Preparing yeast dough
Put the flour in a bowl and salt it. Heat the milk a little and let the butter melt in it. Add the liquid ingredients to the flour and mix everything. Knead it using a blender or food processor until it's a smooth dough. Put the dough on a floured plate and cover it up with a cloth. Let the dough rise to at least twice its volume by putting it in warm place.
Coated sausages
Pre-dough
21g
yeast
1 coffeespoon
of milk
1 coffeespoon
of sugar
2 coffeespoons
of flour
8
small sausages
220g
flour
80ml
milk
50g
butter
1 teaspoon
of salt
1 tablespoon of
grated Grana Padano
100g
1 piece
energy
1582 kJ
1259 kJ
377 kcal
300 kcal
fat
24 g
19 g
saturated_fat
10 g
8.1 g
carbs
28 g
22 g
sugars
2.1 g
1.6 g
protein
10 g
8.1 g
salt
1.7 g
1.3 g
Coated sausages
description & times
Sausages coated in hearty yeast dough. They can be served on versatile occasions. As a main course or as a snack, at a party or a buffet, they are wonderful finger food. They taste good to children and adults alike. If there are no small sausages available, also normal sized wiener dogs can be coated in dough.
Grinding the dough
Divide the dough into equal pieces and grind them using your hands into smooth balls.
Coating the sausages
Form evenly thick rolls out of the dough balls and wrap the sausages with them.
Brushing with water
Preheat the oven to 180 ° circulating air. Put the sausages on a floured baking tray. Brush them with water and sprinkle them with cheese. Let them rise for another few minutes.
Baking the sausages
Bake the sausages in the oven on the medium rack for about 25 minutes. They are through when the bottom also is golden brown.
Coated sausages
The sausages in yeast dough taste best when they are still lukewarm.
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