Ingrediente:

Pentru aluat:

-       400 grame faina alba;

-   250 mililitri lapte caldut;

-       1 plic praf de copt;

-   1 lingurita rasa de sare;

-   1 lingurita zahar;

-       40 mililitri ulei.

Pentru umplutura:

-       8 crenvursti

-       8 batoane de cascaval (cam 6–7 centimetri lungime, cat crenvurstiul);

-   1 galbenus de ou;

-   1 lingura de lapte;

-       2 linguri seminte de susan.

Timp de preparare: 40 minute

Portii: 8

Mod de preparare:

Intr-un bol mare amesteci faina cu praful de copt, sarea si zaharul. Adaugi laptele caldut si uleiul, apoi framanti rapid pana obtii un aluat moale, elastic, care nu se lipeste prea tare de maini.

Pregatesti crenvursti. Iei fiecare crenvursti si il crestezi pe lungime, pe o singura parte, fara sa il tai complet – ca un buzunar. In taietura aceasta asezi un baton de cascaval, astfel incat sa intre bine si sa nu iasa prea mult in afara. Repeti la toti cei 8 crenvursti.

Imparti aluatul in 8 bucati egale. Iei fiecare bucata si o rulezi pe blat sub forma de snur lung, suficient de lung cat sa poti infasura crenvurstiul de cateva ori. Apoi iei crenvurstiul umplut cu cascaval si infasori aluatul in spirala in jurul lui, lasand capetele crenvurstiului usor la vedere. Asezi covridogii formati intr-o tava tapetata cu hartie de copt.

Intr-un bol mic bati galbenusul de ou cu lingura de lapte. Cu o pensula ungi covridogii pe deasupra, apoi presari semintele de susan. Intre timp, preincalzesti cuptorul la 180 °C.

Introduci tava in cuptor si coci covridogii aproximativ 20 de minute, pana cand aluatul este frumos rumenit, iar cascavalul din interior s-a topit. Lasi cateva minute sa se racoreasca, apoi ii servesti calzi, cu ketchup, mustar sau sosul preferat.

Bon appétit!

Ingredients:
For the dough:

·   400 grams white flour;

·   250 millilitres warm milk;

·   1 packet baking powder;

·   1 level teaspoon salt;

·   1 teaspoon sugar;

·   40 millilitres oil.

For the filling:

·   8 sausages;

·   8 sticks of cheese (about 6–7 centimetres long, the same length as the sausage);

·   1 egg yolk;

·   1 tablespoon milk;

·   2 tablespoons sesame seeds.

Preparation time: 40 minutes

Servings: 8

Method of preparation:
In a large bowl, mix the flour with the baking powder, salt, and sugar. Add the warm milk and oil, then knead quickly until you obtain a soft, elastic dough that does not stick too much to your hands.

Prepare the sausages. Take each sausage and cut it lengthwise on one side only, without cutting all the way through – like a pocket. Place a stick of cheese in this cut, so that it fits well and does not stick out too much. Repeat for all 8 sausages.

Divide the dough into 8 equal pieces. Take each piece and roll it on the work surface into a long rope, long enough to wrap around the sausage several times. Then take the sausage filled with cheese and wrap the dough in a spiral around it, leaving the ends of the sausage slightly visible. Place the shaped covridogs on a baking tray lined with baking paper.

In a small bowl, whisk the egg yolk with the tablespoon of milk. Using a brush, coat the covridogs on top, then sprinkle with sesame seeds. Meanwhile, preheat the oven to 180°C.

Place the tray in the oven and bake the covridogs for about 20 minutes, until the dough is nicely golden and the cheese inside has melted. Let them cool for a few minutes, then serve them warm, with ketchup, mustard, or your favourite sauce.

Bon appétit!