Saturday, 1 January 2011

Pigs in Duvets

I don't really know the original source of this recipe ... it's been going around in my family for a while - I wouldn't be surprised if it is a Bom Apetite heirloom. In a very chic way, the recipe was passed on to me scribbled on a napkin! So all credits to the original creator and my apologies for failing to mention your name, I would if I could :)

(Makes 60 )

2 Sachets of dry yeast (20 gr)
3 Tablespoons of sugar
1 Tablespoon of salt
100 grams of melted butter
5 Tablespoons of vegetable oil
5 eggs
3 cups of warm milk

Approx 1 Kg of plain flour 
2 Packs of 10 Frankfurters 

This recipe can be easily halved; instead of 5 eggs use 3, everything else can be split in 1/2.

1. Blend all 7 first ingredients; reserve the flour and Frankfurters;
2. Transfer the mixture to a large bowl and slowly add the flour.

3. Mix well until the dough is smooth, gradually adding the remaining flour.
4. Work the dough until it easily comes away from the sides of the bowl and hands (you may need to add some extra flour).

At this stage I transfer the dough to my Bread-maker (Dough setting) and leave it to it; otherwise sprinkle a surface with some flour and knead it for 5 to 10 minutes.

5. Lightly coat a bowl with vegetable oil, place the dough and cover it with cling film. Let it rest for approx. 2 hours or until it doubles in size.
6. After the dough has risen, turn it onto a floured surface, divide it in 3 parts and flatten each to an approx. 8-inch square with a roller pin.

7. Divide the dough crosswise using a pizza slicer (or a knife).

8.  Section each Frankfurters in 3 and place each piece on a separate square of dough and wrap it pinching the ends.

9. Place the little parcels on a oiled baking tray; brush each little parcel with egg yolk, sprinkle some oregano and bake in a pre-heated oven to 180C until golden (approx 20 minutes).

Best eaten warm!!!

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