Crumbly hotdog buns

Recipe for crumbly hotdog buns

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the recipe for "Crumbly Hotdog Buns"! These delightful buns are perfect for creating mouthwatering hotdog sandwiches that will leave you craving for more. With a crumbly texture that adds an extra layer of satisfaction, these buns are sure to elevate your hotdog experience. Whether you're hosting a backyard barbecue or simply looking for a delicious snack, these buns are a must-try. Get ready to enjoy the perfect combination of softness and crunch in every bite!

Keywords: Crumbly, Hotdog buns, Mouthwatering, Sandwiches, Texture

Crumbly hotdog buns details

Crumbly hotdog buns, recipe Rating: 4.5
Number of votes:98 INGREDIENTS:

Makes 17

400g high protein flour

100g all-purpose flour, sifted

5g salt

20g milk powder, sifted

7g/ 3tsp bread improver

10g soya flour (optional)

70g castor sugar

7g instant yeast

220g water

1 small egg

60g butter/margarine

17 sausages

Breadcrumbs for coating

Variation :

Ham/bacon slices, fried

Omelets

METHOD:

1. Combine flours, milk powder, bread improver, soya flour, castor sugar, instant yeast, water and egg in a mixing bowl. Refer to Step 2-5 of Basic Sweet Bread Dough for preparation of bread dough for the first rising. Take special note on the sequence of adding ingredients.

2. When bread dough has finished its first rising, divide dough into 55g balls and rest them for 5 minutes before going on to shaping.

3. Form each dough into a long strip.  Wind the strip around a sausage such that both ends of sausage are exposed. Repeat this step with other doughs.

4. Spray buns with water. Fully coat buns with breadcrumbs.

5. Place buns on a baking tray and cover with a damp tea towel and leave to rise for 30-40 minutes until double in size.

6. Heat oil in a wok or deep fryer. Reduce to medium heat and fried hotdog buns until golden brown.

 

NOTES:

1. Time suggested for proving/rising is approximate only. Please adjust time depending on weather.

2. Do not over-prove your dough as this will result in beer-taste and crumbly bread.

3. For shaping, do not stretch dough into shape or length that you require as this will pop the air bubbles built up during the proving. You may also break the gluten by stretching the dough. Just work gently after the 5-minute rest.

4. Buns prepared using straight dough method do not stay soft for more than 2 days. Do consume buns within this period.

5. Alternatively, after the first proving, roll dough into a rectangle. Place slices of ham/bacon and omelet on dough. Moisten both ends of dough and wrap to enclose ham and omelet. Spray buns with water and coat surface of buns with breadcrumbs. Continue by following Step 5-6 above.