The soft braids with wurstel are tasty, soft and fragrant, perfect to prepare when you want something savoury but simple, able to please everyone, from the little ones to the grown-ups. They are ideal for aperitifs, buffets, birthday parties or as a creative alternative to classic hot dogs. A homemade recipe with a brioche-like dough that wins everyone over at the first bite! Below, let’s see together what you need to make our delicious soft braids with wurstel:
Other recipes with wurstel :
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Cooking time: 25 Minutes
- Portions: per circa 11 treccine
- Cooking methods: Oven
Ingredients
- 4 cups flour (half 00 flour and half Manitoba (high-protein))
- 1 cup milk
- 1 egg
- 2 1/2 tsp fresh baker's yeast (about 12 g)
- 1 1/2 tbsp sugar (about 20 g)
- 1 3/4 tsp salt (about 10 g)
- 1 teaspoon honey
- 3 1/2 tbsp butter (about 50 g)
- 8 jumbo hot dog sausages
- to taste sesame seeds
- 1 egg yolk + 1 tablespoon milk (for brushing)
Preparation
Dissolve the fresh baker’s yeast together with the honey in the lukewarm milk, stirring until fully dissolved.
Pour the flour into a large bowl (or into the mixer bowl) and add the sugar. Add the milk with the dissolved yeast and start mixing, then add the egg and knead until you obtain an initially homogeneous mixture.
Incorporate the soft butter little by little, making sure it is well absorbed before adding more. Continue kneading patiently until you obtain a smooth, soft and elastic dough.
Only at this point add the salt and work for a few more minutes. Shape into a smooth loaf, place it in a bowl, cover with plastic wrap and let it rise in a warm place until doubled in size (about 2-3 hours).
Once ready, transfer the dough to a lightly floured work surface and divide it into portions of about 3.2 oz (approximately 90 g) each. Divide each portion into two equal parts and shape with your hands two rolls about 8 inches (20 cm) long.
Begin to braid the two rolls and, while braiding, place a first piece of sausage in the center. Continue braiding and add another piece of sausage at each turn of the braid, using about 3 sausages for each braid. Continue to the end, trying to encase the filling well inside the braid.
Carefully seal the ends, pressing gently with your fingers to prevent them from opening during baking. Arrange the braids on a baking sheet lined with parchment paper, well spaced apart.
Let rise again for about one hour, until well puffed.
Brush the surface gently with the egg yolk mixed with the milk and sprinkle with sesame seeds.Transfer to a conventional oven preheated to 356°F and bake for 20-25 minutes, until the braids are golden. Remove from the oven and let cool for a few minutes before serving.
Enjoy and.. see you in the next recipe!
If you try this recipe, make sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
