If you like pigs in a blanket, you'll want to give this recipe a try. Rather than having the little hot dogs (or sausages) peek out of either end, here they are completely enclosed in the dough. And instead of using puff pastry dough as the wrappers, you make a yeast dough that's more akin to traditional hot dog buns. Serve with assorted mustards at a kid's party or a Superbowl party.
- 1 kilogram flour
- 400 grams water (approximately)
- 75 grams yeast (brewer’s)
- 150 grams butter
- 50 grams lard
- 15 grams salt
- 100 grams sugar
- 40 hot dogs (mini)
- Place the flour on a work surface and make a well in the center.
- Combine all the ingredients in the well and knead the dough vigorously for 10 to 12 minutes. The dough should be soft but not sticky.
- Shape the dough into 2 balls, cover with a kitchen cloth and let it rest for 50 to 60 minutes.
- Without kneading, shape the dough into a roll and cut it into 40 pieces (each weighing approximately 20 grams).
- Shape each piece of dough into a log and roll it out with a rolling pin into a rectangle.
- Place a hot dog on each rectangle and enclose it in the dough, sealing the ends.
- Place the rolls on a baking sheet, sealed side down.
- Brush the dough with beaten egg and bake immediately at 210C for 8 to 10 minutes.