| Quantity | Ingredient |
|---|---|
| 25 g | Fresh yeast |
| 0,1 l | Water |
| 50 g | Butter |
| 100 g | Yogurt |
| 1 tsp | Salt |
| 1 | Eggs |
| 450 g | Wheat Flour Type 405 |
| 8 | Vienna sausages |
| 2 tbsp | Milk |
Pölsehorn - Sausages in a dressing gown taste particularly good oven-warm. They can also be served cold. Dissolve fresh yeast in lukewarm water. Melt the butter at a low temperature. Remove from heat, let cool slightly and mix with yoghurt. Stir the yeast into the yoghurt. Season with salt. Stir in egg. Add flour. Knead into a smooth dough. If necessary, add a few drops of water. Cover the dough and let it rise for 30 minutes. Knead briefly and divide into two pieces. Roll out each piece of dough on a lightly floured work surface to a rectangle of 25 x 30 cm. Cut into 4 triangles. Put the sausages on the broad end. Roll up to the top. Pölsehorn - Place sausages in a dressing gown on a baking tray covered with baking paper. Leave to rest for 10 minutes. Preheat baking oven to 200° C. Pölsehorn - Brush sausages in their dressing gown with milk. Bake on the middle rack for 18 to 20 minutes.
Servings: 8, Difficulty:
Preparation time: 20 minutes, Total duration: 1 hour