This
recipe exemplifies the kind of high-low combination of ingredients
represented throughout Christina Tosi's "Milk Bar Life": store-bought
hot dogs, handmade "bun." It's decidedly unpretentious, and most likely a
retro crowd-pleaser. The toppings are rolled and baked inside.
You may find, as the tester did, that more flour is needed than the 3 cups called for in the original recipe.
Make Ahead: The dough needs to proof in the refrigerator overnight.
Servings:
Ingredients
- 3 to 3 3/4 cups flour, plus more for the work surface
- 1 tablespoon kosher salt
- Generous 1 teaspoon active dry yeast
- 1 3/4 cups plus 1/2 teaspoon warm water
- Toppings such as ketchup, mustard and/or Sweet-and-Sour Red Onion Jam (see related recipe)
- 8 all-beef hot dogs, such as Nathan's Famous Original Coney Island Natural Casing Beef Frankfurters
- 1 large egg
- 2 tablespoons sesame or poppy seeds
Directions
Combine
the 3 cups of flour, the salt and yeast in the bowl of a stand mixer
fitted with a dough-hook attachment. Add the 1 3/4 cups of water; beat
on the lowest speed for 3 minutes, adding flour as needed to form a
smooth and somewhat cohesive "wet ball" consistency. Knead on the lowest
speed for about 4 minutes; the dough should bounce back softly when
pressed.
(Alternatively, stir those initial ingredients together in a large mixing bowl, then gradually add the water, stirring, until the mixture has come together in a shaggy mass; add flour as needed and then knead by hand on a lightly floured surface.)
Cover the bowl with plastic wrap and refrigerate overnight.
When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or silicone liners. Lightly flour a work surface.
Transfer the dough to the work surface; divide into 8 equal portions. Roll out each one into a rectangle about the length of the hot dogs you're using, and wide enough to fully wrap around the dog (say, 8 by 5 inches).
Spread the dough with about 2 tablespoons of any condiment/any combination of fixings you like. Place a hot dog on top of each piece of dough and wrap up like a baby in a blanket. Arrange the dough-wrapped dogs seam side down on the baking sheet.
Whisk together the egg and the remaining 1/2 teaspoon of water in a small bowl. Brush each blanketed dog with egg wash and sprinkle with some sesame or poppy seeds. Bake for about 25 minutes or until the bread blankets puff slightly and take on a golden hue.
Serve hot or at room temperature.
(Alternatively, stir those initial ingredients together in a large mixing bowl, then gradually add the water, stirring, until the mixture has come together in a shaggy mass; add flour as needed and then knead by hand on a lightly floured surface.)
Cover the bowl with plastic wrap and refrigerate overnight.
When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or silicone liners. Lightly flour a work surface.
Transfer the dough to the work surface; divide into 8 equal portions. Roll out each one into a rectangle about the length of the hot dogs you're using, and wide enough to fully wrap around the dog (say, 8 by 5 inches).
Spread the dough with about 2 tablespoons of any condiment/any combination of fixings you like. Place a hot dog on top of each piece of dough and wrap up like a baby in a blanket. Arrange the dough-wrapped dogs seam side down on the baking sheet.
Whisk together the egg and the remaining 1/2 teaspoon of water in a small bowl. Brush each blanketed dog with egg wash and sprinkle with some sesame or poppy seeds. Bake for about 25 minutes or until the bread blankets puff slightly and take on a golden hue.
Serve hot or at room temperature.
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