Buns with sausage made from yeast dough. Baking with sausage - the most delicious recipes Bun with sausage from a leading culinary specialist

step by step recipe with photos

Appetizing crispy buns with sausage as a snack will help you “survive” until the end of the working day, will become a real boon on the road, will fit perfectly into the camping atmosphere of a picnic and will decorate a festive table.

Using a simple technique, thin strips of yeast dough and slices of sausage can be turned into fancy sausage roses; decorations in the form of fresh green leaves will give a complete resemblance to flowers.

Instead of milk, whey is perfect for making dough.

The smoked meat filling is well complemented by hot spicy sauce or a glass of fresh tomato juice.

Ingredients

Dough:

milk - 100 ml
chicken egg - 2 pcs.
salt - 1 tsp.
sugar - 1 tbsp. l.
fresh yeast - 25 g
butter - 70 g
vegetable oil - 2 tbsp. l.
wheat flour - 400 g

smoked sausage - 300 g

Preparation

1. The principle of kneading dough with yeast is quite simple. The buns turn out fluffier if you make a dough. To do this, crumble the yeast into a convenient deep bowl, add sugar, grind the yeast with sugar.

2. Heat the milk to 35–38 degrees. It shouldn't be hot. Pour over the yeast. Stir until the sugar dissolves.

3. Add approximately 100 g of sifted flour. Stir. The result should be a mass similar in consistency to liquid sour cream. Cover the bowl with a towel and leave in a warm place to rise. Depending on the room temperature, this may take 20 to 30 minutes. You can warm up the oven a little and turn it off and send the dough into a warm oven.

4. While the yeast is working, beat the eggs into a separate bowl. Add salt and mix well until smooth.

5. Melt the butter in the microwave. Let it cool slightly and add to the egg mixture. Stir.

6. As soon as the dough has grown well, add the egg-butter mixture. Stir.

7. Add flour, previously sifted through a fine sieve, to the liquid part in small portions and stir with a spoon until evenly distributed. Add flour to form a soft dough. Do this on a dusty board.

8. Cover the finished ball with a towel and again hide it in a warm place for 40–60 minutes.

9. Punch down the rested dough. For convenience, you can divide it into two parts and work with each separately. Roll out into a thin layer. Cut into strips approximately 8 cm wide.

Prepare smoked or cooked sausage. Cut it into thin semicircles. Place sausage semicircles on one strip on both sides with the “crescent” facing outward.

Ingredients:

kefir - 160 ml
filtered water - 130 ml
eggs - 1 piece
dry instant yeast - 5-6 g (0.5 sachet)
flour - 4-4.5 cups
khmeli-suneli - 1 tsp.
salt - 1 tsp.
refined oil - 3 tbsp.
doctor's sausage - 180-200 g

Recipe for buns with sausage made from yeast dough

1. We start preparing buns with yeast dough. Break a chicken egg into a deep non-metallic (preferably plastic or glass) bowl for kneading dough, add salt and stir with a whisk. Add kefir and water. Both liquids must have a temperature of approximately 30 to 40 degrees, no less, otherwise the heat-loving yeast will not work.

2. Pour in refined sunflower oil and stir.

3. Combine a glass of flour with dry fast-acting yeast and hops-suneli. If desired, this seasoning can be replaced with a ground mixture of peppers or without spices altogether.

4. Add the well-mixed flour mixture to the egg-kefir mixture.

5. Stir thoroughly with a whisk to avoid the formation of lumps.

6. Add the remaining flour in portions, gradually. Its quantity may differ slightly from that indicated in the ingredients, since it is different for each manufacturer. In order for the flour to saturate the dough with oxygen, it is advisable to sift it immediately.

7. Knead the dough thoroughly so that it does not stick to your hands. The longer you knead the dough, the better the gluten will disperse, the yeast will work and the finished buns will not smell like yeast. Roll the dough into a ball and grease the top with vegetable oil. Cover tightly with a lid and set to warm up and rise (put in a warm place, for example, on a radiator). When it rises (this can take from 40 to 90 minutes), knead it with your hands and return it to the heat.

8. After rising the dough again, we form it into a “loaf”.

9. Cut it into 16 pieces of equal size. If you are afraid that they will not turn out equal, divide the dough in half, then each half in half, and then each part into 4.

10. Let's prepare doctor's sausage. We will clear it of the film and cut it into eight wheels, and then each of them in half. You should get 16 semicircles - according to the number of pieces of dough.

11. Roll out each piece of dough into a flat cake, and make slanting “herringbone” cuts on the sides with a knife.

12. Place a semicircle of sausage in the center of the dough piece.

13. We begin to wrap the sausage in the dough like a braid.

14. We make a pinch at the bottom so that the dough does not open during baking.

15. Place all 16 pieces on baking sheets lightly greased with vegetable oil. Place in the oven, preheated to two hundred degrees. We bake for about 25 minutes (look at your stove - maybe 20 minutes will be enough, or vice versa you will need 30). Take out the finished baked goods and let them cool slightly. The buns with sausage made from yeast dough are ready, we’ll serve everyone right away while the baked goods are hot! Bon appetit!

I suggest baking buns with sausage; such a snack is a good alternative to sandwiches. Buns with sausage can be given to your child at school, instead of a boring sandwich with sausage, or taken with you on a picnic. Thanks to such an interesting shape, they look original and immediately attract the attention of both children and adults.

To make buns we need milk, flour, salt, dry yeast, butter, boiled sausage and eggs.

First we prepare the dough. Stir a glass of flour and yeast in milk. Place in a warm place to rise for 20 minutes.

Mix the egg, salt, and softened butter into the dough. Add the rest of the flour little by little and knead the dough.

Cover with a napkin and leave in a warm place to rise for 1 hour.

Knead the dough, cut the sausage into thin circles. Divide the dough into 9 pieces, in the future into 9 buns. Divide each piece into three parts and roll into a circle. Place a slice of sausage on the circles.