Step-by-step recipe for sausages in yeast dough with kefir: a list of ingredients and cooking technology. Video recipes.
Sausages in leavened dough is a tasty and popular dish. Nowadays, it is not difficult to acquire this delicacy, because this pastry is sold in most stores, in cookery and mini-bakeries. When making a purchase in catering establishments, the question of the quality of the products used in the preparation is always open. That is why many housewives prefer to cook sausages in dough on their own, using only high-quality raw materials.
The taste of the finished dish directly depends on the dough and the sausages themselves. Nowadays, it is quite difficult to buy completely natural sausages. Therefore, the task is to distinguish the most harmless product from the miracle of modern chemistry. First of all, pay attention to the composition indicated on the package, the ratio of fat and the presence of soy. Check the packaging for the integrity and tightness of the casing, because the presence of wrinkles and excessive moisture may indicate not only the staleness of the product, but also a violation of the preparation technology and storage rules. Natural sausage casings are considered to be more organic and breathable than artificial ones, but this does not affect the quality of the product. For cooking sausages in yeast dough on kefir, it is better to choose a variety that is in a film, because it is easier to remove, which will preserve the integrity of the product and significantly speed up the cooking process.
Before making sausages in yeast dough, you should decide which dough to use - purchased or homemade. Of course, it is better to do it yourself, because the process is not laborious and quite entertaining. Kefir yeast dough is ideal for this recipe for sausages in dough. It has a number of advantages, since is done faster, more convenient to work with, does not stick to your hands, and the baking turns out to be unusually tender and airy. At the same time, the type of yeast is absolutely not important, every housewife can use a favorite brand, whether it be live yeast or dry.
- Caloric content per 100 g - 210 kcal.
- Servings - 6
- Cooking time - 1 hour 40 minutes
Ingredients:
- Flour - 600-700 g
- Kefir - 250 ml
- Water - 100 ml
- Egg - 1 pc.
- Granular yeast - 10 g
- Vegetable oil - 3-4 tablespoons
- Sugar - 2 tablespoons
- Salt - 0.5 tsp
- Sausages - 500 g
- Egg yolk - for lubrication
Step-by-step preparation of sausages in yeast dough with kefir
1. Before cooking sausages in yeast dough, activate the yeast. To do this, place the required amount of product in a deep container and fill it with slightly warmed water. Add sugar, a couple of tablespoons of flour, mix slightly, cover with a lid, towel or cling film and wait 3-4 minutes until the yeast activates. After the appearance of foam, add another 3-5 tbsp. l. flour, mix thoroughly and leave to rise in a warm place for 25-30 minutes. The process can be accelerated by using a water bath.
2. At this time, we take out the egg and kefir from the refrigerator and heat them naturally to room temperature. After the dough has risen enough, add both ingredients to the container with yeast. Sift the rest of the flour and gradually add it to the dough.
3. Knead the dough thoroughly with light movements. Do not hammer him too hard. At this point, you need to add a little vegetable oil and continue kneading. When the mass stops sticking to your hands, put it back in the container, cover it with a lid and leave it warm for one hour, after covering it with a towel.
4. After this time, we take out the dough, crush it a little and knead it again with the addition of a small amount of flour, making sure that the mass stops sticking to the hands. This will allow you to easily wrap the sausages in yeast dough in the future.
5. Next, sprinkle the table with flour or cover with a sheet of baking paper. We spread the dough and use a rolling pin to roll it out until a layer is formed with a thickness of 0.5-1 cm. The height of the fragment should be at least 20-25 cm, so that in the future it will be enough to wrap one sausage.
6. Using a sharp knife, cut the sausage dough in yeast dough on kefir into strips about 3 cm wide along the entire length of the layer.
7. Carefully wrap each sausage with the resulting strips, starting at one end and moving towards the opposite. In this case, it is necessary that each subsequent turn slightly overlaps the previous one. This will form a continuous layer of yeast dough and the sausages will be completely wrapped. In this recipe, you can use sausages, but since they have a larger diameter and can be cut in half lengthwise.
8. Cover the baking sheet with baking paper. Slightly grease it with refined vegetable oil and spread the cooked sausages in yeast dough on kefir. Do not place them too close, otherwise the dough on the neighboring sausages may stick together. It is better to leave a gap of up to 4 cm between the products. Let the dough brew in a warm place for 30-40 minutes. During this time, it will rise slightly. Then we grease the surface with egg yolk and send it to the oven. There is no special need to preheat the oven.
9. Bake should be at 180 degrees for about 40 minutes.
10. Sausages in yeast dough with kefir are ready! They look great on the table, accompanied by greenery. They can be consumed with tea, milk, cocoa, or even coffee.
See also video recipes:
1. Sausages in yeast dough, easy and simple
2. Homemade sausages in dough
