Yeast Dough Sausage Buns

Effective, tasty, affordable, for every day! Sausage buns made from yeast dough have an unusual, bizarre shape. To prepare them you need the most ordinary products. You can also add a slice of cheese to the filling.
cook time: 3h 30 min
Noah Merrick
Yeast Dough Sausage Buns

Nutrition Facts (per serving)

289
Calories
18g
Fat
24g
Carbs
10g
Protein

Ingredients (6 portions)

Dough:

Wheat flour 400 g
Milk 160 ml
Butter 130 g
Dry yeast 5 g
Eggs 1 pc
Sugar 1 tbsp
Salt 1 tsp

Filling:

Boiled sausage 400 g

Lubrication:

Eggs 1 pc

Recipe instructions

Step 1

Step 1
How to bake buns with sausage from yeast dough? Prepare all the necessary ingredients. First of all, letʼs make a dough.

Step 2

Step 2
Dissolve sugar and dry yeast in warm milk (38-40°C). Let the dough sit in a warm place for about 20 minutes until a lush yeast cap appears. If a foam cap does not appear, it means the yeast is of poor quality and you need to use another one. Otherwise, the food may be spoiled.

Step 3

Step 3
How to knead the dough? Pour the dough into a deep bowl. Add the egg and stir. Sift the flour through a sieve or using a special mug. This will add airiness to the baked goods.

Step 4

Step 4
Place most of the flour and salt in a bowl.

Step 5

Step 5
Knead the dough, gradually adding the rest of the flour. Since flour from different manufacturers has different properties, you may need less or more of it.

Step 6

Step 6
Remove the butter from the refrigerator in advance. You can melt it a little in a water bath or in the microwave, but not to a liquid state. Add soft butter to the dough little by little. Continue kneading the dough.

Step 7

Step 7
You will get a soft, elastic dough that does not stick to your hands. Roll the dough into a ball.

Step 8

Step 8
Leave it warm for 1.5-2 hours. During this time, knead the dough once or twice.

Step 9

Step 9
How to make the filling? Take the boiled sausage and remove it from the packaging.

Step 10

Step 10
Cut the sausage into round slices no more than 5 mm thick.

Step 11

Step 11
Divide the dough into 2-3 parts.

Step 12

Step 12
Roll each part into a layer about 5 mm thick.

Step 13

Step 13
Cut out circles from the dough with a diameter slightly larger than the diameter of the sausage. To do this, you can use a special round shape or glass.

Step 14

Step 14
Next we will form the buns. Place a circle of sausage on a circle of dough, a circle of dough on top, then another circle of sausage and again the dough.

Step 15

Step 15
Thus, you should get 5 layers of dough and sausage. Carefully pinch the edges of the dough.

Step 16

Step 16
Using a knife, make deep cuts on the bun, not reaching the end of the bun: 3 on one side and 2 between them on the other side. As in the photo.

Step 17

Step 17
Lightly turn the strips of dough so the filling is facing out. Seal the edges of the buns.

Step 18

Step 18
Line a baking tray with baking paper and lightly sprinkle with flour to prevent the buns from burning. Place the buns on a baking sheet and leave for 20 minutes. Beat the egg into a small bowl, whisk and brush the buns with it. This will give them a rosy color. Wash the egg first in running water and soda, as there may be harmful bacteria on its surface.

Step 19

Step 19
Place the baking sheet in an oven preheated to 180°C, bake the buns for about 50 minutes until the top of the buns are browned. The times are approximate, be guided by the operating characteristics of your oven. Let the finished buns cool slightly and serve them. Bon appetit!

Additional rubrics

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