← Nouns Cooking · Chinese

Ingredients

• 300 g Strong bread flour
• 6 g instant dried yeast
• 30 g Sugar
• 1 tsp Salt
• 190 ml evaporated milk (or whole milk), lukewarm
• 1 Eggs
• 55 g soft butter
• 10 hot dog sausages (frankfurters)
• 1 tbsp milk, for brushing

Method

1. Mix the flour, yeast, sugar and salt. Add the milk and egg and knead for 8–10 min into a smooth dough, then knead in the butter until silky and elastic. Cover and leave somewhere warm for 1 hour, until doubled.
2. Knock back the dough and divide it into 10 pieces. Roll each into a rope about 40 cm long.
3. Wrap each rope in a spiral around a sausage, leaving the ends of the sausage peeking out, and tuck the dough ends underneath.
4. Set on a lined baking tray, well spaced, cover and leave for 30–40 min, until puffy.
5. Heat the oven to 180°C (350°F). Brush the buns with milk and bake for 13–15 min, until deep golden. Cool slightly before eating.

Tips

• Squiggle ketchup and mayo over the top before baking for the full bakery look.
• Contains wheat, egg and dairy; check the sausages for gluten and allergens.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Seasaltwithfood