Baked Sausages in Kefir Dough

The most favorite, appetizing and delicious, from simple products! Sausages in yeast dough with kefir in the oven — a recipe for a simple and satisfying dish that both adults and children will enjoy. The cooking process is not at all complicated; the resulting dough is very soft and airy.
cook time: 3h
Isla Thatcher
Baked Sausages in Kefir Dough

Nutrition Facts (per serving)

266
Calories
14g
Fat
24g
Carbs
9g
Protein

Ingredients (8 portions)

For dough:

Wheat flour 500 g
Kefir 250 ml
Water 100 ml
Eggs 1 pc
Vegetable oil 60 ml
Dry yeast 10 g
Sugar 30 g
Salt 5 g

For filling:

Sausages 600 g

For lubrication:

Egg yolks 1 pc

Recipe instructions

Step 1

Step 1
How to make sausages in yeast dough with kefir in the oven? Prepare your food. Kefir is suitable for any fat content, oil is refined and odorless. I indicated the sausages in grams, focus on the quantity of about 16 pieces.

Step 2

Step 2
Heat the water to a temperature of ~38°C — it should feel pleasantly warm to the touch, but not hot. Pour it into a large bowl in which you will knead the dough. Add sugar and yeast and stir. Leave on the counter for 15 minutes.

Step 3

Step 3
During this time, the yeast should be activated — rise with a cap on the surface. If this does not happen, then you will have to take others. Why is water temperature important? Yeast is living organisms; too hot water will kill it; in cold water it will not wake up.

Step 4

Step 4
Pour warm kefir into a separate bowl. You can warm it up a little in the microwave or in a water bath. Donʼt overdo it so you donʼt end up with cottage cheese. Add the egg and salt to the kefir, mix everything with a whisk. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

Step 5

Step 5
Pour the kefir mixture into the yeast mixture and stir.

Step 6

Step 6
Begin sifting the flour in batches, kneading the dough after each addition. First, it will be convenient to stir with a fork, then start kneading with your hands. Be prepared for the fact that more or less flour may be needed than indicated in the recipe — check the dough. It should become smooth, elastic, but remain soft.

Step 7

Step 7
Finally, pour vegetable oil into the dough. Mix it into the dough, it will almost stop sticking to your hands and will begin to pull away from the walls. As soon as this happens, stop kneading. Gather the dough into a ball, cover the bowl with a lid, towel or cling film and place in a warm, draft-free place to rise. I usually put it in the oven when itʼs not working!!! Proofing time is about 1.5 hours, but it is better to be guided by the volume — the dough should double in size.

Step 8

Step 8
After the specified time, the dough will greatly increase in volume; for me it even began to “run away” from the bowl. Punch it down — it will become smaller again and leave it to stand on the table for another 10 minutes. You get quite a large amount of dough, so it will be more convenient to work with its halves.

Step 9

Step 9
Then place the dough on a floured surface and roll it out with a rolling pin into a rectangular layer 1.5 cm thick.

Step 10

Step 10
Cut the resulting layer into strips 2cm wide. I did this with a spatula, it is also convenient to cut with a pizza cutter.

Step 11

Step 11
Remove the film from the sausages. Wrap a strip of dough around each sausage, wrapping it in a spiral. Place the sausages on a baking tray lined with baking paper. Leave some space between them — the yeast dough will greatly increase in size.

Step 12

Step 12
Beat the yolk with a fork. Brush it onto the top of the dough using a pastry brush.

Step 13

Step 13
Bake the sausages in the oven, preheated to 200°C, for 20-25 minutes. The exact time will depend on the features of your oven. The dough should be browned on top.

Step 14

Step 14
Cool the finished sausages a little and serve — they are delicious warm. You can complement them with sauces to taste. Bon appetit!

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