otherwise, the dough will become excessively soft. Substitutions Chicken sausages can be replaced with pork or beef ones. For sesame, you can use poppy seeds or nothing at all if you don't have any. Variations You can add a bit of sweet paprika over the sesame for a different look. The dough also works for mini rolls with cheese instead of sausages. Serving ideas They are good plain, but also with mustard, ketchup, or garlic yogurt. To go or for snacks during a movie. Frequently asked questions 1. Can I make the dough the night before? Yes, you can keep it in the fridge covered. It will rise a bit more, but it works just as well the next day. 2. Can I freeze the dough? Raw dough lasts a few weeks in the freezer, but after thawing, it is harder to roll out. It's better to keep it in the fridge for 1-2 days. 3. What happens if I don't boil the rolls in baking soda water? You won't get that specific crust; they will be softer and resemble baked buns more. 4. Can they be baked directly without boiling? They can, but the texture won't be the same. That brown crust won't form. 5. What kind of yeast should I use if I don't have packets? Any dry or fresh yeast, but adjust the amount. A packet is about 7 g. Nutritional values Approximately, one roll with sausage has about 170-210 kcal, of which approximately: protein 8-10 g, carbohydrates 28-32 g, fats 5-7 g. Values vary depending on the size of the sausages and how much dough you use for each. Storage and reheating After cooling, they store well for 1-2 days in a bag or closed container. Reheat for a few minutes in the oven or microwave, but the dough will be softer than fresh. They won't stay crunchy for long, but they remain okay as a snack. Raw dough lasts in the fridge for 1-2 days, well covered.

Preparation

We mix the flour with melted butter, salt, sugar, and the yeast that we dissolved in 3-4 tablespoons of warm water. We mix well with a whisk, then add more water and knead for about 10 minutes. We cover the bowl with a towel and let it rise in a warm place for 50 minutes! We dust the work surface with 3 tablespoons of flour, take a piece of dough and roll it out into a thin sheet, cut long strips with a knife, take one sausage at a time and roll it up nicely! We bring 400 ml of water to a boil with 3-4 tablespoons of baking soda! We put 3-4 rolls in the boiling water and let them sit for 30-40 seconds! We place each roll in the baking soda water and remove it! We crack an egg, mix it with milk, and brush each roll with it, then sprinkle sesame seeds! We take a baking tray lined with parchment paper and bake for about 30 minutes at medium heat! I mention that this is the first time I am trying the recipe! :)

Sausages in dough

Preparation

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