Danish sausage rolls
Recipe for Danish sausage rollsEasy, moist, and very airy danish sausage rolls. They are perfect for the kids' lunch, a kids' birthday, or as a snack when out on a trip. Try different kinds of sausages to find out what you like the best.
Ingredients
- 300 g all-purpose flour
- 10 g sugar
- 2.5 g baking enzyme can be omitted, contributes to a better raising
- 6 g salt
- 40 g eggs corresponds to approx. 1 egg
- 185 g skim milk can be replaced by whole milk
- 25 g yeast or 6 g. dry yeast. If using dry yeast, mix it into the flour
- 50 g butter soft
- 8 sausages divided into 2
For brushing:
- 1 egg yolk
- 0.5 dl milk
Instructions
- Mix flour, sugar, baking enzyme, and salt in a bowl. I would recommend using a mixer for this dough as it needs to be kneaded for a long time.
- Beat an egg in another bowl and whisk it together with the milk. Stir the yeast into the egg/milk.
- Put the mixture of flour, sugar, and salt in a mixer. Now add the mixture of eggs and milk and knead the dough for approx. 5 minutes. After 5 minutes, add the soft butter and knead the dough for another 15 – 25 minutes, depending on the machine and how well it is kneading.
- The dough should be completely smooth and release the bowl before it is ready.
- Put the dough into a bowl greased with a little butter. Cover it and let it rise to double size. It is a wet dough, so it may well take some time. Approx. 1 – 1 1/2 hours.
- Sprinkle some flour on the table, take out the dough and divide it into 16 equal portions. Shape it into buns. Cover them and let them rest for approx. 10 minutes.
- Now roll out each bun into a sausage of approx. 20 cm. Then roll the dough sausage around each sausage and place it on a baking sheet with parchment paper with the assembly facing down.
- When all the sausage rolls are ready, they are covered and they must now rise to almost double size.
- Preheat the oven to 200 degrees Celcius. Place a tray in the bottom of the oven so you can make a little steam while baking.
- When the sausage rolls are raised, they must be brushed. Beat the egg and beat it together with milk, brush all the sausage rolls with the mixture.
- Place the sausage rolls in the middle of the preheated oven. Put 1/2 dl. water in the tray in the bottom of the oven, so that there is steam and quickly close the oven.
- Now the sausage rolls must bake for 13 – 15 minutes or until they are golden and delicious.
- Serve them hot or freeze them for later. They can also stay in the fridge for 3-4 days.
Nutrition
Calories: 237kcal
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