Sausages in the "Original" dough

Category: Yeast bread
Sausages in dough Original

Ingredients

milk 150 g
softened plum oil (vegetable oil) 50 gr (5 tbsp)
flour 400 g
salt 5 g
dry yeast 10 g
sugar 3 tbsp
sausages 10 pieces
eggs 2 pcs

Cooking method

  • Knead the dough, let it rise for 1 hour. Then we roll it out, divide it into pieces the size of a sausage and then form pies according to the photo.
  • Sausages in dough Original
  • Sausages in dough Original
  • Sausages in dough Original
  • Can be brushed with egg yolk for a golden brown crust.
  • We bake for 20 minutes at 180 gr.
  • Here is a detailed video report
  • Outcome: Sausages in dough Original

The dish is designed for

10 pieces

Time for preparing:

20 minutes

Cooking program:

Baking

Note

Here I want to show my sausages from the back to demonstrate why they do not fall out after cooling down.
Sausages in dough Original
Here you can see how the dough seems to fill up the sausages and acts as a frame, which prevents them from falling out! Therefore the advice:twist so that there is more dough under the sausages and, as it were, pinch slightly under each sausage!

P.S. Sausages used two types - Ostankenskie cream (by weight) and doctor's in the package. Neither did not dry out after cooling! The sausages stick tightly in the dough!
Good luck to all!

* Anyuta *
Quote: Alicia


Ingredients

yeast

30 g



Didn't you overdo it with yeast? this dough does not seem to be sweet .. and what kind of yeast?
vernisag
Well, yes, there are a lot of yeast and sugar ... And the buns themselves, of course, are very sipatish!
dopleta
Quote: * Annie *

Didn't you overdo it with yeast?
Yeah ... I often met this recipe on the internet, but there is something in this yeast dough ...
TATbRHA
Very nice!
Barbarita
Alicia and your photos?
Ana-stasy
I understand that the source is 🔗./2012/11/zakrecone-wiedenskie-bueczki-z-parowkami.html
* Anyuta *
Quote: barbarita

Alicia and your photos?
I somehow hesitated to ask this question ... but you can see right away that the photo is not the author ...
SchuMakher
Quote: dopleta

Yeah ... I often met this recipe on the internet, but there is something in this yeast dough ...

Well, yes, in the original there is less yeast and sugar:
6 g suchych drożdży
30 g cukru



and the egg with the milk got lost ...
Albina
Thanks for the idea of ​​decorating sausages in dough. The youngest son often asks for sausages in the dough.
Alicia
Quote: Ana-stasy

I understand that the source is 🔗./2012/11/zakrecone-wiedenskie-bueczki-z-parowkami.html
Right
SchuMakher
Albina, here are sausages for you!

tyts

tyts

tyts

tyts

Alicia
Quote: * Annie *

I somehow hesitated to ask this question ... but you can see right away that the photo is not the author ...

And the photos are not mine, I took them from another site
SchuMakher
Quote: Alicia

And the photos are not mine, I took them from another site

This is prohibited according to the rules of our forum, sorry
Alicia
Quote: ShuMakher

Well, yes, in the original there is less yeast and sugar:
6 g suchych drożdży
30 g cukru



and the egg with the milk got lost ...

I took the recipe for buns from the book for my bread maker. Apparently not entirely successful)))
Alicia
Quote: ShuMakher

This is prohibited according to the rules of our forum, sorry

Oh, sorry! Today I will re-photograph it with my own and change it.
SchuMakher
Barbarita
Quote: * Annie *

I somehow hesitated to ask this question ... but you can see right away that the photo is not the author ...

I asked it for you

Oh, sorry! Today I will re-photograph it with my own and change it.

well, we'll wait ...
Alicia
I changed the composition of the ingredients! I found a more suitable recipe for sausages in my book!))
Sorry for not doing this right away!
Photos are still behind me today!)
dopleta
Quote: ShuMakher

Albina, here are sausages for you!

tyts

tyts

tyts

tyts

AND tytsand tyts
SchuMakher
Gyyyyyyy!
Alicia
Quote: dopleta

AND tytsand tyts
Quote: ShuMakher

Gyyyyyyy!
Have fun ?!)) Are you laughing at me? !!
SchuMakher
Alicia Oh my God! It's just that our bodies are too lazy to denote links with long words and lengthy explanations, that's why the current "tyts"
Alicia
Quote: ShuMakher

Alicia Oh my God! It's just that our bodies are too lazy to denote links with long words and lengthy explanations, that's why the current "tyts"

laugh laugh! ... over the "YOUNG BAKER" then ...
Just kidding!
dopleta
Quote: ShuMakher

laziness overwhelmed "tyts"

uh huh!
Harisma
Cool communication here with you original sausages, already read it.
Well, okay, it doesn't happen to anyone, but the idea is good.
nut
Well, they shut up completely
Alicia
Quote: Harisma

Cool communication here with you original sausages, already read it.
Well, okay, it doesn't happen to anyone, but the idea is good.

