Last week, for the first time ever, I ate a hot dog with the bread-bun that accompanied it and I liked it. I kid you not. Let me explain.
I start by apologizing for repeating myself, particularly if you have been reading me for a while. You know that I do not really like bread and only eat it occasionally, when my mind calls for it. However, I love to make all things bread related and I usually share with my friends and taste testers. Now, whenever I go out and buy a hotdog, I generally remove the ‘dog’, the sausage, from the bun along with the toppings and set the bread aside. I eat the sausage with the toppings and nibble at a few pieces of the bread roll, the majority of it discarded. Too much bread for me. The same sort of thing happens with a hamburger. I usually deconstruct the burger when it arrives, removing the meat patty, as well as the toppings and setting aside the bread bun. I tuck into the meat along with the toppings and accompanying sides – fries, coleslaw or salad. The bread bun is often left untouched or a little piece of it ais eaten. Again, not a fan of the bread. You understand now, why this is progress for me right – eating a hotdog with its bun?
With the continued Covid-19 lockdown, I have been checking off items on the list of bread-related things I have been meaning to try. Last week, it was Chinese Hot Dog Buns. I choose things on the list based on my mood and what I feel like eating. What I like about these buns is that I can use them for breakfast, lunch, dinner, or a snack with a cup of tea. They are filling and very satisfying. The dough around the bun is soft and fluffy and not too much bread, if you know what I mean. I am not embarrassed to tell you that I ate 3 of the buns the day I made them. Before you judge me, please know that that was the only thing I ate all day and I did not eat all 3 at once.
These buns are easy to make, and I know that you will like them, they are a treat. There are two main things here – the dough and the sausage. Use your favourite hotdog sausage. The dough is a rich dough made with milk, an egg, melted butter and lightly sweet. I am planning to use the dough to make other things, it really is tasty and has a good mouthfeel.
Here are a few things to note before making the buns.
● All the ingredients should be at room temperature. If you are using milk from the fridge warm it a little; lukewarm.
● Leave an inch at each end of the hotdog when rolling the dough around it, so that you get the desired effect of the hotdogs peeping through bun.
● Heat the hotdogs to give it a little colour – you can quickly heat them in a pan with a couple table spoons of oil for no more than 1 to 1 and half minutes. You can grill them quickly or add for a few minutes in boiling water.
● Let the hot dogs cool completely before rolling them with the dough.
● Pinch the ends of the dough so that they do not loosen when rising or baking and place the part with the ends at the bottom.
● My recipe is an adapted version, the original version uses heavy cream and milk to make the dough. Also, the dough is brushed with simple syrup after baking.
Try the recipe and let me know what you think.
Cynthia
cynthia@tasteslikehome.org
www.tasteslikehome.org
Chinese-style Hotdog Buns Recipe
Yield: 10
Ingredients
• 2 cups all-purpose flour, plus extra for work surface
• 3 tablespoons white sugar
• ½ tablespoon instant yeast
• ½ teaspoon fine table salt
• ½ cup lukewarm whole milk
• 2 eggs, room temperature (1 for dough and 1 for egg wash)
• 2 tablespoons melted butter (unsalted or salted)
• 10 hotdog sausage links
• 1 tablespoon water
• Sesame seeds (optional)
Directions
1. Mix together the flour, sugar, yeast and salt in a bowl and set aside.
2. Whisk together the milk, melted butter and 1 egg then add to flour mixture to form a dough. Flour a work surface and your hands and knead dough for 10 minutes until smooth and elastic. Add little sprinkles of flour as you knead, if needed.
3. Transfer the dough to an oiled bowl, cover and place somewhere warm to prove for 1 hour or until the dough more than doubles in size.
4. While the dough is proving, heat the hotdogs either by quickly cooking in a heated pan with a little oil for 1 to 1½ minutes, grilling for the same amount of time or boiling in hot water for 3 minutes. Let the hotdogs cool completely and pat dry to remove any excess moisture or oil. Set aside.
5. Line a baking sheet with parchment paper and set aside.
6. Divide the dough in 10 equal pieces, form into balls, and then working with 1 piece of dough at a time, roll into a rope about 12 inches and then let rest for 30 seconds (this is for the dough to shrink from the rolling) and then roll around hotdog, leaving and inch free on both ends of hotdog. Be sure to pinch the dough to seal the wrap. Place seam side down on the pan; repeat until all the hotdogs are wrapped with the rolled dough. Cover with plastic wrap and rise for 30 minutes.
7. 10 minutes into the rising time, preheat the oven to 350 degrees F.
8. Mix together the remaining egg with 1 tablespoon water and liberally brush all over the dough. Sprinkle with sesame seeds (optional).
9. Bake in preheated oven for 15 – 20 minutes or until nicely browned. Cool on a wire rack to room temperature before serving.
