8 - 12 small, thin frankfurter sausages (about 10 cm long)
150 ml milk
20 g fresh yeast
1 egg + egg for glazing
75 g butter
about 320 g flour
coarse sea salt
Melt the butter and let it cool. Dissolve the yeast in lukewarm milk. Mix in the egg, the melted butter and the flour. Knead the mixture until a soft dough forms.
Place the dough in a bowl, cover and let rise in a warm place until doubled in size.
Punch down the dough and roll it out into a large, thin sheet. Sprinkle the counter with a little flour if the dough sticks to it. Using a pastry wheel, cut the sheet into rectangles a bit narrower than the length of the sausages.
Bring some water to the boil in a saucepan. Warm the frankfurters by placing them in the simmering water for a few minutes. Pat the sausages dry and roll each of them up in a pastry rectangle, leaving the ends slightly visible (see the picture on right).
Place the sausage rolls on a roasting rack placed over an oven pan (covered with a sheet of baking parchment or foil). Brush the rolls with beaten egg. Crush the salt granules slightly and sprinkle on top of the rolls. Bake at 225 °C for about 15 minutes or until the pastry is nicely browned. Serve immediately.
Recipe source: "Nakkikääröt", Ihatsu, A. et al., ed. (1993) Otavan suuri keittokirja. Keuruu: Otava.