See how the "EXPERIENCED BAKERY" mocked over the youths!

dopleta
Quote: Alicia

See how the "EXPERIENCED BAKERY" mocked over the youths!
Come on, "youngster", do not flatter yourself - we are not over you! This is how we communicate with each other for a long time!
Barbarita
Quote: Alicia

I changed the composition of the ingredients! I found a more suitable recipe for sausages in my book!))

so I do not understand, is this your recipe or not?
You shuffle recipes like cards. then the photo is not yours, then the recipe, okazza, unsuccessful and you will rewrite it on the suitable one. Did you yourself cook according to this recipe?
You, I think, did not even bother to familiarize yourself with the rules of this site, but they read:

- The author of the recipe is obliged to post on the forum description and photo of only self-prepared dish. It is your text that has the greatest value for all forum users, since the recipe is considered tried and tested, with a description of all the subtleties of cooking.

- The publication of the recipe and photos posted in other sources (websites, magazines) is possible, provided that you are the author of the recipe and photos.

- Full copying of someone else's recipe text is not allowed.
Copying other people's photos from other sources is strictly prohibited.

- It is not allowed to use other people's photos when posting your own recipes without the consent of their author.

- If the original version of the recipe was taken from any external sources, you must provide a link to this source with an indication of the author. This can be done as follows:
Site / magazine name and / or author
Inactive link to information / recipe.

Messages that do not match this rule are deleted.

The administration has the right, at its discretion, to remove any of the recipes that do not comply with the above rules.

draw conclusions ...
Alicia
Alicia
Quote: barbarita

so I do not understand, is this your recipe or not?
You shuffle recipes like cards. then the photo is not yours, then the recipe, okazza, unsuccessful and you will rewrite it on the suitable one. Did you yourself cook according to this recipe?

Yes! I cooked this recipe!
And as promised, today I'm posting my, not so good quality, photos!
ONCE AGAIN I ASK FOR FORGIVENESS THAT I BROUGHT YOUR RULES by uploading not my photos!
I just wanted better quality, that is, I wanted the best, but it turned out ...
IwOlga
Quote: Alicia

[
And as promised, today I'm posting my, not so good quality, photos!
And it seems to me that your wreaths look even more appetizing. I'm rounder than Lublu ...
Alicia
I tried hard! Thank you!
E.V.A.75
I grease such sausages with ketchup on top, sprinkle with cheese and herbs and get mini pizzas My homemakers really like them
Harisma
Here I am talking, the coolest discussion.
Only "mini pizzas" are worth what.
Harisma
Quote: Alicia

See how the "EXPERIENCED BAKERY" mocked over the youths!

Of course, they have soooo buns !!!
SchuMakher
Quote: Alicia

See how the "EXPERIENCED BAKERY" mocked over the youths!

hto ??? We? Yes, not in life, in the age of will not be seen!
Barbarita
Quote: Alicia

Yes! I cooked this recipe!

that's good.


And as promised, today I'm posting my, not so good quality, photos!
ONCE AGAIN I ASK FOR FORGIVENESS THAT I BROUGHT YOUR RULES by uploading not my photos!
I just wanted better quality, that is, I wanted the best, but it turned out ...

nothing, everything happens, now you will already know ...
at the expense of the photo - one is not your photo, nevertheless, it remains, the main one is final ...
must be changed to your ...
Kasanko
Alicia, I like your sausages more, much more appetizing
Alicia
Quote: Kasanko

Alicia, I like your sausages more, much more appetizing
Alicia
Quote: barbarita

that's good.

nothing, everything happens, now you will already know ...
at the expense of the photo - one is not your photo, nevertheless, it remains, the main one is final ...
must be changed to your ...

How is this final not mine ??? This is my photo! In my wooden platter !!! There is no more someone else's photo!
Barbarita
everything is fine, my computer had glitches - all the photos were changed, and the main thing was yesterday.
no more questions.
Alicia
Quote: barbarita

everything is fine, my computer had glitches - all the photos were changed, and the main thing was yesterday.
no more questions.
Suslya
People, I need to consult, I make these sausages, everything turned out as in the picture, I pulled it out of the oven, laid it out, and then some kind of miracle is direct, the sausages either decreased, or the loops increased, my sausages fell out, and lie next to the loops .. sho for nonsense ... I anointed some things with sauce, and sprinkled them with cheese, and so in them the melted cheese holds the sausages, hold on somehow .. ayuu, sausage makers, what to do? all the beauty was broken .. decided to surprise the guests, and now the dough is obtained separately, they will eat in the bite
* Anyuta *
Quote: Suslya

People, you need to consult

Sausages also fall out of the dough according to another recipe freely .. (I did it yesterday):
Suslya
yeah. I made my favorite dough, a pizza dough ... I'll try to make it later ... did it really play such a role, yeast it is yeast concocted ...
Julia V
I did it according to this recipe, the sausages also deflated a little after cooling, but did not fall out. Maybe it depends on sausages.
MariV
Elena Bo Here in this recipe "Kifle" below, after the recipe, I gave a link to kifle with sausages - according to this principle, it turns out very well!
Alicia
Quote: Suslya

People, I need to consult, I make these sausages, everything turned out as in the picture, I pulled it out of the oven, laid it out, and then some kind of miracle is direct, the sausages either decreased, or the loops increased, my sausages fell out, and lie next to the loops .. sho for nonsense ... I anointed some things with sauce, and sprinkled them with cheese, and so in them the melted cheese holds the sausages, hold on somehow .. ayuu, sausage makers, what to do? all the beauty was broken .. decided to surprise the guests, and now the dough is obtained separately, they will eat in the bite

I used Ostankino sausages. None of them dried up or fell out! I advise!

Just in case, you can try to "pinch" the dough from below so that it doesn't pop out. And try it with other sausages and with the appropriate test).
Good luck!

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