Summary

Ingredients

For the yeast dough:

• 250 g flour
• 0.5 ½ cube yeast
• 1 ½ teaspoon sugar
• 0.5 teaspoon ½ salt
• 20 g butter, soft
• 125 ml water, lukewarm

Moreover:

• 500 ml water, hot
• 2 ½ teaspoons baking soda
• 12 medium sausages or 6 normal (hot dog sausages or wieners)
• Gouda or Cheddar in one piece
• Sea salt, coarse

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Instructions

1. Let`s start with the yeast dough. To do this, the yeast is first dissolved in a little lukewarm water and some of the sugar is added. The yeast should then be left to stand for five minutes.
2. In the next step, the flour is roughly kneaded with the yeast, the remaining sugar, the remaining water and the salt. Only then is the butter added and everything is kneaded into a smooth dough. The dough is then covered with a damp tea towel or cling film and should rise for 1 ½ hours.
3. During this time, cheese and sausages can be prepared. The cheese is cut into narrow strips of approx. 7 x 7 mm, the sausages are cut lengthways and filled with the cheese.
4. After the rising time, the dough is divided into 12 or 6 portions, depending on the size of the sausages, formed into thin strands and wrapped around the filled sausages.
5. Once that is done, you can continue with the soda lye. To do this, the hot water is simply mixed with the baking soda until the baking soda has dissolved. The wrapped sausages are then dipped in the lye and placed on a baking sheet lined with baking paper, where they are sprinkled with a little sea salt. If you don`t like it that salty, just leave out the salt.
6. Finally, they are baked in a preheated oven at 200 ° C top / bottom heat for 15 - 20 minutes until golden brown.
7. They taste great both cold and warm.