Intreccio di frankfurter recipe by of 12-09-2015 [Updated on 23-06-2016]
This sausage weave was too cute not to. Although I don't like frankfurters, I must admit that they lend themselves well in many "scenographic" recipes and, once in a while, I forget what they are made of and eat them with great taste: break hunger and super appreciated by all. Today, in addition to the recipe, I also want to show you a video that we made here in the office and which tells a typical day of mine, if you are curious, here is the link. Friends greet you and wish you a sweet weekend, to ease the pressure I decided to take 2 days of leisure, last night I was at the Oriental festival and I pampered myself with lots of tastes of oriental cuisine and a nice Thai massage and today I'm going rafting with the whole family;) a kiss and tomorrow; *
How to make the wurstel weave
Dissolve the yeast in the milk.
Put the flour in a bowl, pour the milk in the center and start kneading.
Then add lard and salt and mix well.
Once you have a smooth and homogeneous dough, cover with a little cling film and let it rise for about 2 hours or until doubled.
Then take the dough back and roll it out to form a rectangle (about 20x30 cm).
Move the dough onto a baking sheet lined with parchment paper, then create horizontal cuts, spacing them a couple of cm between them.
Then start inserting the sausages vertically, passing once under and once over the pastry as you can see in the photo.
Brush the paste with melted butter and sprinkle it with sesame seeds.
Then bake at 180 ° C in a preheated convection oven, and bake for about 30 minutes or until golden brown.
Let it cool, then serve your cottage with the sausages.