Ingredients Dough: 20g fresh yeast 150g Nutricia Damin flour 200g Mevalia 200 ml For zero or LP drink 5g cane sugar 50g butter 1 teaspoon of salt You can use either egg yolg for brushing a dough if your tolerance allows it and if not just water. In this recipe, I have used egg yolk mixed with little bit of Mevalia milk for brushing a dough before baking.
Sausages used in this recipe: Schott sausages (40g sausage = 72mg phe)
Method:
Mix fresh yeast, 100 ml of warm milk and 5g of sugar in a separate larger glass and leave it for 5-10 min.
In a bowl, prepare flour, salt, rest of a warm milk, and butter.
Mix everything together with yeast and form a dough.
Leave a dough to rest in a warm place to rise for about 1 hour.
After an hour of resting, make balls out of the dough and shape "sausage rolls" - in this recipe it is necessary not to sprinkle the board with a flour so it is going to be easier for shaping process.
You can find the video below with examples of different shapes for inspiration.
Bake until golden brown at 180 degrees for about 25 minutes with the top and bottom heating program and then for about 3 minutes with the fan program.
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