Golden, pillowy and impossible to resist, these Pigs in a Blanket wrap juicy sausages in soft, homemade yeast dough for a snack that disappears fast. Serve them warm from the oven with your favorite dip, and pair them with other cozy baked favorites like Cheesy Sausage Rolls or Spaghetti, Sausages and Eggs for an easy, crowd-pleasing spread.
Ingredients
- 250 ml (1 cup) warm milk
- 30 g (2.5 tbsp) sugar
- 7 g (2.25 tsp) active dry yeast
- 1 tsp salt
- 1 egg
- 450 g (3 3/4 cups) flour
- 35 g (2.5 tbsp) butter, softened
- 12 sausages
- 1 egg yolk + cream for brushing
Instructions
- Stir the sugar, yeast, salt and egg into the warm milk.
- Sift in the flour and knead; once smooth, work in the soft butter and knead 7-8 minutes.
- Rise in a large oiled bowl for 1 hour.
- Divide into 12 balls; rest covered 10 minutes.
- Roll each into an oval, cut the edges herringbone-style, place a sausage and wrap like a mummy.
- Proof 30 more minutes, brush with yolk-cream and bake at 180°C (350°F) for 20 minutes.
Tips
- Keep the milk warm, not hot, so the yeast activates without being killed.
- Do not skip the second proof: it is what makes the dough light and pillowy.
- For more guidance on working with yeast dough, see the baking guides at Serious Eats and Allrecipes.
Nutrition: per 100 g: 236 kcal, protein 8 g, fat 12 g, carbs 12 g.