I made this recipe one afternoon when I was craving something savory, slightly crunchy, but not too complicated. I gathered what I had in the pantry: flour, a bit of bran, some cumin, leftover butter, and a sausage that needed to be used. I didn’t struggle much with the dough; it came together pretty quickly, and the result was a tray full of mini savory bites, delicious both warm and cold.
Quick Info
Total time: about 2 hours (including rising and baking)
Preparation time: 20-30 minutes (without rising)
Rising time: 30-40 minutes
Baking time: 30-40 minutes (depending on the oven and trays)
Servings: 2 medium trays (about 25-30 pieces, depending on size)
Difficulty: easy-medium
Recipe type: savory snack, appetizer
Ingredients
- 200-300 g all-purpose flour
- a handful of wheat bran
- a handful of rye flakes
- 1 cube of fresh yeast (25 g)
- warm water, as needed for the dough
- 50-70 g butter or margarine
- salt, to taste
- 1 egg (for the dough)
- 1 egg (for brushing)
- cumin, to taste
- 1-2 green garlic leaves (finely chopped)
- 1 fresh sausage
Preparation Method
1. In a large bowl, I mixed the all-purpose flour with the wheat bran and rye flakes. I added the chopped green garlic leaves and salt.
2. I crumbled the yeast with a little warm water until it dissolved and poured it over the dry mixture.
3. I added the egg, butter (at room temperature), and cumin. I started kneading, adding a little warm water as needed to achieve a soft dough, similar to dough for donuts. It’s important that it’s not too stiff, but not too soft either.
4. I let the dough rest, covered, in a warm place for about 30-40 minutes, until it rose a bit.
5. After it had risen, I took a piece of dough and rolled it out on a floured surface. I used a round lid (about the size of a small glass) to cut out shapes.
6. I placed the dough circles on a baking tray lined with parchment paper. I beat an egg and brushed each piece well. I put them in a preheated oven at medium heat (about 180°C) for about 30 minutes, or until they turned golden brown.
7. I rolled out the remaining dough again, cut out shapes, and placed a bit of the sausage filling (removed from its casing) on each. I arranged them on the tray, brushed with egg, and put them back in the oven at medium heat for another 30-40 minutes.
8. I took the savory bites out and let them cool on a rack. The plain ones are crunchy, while those with sausage are a bit softer and more filling.
Why I Make This Recipe Often
It’s quick to prepare with whatever I have at home, especially when I have leftovers of cold cuts or cheese. They keep well and are convenient for travel or lunchboxes. No complicated techniques are needed, and they can be easily adapted.
Tips and Variations
Tips
- I use lukewarm water, not hot, to avoid killing the yeast.
- If the dough is too sticky, I add a little more flour while kneading.
- I prefer to keep the sausage simple, just removing the filling. If it’s very fatty, I lightly sauté it beforehand.
- I don’t add more salt if I’m using salty sausage.
Substitutions
- Butter can be replaced with margarine, but the taste will be slightly different.
- You can omit the garlic leaves if you don’t have them or use a bit of dried garlic.
- Rye flakes can be replaced with additional bran or omitted if you don’t have them on hand.
Variations
- You can add sesame or poppy seeds for a different look.
- The sausage filling can be replaced with grated hard cheese for a lacto-vegetarian version.
- If you want them to be crunchier, roll the dough thinner.
Serving Ideas
- They are good on their own, with beer or tea.
- They can be served on a platter alongside other appetizers.
- They keep well for a few days when packed for travel.
Frequently Asked Questions
1. Can I use dry yeast instead of fresh yeast?
Yes, you can. A packet of 7 g of dry yeast is sufficient for the amount of flour used.
2. What do I do if I don’t have fresh sausage?
You can use leftover ham, salami, or just grated cheese. The plain savory bites, without any additions, are just as good.
3. The dough didn’t rise. What happened?
Usually, either the yeast wasn’t activated correctly, or the water was too cold or too hot. Check the water temperature and the freshness of the yeast.
4. Can the dough be frozen?
Yes, it can be frozen after kneading, before rising. Let it thaw and then continue with the steps above.
5. Can I use the egg only for brushing, not in the dough?
You can, but the dough will be a bit less rich, though the texture will still hold up fairly well.
Nutritional Values
Estimate for one piece (out of 30 pieces, without sausage):
- Calories: approximately 55-65 kcal
- Protein: 1.5 g
- Carbohydrates: 9 g
- Fats: 1.5-2 g
For those with sausage, the fat and calorie content increases (75-90 kcal/piece, depending on how much sausage you use). All values are approximate.
Storage and Reheating
They keep well at room temperature in a sealed container for 2-3 days. If you have leftovers, they can be frozen after baking and reheated for a few minutes in the oven or toaster. Those with sausage should be consumed more quickly (within 2 days in the fridge), as they can spoil more easily. The plain ones last longer. I do not recommend storing them in plastic bags, as they can become soggy.
