Sausages with mozzarella in yeast dough
10 servings
60 minutes
Sausages with mozzarella in yeast dough are a cozy combination of a crispy golden crust and tender, stretchy filling. This recipe has roots in European home baking traditions, where soft yeast dough wraps the filling to keep it juicy. Hearty sausages complemented by the delicate taste of mozzarella create a harmony of salty and milky notes. The dish is perfect for breakfast, snacks, or friendly gatherings – convenient to take on the go and eat by hand. Sprinkling with sesame adds a nutty touch, while the browned crust entices with its appetizing appearance. This option for hot baked goods is not just a treat but a true gastronomic delight!
1
Add dry yeast and half a tablespoon of sugar to warm milk.
- Milk: 250 ml
- Dry yeast: 10 g
- Sugar: 1 tablespoon
2
Mix and let it sit for 10 minutes until a small foam forms.
3
Add the remaining half of the sugar and butter. Mix well.
- Sugar: 1 tablespoon
- Butter: 50 g
4
Mix the flour with salt and pour the liquid ingredients into the dry ones. Gently mix. Transfer the dough to a floured surface and continue kneading. Once you have a firm ball, divide it into 10 equal parts.
- Wheat flour: 500 g
- Salt: pinch
5
From each part, roll the dough into strips, then flatten each strip into a sheet. Place a sausage on the edge, make a small cut, fill it with cheese, and wrap it in the dough, carefully holding the cut to prevent the cheese from spilling out.
- Sausages (wieners): 10 pieces
- Mozzarella cheese: 100 g
6
Place the sausages on a baking sheet lined with parchment. Brush each sausage with egg yolk and sprinkle with sesame seeds. Bake in a preheated oven at 180 degrees for 25-30 minutes.
- Egg yolk: 1 piece
- Sesame seeds: 20 g
