Buns with sausage made of yeast dough

Step-by-step cooking

1. Step 1:

   

   Sourdough.

2. Step 2:

   

   In warm milk (38-40°C) dissolve sugar and dry yeast. Let the sourdough stand in the heat for about 20 minutes until a fluffy yeast cap appears. If there is no foam cap, then the yeast is of poor quality.

3. Step 3:

   

   Dough. Pour the sourdough into a deep bowl. Add the egg and mix. Add most of the flour and salt.

4. Step 4:

   

   Add most of the flour and salt.

5. Step 5:

   

   Knead the dough, gradually adding the rest of the flour.

6. Step 6:

   

   Add soft butter in parts.

7. Step 7:

   

   Roll the dough into a ball.

8. Step 8:

   

   Leave in the heat for 1.5 hours, periodically kneading it.

9. Step 9:

   

   Filling. For the filling, we will need 400 g of boiled sausage.

10. Step 10:

    

    Cut the boiled sausage into round slices no more than 5 mm thick.

12. Step 11:

    

    Divide the dough into 2-3 parts.

13. Step 12:

    

    Roll out of each layer about 5 mm thick.

14. Step 13:

    

    Cut out circles from the dough with a diameter slightly larger than the diameter of the sausage.

15. Step 14:

    

    Form buns. Put a circle of sausage on a circle of dough. Repeat layers.

16. Step 15:

    

    Cover the sausage with a circle of dough. Thus, you should get 5 layers of dough and sausage. Carefully pinch the edges of the dough.

17. Step 16:

    

    Use a knife to make deep cuts on the bun before reaching the end of the bun: 3 on one side and 2 between them on the other side.

18. Step 17:

    

    Turn the dough strips slightly outward with the filling. Fasten the edges of the buns.

19. Step 18:

    

    Transfer the buns to a baking sheet covered with parchment, sprinkled with flour, and leave for 20 minutes. Grease the buns with egg.

20. Step 19:

    

    Bake the buns for about 50 minutes at 180 ° C until the top of the buns is browned. Bon appetit!