Before, I was very fond of dogs in the test, even in childhood as — that tried to cook a couple of times, but nothing came of it. I decided to take a chance again, and this time the sausage in the dough turned lush and delicious, I did not expect. The secret — in good recipe. Better use of active yeast, not to wait so long, until the dough is suitable.
Flour — Article 3. 5.
chicken egg — 1
Milk — 230 ml
Butter — 100 g
The yeast (dry) — 10 g
salt — 1 tablespoons
Sugar — 1 teaspoon
Sausages — 6
1. Milk a little — a little heated in a pan, then pour into a bowl and add the yeast. Add 1 cup of flour, stir, cover with a towel and put in a warm place for fermentation. When the mixture is a little fit, add egg, sugar, salt and melted butter. Adding a little remaining flour, knead a soft dough. Once the dough stops sticking to your hands, add more flour is not necessary. Flour can go a little more or less. When all the components are added, again, cover with a towel and put the dough in a warm place.
2. I usually crush the dough to the bowl, the better to see how the dough has come. When the dough rises, punched him, and give more time to come.
3. then separated from the test on a small piece of each piece and make the cake, which wrap a sausage, then firmly fastening the ends of the dough and roll out on the table a little bit to make the edges smooth. We spread all the sausages on a greased baking sheet and send in a preheated 180 degree duhovkudo browning. I it took 50 minutes. Serve the sausages in the dough warm.