Sausage horn - big, soft and airy

Ingredients for Sausage horn - big, soft and airy

Instructions for Sausage horn - big, soft and airy

To prepare the Sausage horn - big, soft and airy recipe, please follow these instructions:

Heat air 180 degrees, 12-15 minutes

Margerine is melted and poured into a bowl.
Add 1 dl milk so that it is a little finger lied.
The yeast crumbles into the mixture and when dissolved, add 2dl of milk, egg, sugar and salt and stir evenly. Add flour, gradually, and let the flour soak up the liquid. Eel and let rise for 30 minutes.
Eel the dough and roll it out into a big circle. Divide the circle into 10 pieces, roll the sausages into the dough and allow to rise for 15 minutes. Brush with egg or milk and bake.

The dough is also excellent for muffins.

tips:
The rolled dough may be lubricated with ketchup.