«Уладар» – УП «Борисовский комбинат хлебопродуктов»





Wheat flour of the highest grade

500 – 600 g


150 ml


100 ml


80 g

Dry yeast

12 g


45 g


20 – 25 

Method of preparation


To start, prepare the sponge. You can mix milk and water, and the liquid should be slightly warm. Pour the liquid into a bowl, add a tablespoon of sugar (from the total amount), yeast, and three tablespoons of flour (from the total amount). Mix the ingredients with a whisk until smooth. Cover the sponge with a towel and let it rest for 20 minutes


While the sponge is resting, prepare the eggs. Beat the eggs with a mixer, and as soon as the foam lightens, add all the sugar and salt. Beat until a thick foam forms


When the sponge starts to bubble, you can begin kneading the dough. Pour the egg foam into the sponge, add all the flour, and knead well. Then add the softened butter. Knead again


At this stage, you might need to add more flour. The amount of flour can vary each time you make this dough. I recommend weighing 500 g of flour and using it for kneading. Separately weigh another 100 g of flour and add it little by little as needed. The dough should be soft and not sticky. Place the finished dough in an oiled bowl, cover with plastic wrap, and let it rise. It’s best to preheat the oven to 50°C (120°F), turn it off, and place the dough inside


After 40 minutes, the dough will triple in size and be ready. Place the risen dough on the table, deflate it, and divide it into two parts


Roll out one piece of dough into a square, about 35 cm in length and width. Cut the rolled dough into strips about 3 cm wide. By this time, the sausages should be peeled


Wrap each sausage with a strip of dough


Place the prepared sausages on a baking sheet and brush them with a mixture of egg yolk and cream


Put the baking sheet in a preheated oven at around 180°C (350°F) for about 20 minutes

Share the recipe on social media. Enjoy your meal! With care for you, UE “Borisovskiy kombinat hleboproduktov”

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