Kitchen appliances and utensils: blender, microwave, bowl for dough, container for dough, a kitchen spoon.
Ingredients
Product | amount |
Wheat flour | 3 stack |
sugar | 3 tbsp. l |
butter | 75 g |
eggs | 2 pcs. |
yeast | 12 g |
salt | ½ tsp |
milk | 200 ml |
Step cooking
- The first step is to sift the flour. Sift three cups of flour through a thick sieve, it is advisable to do this twice.
- Pour half a glass of plain water and half a glass of milk into a separate bowl.
- Here we put ½ teaspoon of sugar and 12 grams of dry yeast.
- Then add 3-4 tablespoons of sifted flour to the liquid. We do this so that the yeast dissolves well. Stir the mixture, then the yeast will react with the flour, begin to work intensively. We put the bowl with the mixture aside for 5-10 minutes, so that it will ferment a little, and bubbles appear on top.
- In a tall small glass, break two chicken eggs, take out a blender, beat until light and increase in volume, add three tablespoons of sugar and beat well again.
- Then we put half a teaspoon of salt in the eggs, again interrupt the mixture with a blender so that all the flavorings are saturated with each other.
- Butter can be left to soften on the table in the kitchen, and if you haven’t done this, then we send a container with 75 grams of the product for a few seconds to the microwave in order to soften it.
- We will knead the dough in a food processor. Pour the dough, which has already come, into the bowl of the machine, add the egg-sugar mixture from the glass and the remaining flour there. We turn on the slow speed, begin to knead the dough.
- As soon as the dough in the bowl of the machine gathers in a lump, we send the softened butter directly to the dough.
- Knead the dough to the point where it stops sticking to the walls of the machine or to the hands. If it continues to stick, add 1-2 tablespoons of flour. With the help of a combine, we can knead the dough of the desired consistency in 5 minutes at high speed, hands this process will last about 15 minutes.
- Now we take a slow cooker, grease its bottom with vegetable oil, put the dough for proofing there. We set the temperature to 35-40 degrees. In time, this process can last from 30 minutes to an hour. You can place the dough in the kitchen by covering it with a towel. And the higher the temperature in the room, the faster and better the dough will do.
- After an hour, we take out the dough from the multicooker, it has grown perfectly, it has become lush, elastic, it does not stick to the walls of the multicooker bowl, it does not stick to hands. We spread it on the table, crush it a little, we can cook sausages in the dough.
Useful Tips
- The dough for sausages in the dough can be prepared only in milk, only in water, or use the mixed version, as in this recipe.
- Butter can be replaced with the same amount of cream margarine.
- It is impossible to melt butter or margarine to a liquid state, they should just be very soft.
Video recipe
From this video you will get information about the products and their quantity for cooking yeast dough for sausages in the dough. You will see the detailed process of kneading it, learn about the interchangeability of ingredients.
Dear readers, it is no secret that such products as sausages in the dough often help out housewives in extreme circumstances, when there is no time to cook, and you need to feed your family. Their children are especially fond of. Tell us, did you manage to make dough for sausages using this recipe? How did your family react to the product? What recipes do you use for the test when baking sausages in the test?