Yeast Buns with Salad
Light and flavorful mini pizzas topped with turkey sausages, served alongside a colorful salad – perfect for a kids’ party!
Ingredients
- 400 g wheat flour (Type 1050)
- 1 packet dry yeast
- Salt
- 3 tbsp Rapeseed oil
- 250 g Zucchini (1 Zucchini)
- 70 g almond kernels
- 200 g Cream cheese (13% fat)
- 100 ml coffee cream (4% fat)
- Pepper
- 200 g turkey sausages (Vienna style; 4 turkey sausages)
- 300 g green salad (seasonal; 2 green salads)
- 200 g yellow bell pepper (1 yellow bell pepper)
- 240 g tomatoes (3 tomatoes)
- 1 bunch chives
- 300 g Yogurt (1.5% fat)
- 150 g Sour cream
Instructions
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1.
Mix flour and yeast in a bowl. Gradually stir in about 250 ml lukewarm water, 1 tsp salt, and the oil using a hand mixer’s dough hook.
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2.
Knead the dough until it no longer sticks, then dust with flour and cover; let rise in a warm place for about 30 minutes until roughly doubled in volume.
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3.
Meanwhile wash, peel, and finely grate the zucchini.
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4.
Finely chop the almonds with a food processor or large knife.
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5.
Combine cream cheese and coffee cream in a small bowl and whisk smooth. Add grated zucchini and chopped almonds, seasoning with salt and pepper.
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6.
Cut each turkey sausage into five equal pieces.
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7.
Knead the dough again, shape it into a log, and divide into 20 portions.
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8.
Roll each portion into a ball, flatten, and form a rim: press a glass cup rim lightly in flour, then press onto the dough ball to create an edge.
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9.
Line two baking trays with parchment paper and place the yeast buns on them. Spread each with the cream‑vegetable spread and insert one sausage piece into the center of each.
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10.
Bake in a preheated oven at 225 °C (200 °C fan) on the middle rack, about 15 minutes per tray, until golden.
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11.
Meanwhile wash the salad leaves, remove stems, dry, and cut into bite‑sized pieces. Place in a bowl.
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12.
Halve the bell pepper, deseed, wash, and dice small. Quarter the tomatoes, remove stem ends, and slice crosswise. Wash the chives, shake dry, and cut into rings; place in a small bowl. Add yogurt and sour cream to the bowl with 3 tsp salt and ½ tsp pepper, whisk into a sauce. Fold into the salad and serve alongside the buns.
