HOT DOGS

Best Ever Hot Dogs

 Local farm outdoor raised Happy sausages in my homemade hot dog buns loaded with soft fried onions and stripes.  My first practice run for my Posh Hot Dog Birthday party and these were a delicious success.

Ingredients 

(makes 8)

The Hot Dog Buns

500g 00 flour

10g Himalayan sea salt

50g olive oil

30g fresh yeast (15g dried)

320g warm water

8 sausages

2 onions sliced

1 tbsp olive oil

The Stripes

French’s American Mustard

Tomato ketchup 

Mayonnaise 

Place the flour, olive oil, salt and if using dried yeast in a bowl add the water, if using fresh yeast add the yeast to the warm water with a pinch of sugar, stir to dissolve, add the water to the flour mix and bring together, knead for 7 minutes until smooth and springy to the touch.  Place back in to the bowl, cover with a tea towel and leave to prove at room temperature for one hour.  Once proved shape the dough in to a long rectangle approx 6 inches long and divide in to 8 equal hot dog rolls, place in a tin that means the buns have to touch, cover with a tea towel and leave to prove for a further hour.  Brush the tops with milk, bake in a preheated oven 200 C for 20 to 25 minutes until hollow when tapped.  Leave to cool on a wire rack and pull apart to separate each bun.

While the hot dog buns are cooking grill or griddle cook the sausages and soften the onions in the olive oil, set up your stripes bottle the stuff a sausage in your buns and load with your choice of fixings.