Quick Info
Total time: about 2 hours (including rising and baking)
Preparation time: 20-30 minutes (without rising)
Rising time: 30-40 minutes
Baking time: 30-40 minutes (depending on the oven and trays)
Servings: 2 medium trays (about 25-30 pieces, depending on size)
Difficulty: easy-medium
Recipe type: savory snack, appetizer
Ingredients
- 200-300 g all-purpose flour
- a handful of wheat bran
- a handful of rye flakes
- 1 cube of fresh yeast (25 g)
- warm water, as needed for the dough
- 50-70 g butter or margarine
- salt, to taste
- 1 egg (for the dough)
- 1 egg (for brushing)
- cumin, to taste
- 1-2 green garlic leaves (finely chopped)
- 1 fresh sausage
Preparation Method
1. In a large bowl, I mixed the all-purpose flour with the wheat bran and rye flakes. I added the chopped green garlic leaves and salt.
2. I crumbled the yeast with a little warm water until it dissolved and poured it over the dry mixture.
3. I added the egg, butter (at room temperature), and cumin. I started kneading, adding a little warm water as needed to achieve a soft dough, similar to dough for donuts. It’s important that it’s not too stiff, but not too soft either.
4. I let the dough rest, covered, in a warm place for about 30-40 minutes, until it rose a bit.
5. After it had risen, I took a piece of dough and rolled it out on a floured surface. I used a round lid (about the size of a small glass) to cut out shapes.
6. I placed the dough circles on a baking tray lined with parchment paper. I beat an egg and brushed each piece well. I put them in a preheated oven at medium heat (about 180°C) for about 30 minutes, or until they turned golden brown.
7. I rolled out the remaining dough again, cut out shapes, and placed a bit of the sausage filling (removed from its casing) on each. I arranged them on the tray, brushed with egg, and put them back in the oven at medium heat for another 30-40 minutes.
8. I took the savory bites out and let them cool on a rack. The plain ones are crunchy, while those with sausage are a bit softer and more filling.
Why I Make This Recipe Often
It’s quick to prepare with whatever I have at home, especially when I have leftovers of cold cuts or cheese. They keep well and are convenient for travel or lunchboxes. No complicated techniques are needed, and they can be easily adapted.
Tips and Variations
Tips
- I use lukewarm water, not hot, to avoid killing the yeast.
- If the dough is too sticky, I add a little more flour while kneading.
- I prefer to keep the sausage simple, just removing the filling. If it’s very fatty, I lightly sauté it beforehand.
- I don’t add more salt if I’m using salty sausage.
Substitutions
- Butter can be replaced with margarine, but the taste will be slightly different.
- You can omit the garlic leaves if you don’t have them or use a bit of dried garlic.
- Rye flakes can be replaced with additional bran or omitted if you don’t have them on hand.
Variations
- You can add sesame or poppy seeds for a different look.
- The sausage filling can be replaced with grated hard cheese for a lacto-vegetarian version.
- If you want them to be crunchier, roll the dough thinner.
Serving Ideas
- They are good on their own, with beer or tea.
- They can be served on a platter alongside other appetizers.
- They keep well for a few days when packed for travel.
Frequently Asked Questions
1. Can I use dry yeast instead of fresh yeast?
Yes, you can. A packet of 7 g of dry yeast is sufficient for the amount of flour used.
2. What do I do if I don’t have fresh sausage?
You can use leftover ham, salami, or just grated cheese. The plain savory bites, without any additions, are just as good.
3. The dough didn’t rise. What happened?
Usually, either the yeast wasn’t activated correctly, or the water was too cold or too hot. Check the water temperature and the freshness of the yeast.
4. Can the dough be frozen?
Yes, it can be frozen after kneading, before rising. Let it thaw and then continue with the steps above.
5. Can I use the egg only for brushing, not in the dough?
You can, but the dough will be a bit less rich, though the texture will still hold up fairly well.
Nutritional Values
Estimate for one piece (out of 30 pieces, without sausage):
- Calories: approximately 55-65 kcal
- Protein: 1.5 g
- Carbohydrates: 9 g
- Fats: 1.5-2 g
For those with sausage, the fat and calorie content increases (75-90 kcal/piece, depending on how much sausage you use). All values are approximate.
Storage and Reheating
They keep well at room temperature in a sealed container for 2-3 days. If you have leftovers, they can be frozen after baking and reheated for a few minutes in the oven or toaster. Those with sausage should be consumed more quickly (within 2 days in the fridge), as they can spoil more easily. The plain ones last longer. I do not recommend storing them in plastic bags, as they can become soggy.