Pigs in a Blanket

Prepare the sponge: warm the kefir and milk to 35°C, then add the sugar, yeast, and 100g of flour. Stir, cover, and leave at room temperature for 20 minutes.

Add the egg, vegetable oil, and salt to the sponge, stir well, then add the rest of the flour and knead into a smooth, elastic dough. Transfer the dough to an oiled container, cover with plastic wrap, and place in a warm spot for 2 hours until doubled in size.

Divide the finished dough into 8 equal pieces of 100g each (or 10 pieces of 80g), roll them into balls, let the dough rest for 10 minutes (remembering to cover the balls with wrap), and then shape them.

Place the wrapped sausages on a baking sheet lined with parchment paper, cover with plastic wrap, and let proof for 20 minutes.

Whisk the egg yolk with a splash of milk using a fork. Brush the sausages with the wash and sprinkle with sesame seeds.