Combine all dough ingredients except butter in a bowl, ensuring yeast does not directly touch sugar or salt.

Knead the dough by hand or mixer for 5 minutes.

Add butter and knead for another 15–20 minutes until smooth.

Let the dough rise in a warm place (40°C) for 50 minutes until doubled in size.

Mix chopped onion, pickle, mayonnaise, and pepper in a separate bowl.

Divide the dough into 8 equal portions and shape into balls.

Let the dough rest for 15 minutes for intermediate proofing.

Flatten each dough ball, add filling, and seal tightly.

Shape into an oval and let rise in a warm place (40°C) for 30 minutes.

Brush the surface with egg wash.

Cut slots for sausages and press them firmly into the dough.

Drizzle ketchup and honey mustard, then sprinkle parsley flakes.