Usuba
Sausages in Yeast Dough with Cheese
Appetizing buns made from yeast dough with smoked sausage inside. The dough is cut and arranged in a fan pattern, giving the bun a beautiful appearance and crispy edges. Topped with parmesan and dill for extra flavor.
- Total
- 90 min
- Standard serving
- 264.3 g
Ingredients
Total 5
Instructions
- 1
Step 1
Divide the yeast dough into balls weighing about 70 g each — roughly the size of a tennis ball.
- 2
Step 2
Roll each ball into a flatbread and place a peeled sausage on it.
- 3
Step 3
Wrap the dough around the sausage like a dumpling, sealing the edges tightly and pressing the dough against the sausage.
- 4
Step 4
Cut the bun crosswise into 8 parts, but do not cut all the way through — leave the bottom uncut.
- 5
Step 5
Arrange the pieces in a fan pattern in a checkerboard order: place the bottom piece to the left with a turn (like a log), the next one to the right, and continue alternating.
- 6
Step 6
Preheat the oven to 220 °C. Line a baking sheet with parchment paper and arrange the buns.
Let the buns rise in a warm place for 15 minutes.
Mix the egg with milk and brush this mixture over the top of the buns.
- 7
Step 7
If desired, drizzle the tops of the buns with ketchup in zigzags, sprinkle with grated parmesan and dill.
- 8
Step 8
Bake for approximately 20 minutes until golden brown.
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