Sausage Rolls (Krenvirshki)
Homemade dough-wrapped frankfurters, glossy and golden — a nostalgic snack the author hadn't made in nearly 30 years.
Ingredients
| 1/2 kg pack | Flour (half a 1 kg pack; Topaz Mel Classic used) | |
| 2 tbsp | 30 ml | Yoghurt |
| 250 ml | Water | |
| 1 tsp | 5 ml | Sugar |
| 1 tsp | 5 ml | Salt |
| 1 tsp | 5 ml | Apple vinegar |
| 7 g | Dr. Oetker dry yeast | |
| 5 tbsp | 75 ml | Oil |
| 1 | Egg (for brushing the risen rolls, not in the dough) | |
| 8 | Frankfurters (author used "Zhitnitsa") |
Instructions
- Knead an elastic dough from half a 1 kg pack of flour (Topaz Mel Classic was used), 2 tbsp yoghurt, 250 ml water, 1 tsp sugar, 1 tsp salt, 1 tsp apple vinegar, 7 g Dr. Oetker dry yeast and 5 tbsp oil.
- Shaping: you can roll out a sheet and cut it into strips about 2 cm wide, or make little ropes, flatten them lightly with your hand and then wind them around the frankfurter. The author split each frankfurter in two. Use 8 frankfurters (depends on which you use; the author's were "Zhitnitsa").
- The dough rises once after kneading and a second time after shaping.
- Brush the risen sausage rolls with the beaten egg to which you have added 1 tsp water and a few drops of oil — it gives a wonderful glaze.
Note from the author: "I hadn't made these in almost 30 years. Harmful or not, they are wonderful! Everything is harmful nowadays anyway... May we be alive and healthy!"