Recipes with Yeast

Pølsegifler

Water and yeast are stirred together. The food is crumbled in the flour. Water, ymer, egg and salt are added and the dough is well kneaded. Set for lifting a tight spot for approx. 30 minutes. The dough is thrown down and divided into two. Rolled out in two

Sausage horn 03

The margarine is melted in the milk for low heat. The yeast is chopped into the melted margarine, the maximum must be 25 degrees. Eggs and sugar are added. The flour comes in a little while and the dough is kneaded well and set for 30 minutes. After r

Sausagehorn 04

Melt the butter in a saucepan and add the milk. Pour the mixture into a bowl and stir the yeast out. Add the remaining ingredients (hold a little flour). Beat the dough well together. Cover the bowl with, for example, a lid and style the dough to raise a loose

Sausagehorn with cheese

Lightly dough the dough and allow it to adhere approx. 1 hour Divide the sausage into two half and roll a large piece of cheese (after taste and pleasure) surrounding the sausage. Spin the dough around the sausage and brush them with a little oil and sprink

Sausage horns (low fat)

Lun the milk in a saucepan. Pour it into a bowl and stir the yeast out. Add the remaining ingredients (hold a little wheat flour back). Beat the dough well together. Cover the bowl with, for example, a lid and style the dough to raise a loose place for approx.

Sausage horn for night food

Melt the butter and add the milk. Put it in a stirrup and stir the yeast out of it. Mix the remaining ingredients into. Beat the dough until it is smooth and smooth. Then set for raising 45 min. Knead the dough and divide it into 3 pieces, roll it out and divi

Homemade sausage horn

Season the yeast in the lukewarm water and add salt, sugary oil, and then flour to the dough is smooth and firm. Then raise 20 minutes a loose place. At the same time the fill is being arranged. Onions and carrots are cut into the tern and swirled in a litt

Sausage horn 02

The yeast is stirred in the lukewarm milk or water. Then add salt and sugar and melted margarine. Finally the flour. The dough is well kneaded. The dough is divided into 4 equal lumps (about 250 g. Per lump) divided into 8 parts, rolled out and the sausage