Sausages in dough
4 servings
50 minutes
Sausages in dough are one of the simplest and most beloved dishes of Russian cuisine, delighting with their versatility and appetizing nature. The origins of this recipe trace back to the traditions of home baking, where the combination of yeast dough and meat filling creates a hearty treat. The tender airy dough, infused with the aroma of fresh yeast, envelops juicy sausages, forming an appetizing golden crust after baking. The ease of preparation makes this dish ideal for quick snacks, family breakfasts, or cozy gatherings. Warm and fragrant, sausages in dough are great as a standalone snack or paired with sauces or fresh vegetables.
1
Prepare all the necessary ingredients.
2
Add water, egg white, yeast, sugar, and salt to the bowl.
- Water: 200 ml
- Chicken egg: 1 piece
- Fresh yeast: 15 g
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
3
Mix
4
Add the flour and mix.
- Wheat flour: 320 g
5
Pour in vegetable oil.
- Vegetable oil: 30 ml
6
Knead the dough by hand.
7
Divide into 8 equal parts.
8
Roll one part into a sheet 3-4 mm thick.
9
Take out the sausage and make cuts.
- Sausages (wieners): 8 pieces
10
Wrap the strips of dough alternately overlapping.
11
Place on a baking sheet and brush with egg yolk.
- Chicken egg: 1 piece
12
Bake in an oven preheated to 180 degrees for 25 minutes.
