Sausages in kefir dough in the oven

Step-by-step cooking

1. Step 1:

   

   How to make sausages in yeast dough on kefir in the oven? Prepare the products. Kefir is suitable for any fat content, refined oil, odorless. I indicated the sausages in grams, focus on the number of about 16 pieces.

2. Step 2:

   

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

3. Step 3:

   

   During this time, the yeast should be activated — rise with a cap on the surface. If this did not happen, then you will have to take others. Why is water temperature important? Yeast is a living organism, too hot water will kill them, they won't wake up in cold water.

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. Do not overdo it so that the cottage cheese does not turn out. Add the egg and salt to the kefir, mix everything with a whisk. Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

5. Step 5:

   

   Pour the kefir mixture to the yeast mixture, stir.

6. Step 6:

   

   Start sifting the flour in portions, kneading the dough after each addition. At first it will be convenient to stir with a fork, then start kneading with your hands. Be prepared for the fact that the flour may go more or less than specified in the recipe — look at the test. It should become smooth, elastic, but at the same time remain soft.

7. Step 7:

   

   At the end, pour vegetable oil into the dough. Mix it into the dough, it will practically stop sticking to your hands and begin to lag behind the walls. As soon as this happens, stop kneading. Assemble the dough into a ball, cover the bowl with a lid, towel or film and put it away for 1.5 hours in a warm place without drafts for lifting. I usually put it in the oven, not working!!!

9. Step 8:

   

   After the specified time, the dough will greatly increase in volume, I even started to "run away" from the bowl. Knead it — it will become smaller again and leave it to stand on the table for another 10 minutes. The dough turns out to be quite a large amount, so it will be more convenient to work with its halves.

10. Step 9:

    

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

11. Step 10:

    

    Cut the resulting layer into strips 2cm wide. I made it with a spatula, it is also convenient to cut it with a pizza knife.

12. Step 11:

    

    Peel the sausages from the film. Wrap each sausage with a strip of dough, winding it in a spiral. Place the sausages on a baking sheet lined with baking paper. Leave a place between them — the yeast dough will greatly increase in size.

13. Step 12:

    

    Beat the yolk with a fork. Brush the dough with it on top with a cooking brush.

14. Step 13:

    

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

15. Step 14:

    

    Cool the finished sausages a little and serve them to the table — they are delicious in a warm form. You can supplement them with sauces to taste. Bon appetit!