Sausages in dough with cheese

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients. The oil should be softened. The sausages should be cleaned from the packaging.

2. Step 2:

   

   In 100 ml of warm milk, dilute the yeast with 1 tsp of sugar, trying to stir them as much as possible until smooth. Leave in a warm place for 15 minutes. important: In order for the baking to be successful - the way it should be - it is important that the yeast is not expired! Also, it is important not to overheat the milk at this stage! It must be of body temperature, otherwise yeast will not "wake up", from which the baking will also turn out not as it should.

3. Step 3:

   

   At this time, beat the egg lightly with 1 tablespoon of sugar and salt.

4. Step 4:

   

   After 15 minutes, the yeast should come up, a lush foam will appear, mix. If the foam does not appear, you can leave the yeast to stand in a warm place for a little longer, although this time should be enough. If the foam did not appear after that, it means either the milk was overheated / underheated, or the yeast was not fresh, or they forgot to add sugar.

5. Step 5:

   

   Add the remaining warm milk, yeast and softened butter to the egg mass, mix.

6. Step 6:

   

   Add the sifted flour (gradually, stirring after each glass).

7. Step 7:

   

   Knead the dough that does not stick to your hands. Cover with cellophane and leave alone (just on the table) for a while while we are doing the filling.

8. Step 8:

   

   Grate cheese on a medium grater - for someone it may be a fine grater)) The photo shows which one.

9. Step 9:

   

   Cut the sausages in the middle without cutting to the edges and not through (like a hot dog))), stuff with cheese.

11. Step 10:

    

    During this time, the dough will rise and all the ingredients will "make friends" well" among themselves))

12. Step 11:

    

    Roll the dough into a sausage and divide into 12 parts, roll each into a bun.

13. Step 12:

    

    From each bun roll a tourniquet about 2 or 3 times longer than a sausage.

14. Step 13:

    

    Using a rolling pin to give the dough a flat shape. Wrap each sausage in the dough in a spiral.

15. Step 14:

    

    This is how sausages wrapped in dough look if the tourniquet is rolled out 3 times longer than the sausage (top) or 2 times (bottom).

16. Step 15:

    

    Put the sausages on parchment paper, greased with vegetable oil. Mix the yolk with 1 tsp of water and grease the sausages with it. Let the sausages stand for 10 minutes so that the dough rises a little again.

17. Step 16:

    

    Bake in the oven until golden brown at 180 gr. about 20-25 minutes. !! If there is an upper heating in the oven, you can give the sausages a stronger ruddiness by turning it on for 2-3 minutes, setting the pan with sausages to the lower level. It is important to make sure not to overdo it - the top of the baking is browned very quickly from the upper fire!

18. Step 17:

    

    Put the sausages on a platter, cover with a clean towel, let rest for 5 minutes and you can call your family for a trial.)) IMPORTANT: It is important to remember that sausages in the dough should not be put into a closed space (pan) or a bag until they cool down completely! Because the finished yeast dough in such conditions begins to become raw again!