Directions
- Dissolve the yeast in water at room temperature. Leave it for 10 minutes.
- Mix the rest of the dough ingredients and knead for ~10 minutes.
- Put the dough in a bowl slightly sprinkled with oil, cover with foil and set aside for 3-4 hours in a warm place.
- Drain the canned tomatoes from the excess water, mix them with sauces and honey.
- Heat over medium heat until the sauce thickens and becomes jam-like.
- Season to taste with pepper salt and herbs.
- Preheat the oven to 190°C (375°F).
- Cut the sausages in half, cut the cheese slices to their length.
- Divide the dough into 4 parts.
- Roll out into a rectangular shape and about 0.5 cm thick, sprinkling with flour if necessary.
- Cut the dough so that it matches the size of the sausages.
- Spread one tablespoon of the sauce, put one sausage and slice of cheese on top.
- Roll the sausage in the dough, then cut off the excess dough, glue the edges together and place on a baking tray.
- 10-12 buns should come out of this portion.
- Cover with a cloth and leave to rise for about 30 minutes.
- Chop the remaining cheese into small cubes and mix it with the egg.
- Using a brush, spread the egg/cheese mixture on all the buns.
- Finally sprinkle with sesame and put in the oven for 15-20 minutes.
Ingredients
Dough:
250 g wheat flour
150 ml water
6 g fresh yeast (1.5 g dry)
1 tsp. sugar
7 g salt
1 tbsp. olive oil
Sauce:
1 can of tomatoes
1 tbsp. worcestershire sauce
1 tbsp. sriracha sauce
1 tbsp. honey
salt, pepper, oregano, marjoram, basil to taste
Stuffing:
6 wieners
sliced cheese
egg, sesame seeds
Fusion / Other
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