Ingredients
- 12 SausageAny kind of those will taste nicely in this dish, so you are free to try any - I prefer chicken and pork sausages, though it might be interesting to try something else, like beef, turkey or soy sausages. But how about smoked or pineapple-flavored? You should find out the perfect taste on your own, if you're up to some fresh solutions.
- 450-500 g (3 2/3 cup - 4 cups) All-purpose flourYou may experiment and add cornmeal instead.
- 50 g (1/4 cup) ButterIt won't hurt to substitute butter with margarine
- 2 EggsYou'll need 1 whole egg and 1 yolk
- 250 ml (1 cup) Milk
- 11 g (0.35 oz) Dry yeastIf you don't have those or allergic to yeast, try using such mix: cream of tartar (100 g), flour (10 g), ammonium (8 g), baking soda (50 g) - it always works out!
- 1 tbsp Sugar
- pinch Kosher Salt
Directions
Sausage rolls are the easiest way to handle your breakfast. There are many recipes of this savoury pastry snack in many national cuisines, like Czech klobasnek or Finnish nakkipiilo. Traditionally, the puff pastry is used in British sausage rolls, however, the leavened dough allows to cut the fat up to 25 percent, making this recipe a bit healthier.
Steps
1 Done | Warm up 100 ml of milk in a cup, add dry yeast, 1 tsp of sugar and wait for the chemical reaction to start. |
2 Done | After 10 minutes, the yeast will rise and you'll see a kind of thick foam, that means your pre-ferment is active. |
3 Done | Pour the rest of warm milk to a large bowl, add salt and remaining sugar. |
4 Done | Combine the milk with poolish and mix throughly. |
5 Done | Then, add a whole egg and butter (it should be at room temperature, but you also can melt it and let it cool for a bit). |
6 Done | Add flour and mix it with great care, until your dough becomes completely indiscrete. |
7 Done | Keep forming the dough, then leave it in a warm place for some time to let it rise (10-15 minutes should be enough). Don't forget to cover your dough with a towel. To get the best structure, you may let it stay overnight, but you'll need to press it down from time to time. |
8 Done | Your dough should become like this, noticeably increased in volume. |
9 Done | Now knead the dough by hand. This step is extremely important, as you need to form the proper gluten strands to make your dough the way it should be. |
10 Done | Divide your dough into 12 equal parts. Shape each into a ball. |
11 Done | Stretch out each ball into a strip. |
12 Done | Roll out the dough. Make sure its length is twice as large in comparison to the sausage. |
13 Done | Wrap every sausage with a strip of dough. |
14 Done | Put your sausage rolls on the parchment, brush them with egg yolk mixed with a splash of water. Let them stay approximately 15 minutes, until the oven warms up to 180°C (360°F). |
15 Done | Bake the sausage rolls for 25-30 minutes. The crust should become golden when they are ready. Indulge! |
