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sausage wrap
🇧🇷Brazil
•View in original language
(Português)
80 min(s)
15 servings
Luiz Guimarães
@nandoguimaraes- Ingredients
- Recipe
- Warm Milk250 ml
- Egg2 unit(s)
- Sugar02 tablespoon
- Salt1 dessert spoon
- Instant Dry Yeast5 g
- Oil40 ml
- Butter1 tablespoon
- Sausage6 unit(s)
- Egg (Ylk) - For brushing1 unit(s)
- Filtered coffee - To brush.1 teaspoon
- Wheat flour (To bind the dough)500 g
- Oregano to taste0 to taste
- Cook the sausage. Reserve.
- In a blender, add the warm milk, eggs, sugar, salt, yeast, oil and butter and beat on medium speed for approximately 30 seconds.
- In a large bowl, add this mixture from the blender and gradually add the wheat flour, until the dough starts to come off your hands. The amount of flour varies between 500 to 800 g.
- After the dough gets a thick texture and releases from your hands, separate them into pieces and start opening it with a roll. The thickness of this dough is up to the individual. I tend to make it pretty thin.
- Place the sausages side by side on top of the rolled out dough and roll the dough around the sausage. Cut them into pieces, like mini knees.
- Brush on top of the pieces a beaten yolk, mixed with coffee. Add a pinch of oregano on top, to taste.
- Place these pieces in a floured mold and bake in the oven (off) for about 40 minutes, so that it grows. Note: If you live in a very cold region, preheat the oven for about 10 seconds before placing the mold inside. Place a damp cloth on top of the dough to prevent it from drying out.
- After 40 minutes, remove the cloth from the dough and place it in the oven at 200 degrees for approximately 20 minutes or until golden on top and bottom.
- Expect to cool down a bit and serve. It's delicious!!!
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