Weekend baking: Hot Dog Flower Buns
of a flower. The sprinkling of sesame seeds and sliced scallions (shallots, green onions) adds to the attractiveness and flavour of the buns. What I particularly like about this flower bun is that you can, if you like, eat them by pulling apart a knob of bun and hot dog, eating it one piece at a time.
This flower bun is a perfect example of how you can present a dish or ingredient in more than one way, by varying the presentation, though using the same ingredients and cooking technique.
My recipe is an adapted version. Here are a couple of things to note.
· All the ingredients should be at room temperature. If you are using milk from the fridge, warm it a little; lukewarm.
· If you want to heat the hot dogs to give them a little colour quickly do so in a pan with a couple tablespoons of oil for no
more than 1 to 1 and half minutes. You can grill them quickly or add them for a few minutes in boiling water.
· Let the hot dogs cool completely before rolling them with the dough.
Ready to try this? Check out the recipe and photographs for guidance.
Cynthia cynthia@tasteslikehome.org www.tasteslikehome.org
Hot Dog Flower Buns
Yield: 8
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)
• 8 hotdog sausage links
• 1 tablespoon water
• Sesame seeds (optional)
• Thinly sliced green onions/scallions (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 the flour mixture to form a d
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 proof for 1 hour or
until the dough has more than doubled in size.
4. While the dough is proofing, 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 steeping in hot water for 3 minutes. Let the hot dogs cool completely and pat dry to remove any excess moisture or oil. Set aside.
5. Line 2 baking sheets with parchment paper and set aside.
6. Divide the dough in 8 equal pieces, form into balls,
and then working with 1 piece of dough at a time, roll into an oblong shape - 7 inches by 3 inches; let rest for 15 seconds (this is for the dough to shrink from the rolling). Place a hot dog in the center of the dough, fold over with half of the dough and roll to encase the hot dog. Pinch the dough from one end to the other to seal securely. Let rest seam side down for 10 seconds then cut into 6 equal pieces - cut straight down, guillotine style, do not use a sawing motion. Arrange the cut pieces on a lined sheet pan - start by putting one piece in the centre and the remaining 5 pieces closely around it to form a circle. Repeat until all the hotdogs are wrapped in the dough, cut, and arranged on the pans. Cover with plastic wrap and let 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 and scallions, if using.
9. Bake in the preheated oven for 15 17 minutes or until nicely browned. Depending on your oven, switch the positions of pans halfway through the cooking time for even baking. When done, cool on wire racks to room temperature before serving.