Description
A kids’ favorite! Skip the bakery line and make these soft, buttery Chinese bakery hot dogs with soft and puffy milk buns at home. Perfect for a quick snack or meal on the go.
Ingredients
Scale
Dough
- 1 egg
- 2 tablespoons granulated sugar (30g)
- 1/4 cup sweetened condensed milk (75g)
- 1 cup whole milk (250 ml)
- 1 packet instant dry yeast (7g; 2-1/4 teaspoons)
- 3-1/4 cups all-purpose flour (500g)
- 4 tablespoons salted butter (56g; soften; see notes)
- Neutral oil (to grease bowl)
Hot dogs
- 12 hot dogs (raw)
Egg wash
- 1 egg
- 1 tablespoon whole milk
Glaze and garnish
- 2 tablespoons salted butter (melted)
- Roasted white sesame seeds (optional)
Instructions
- Make the dough: In a large bowl, whisk together egg, sugar, sweetened condensed milk, milk, yeast, and softened butter until roughly combined. Sprinkle flour over the top of the mixture and mix until a rough dough forms. Transfer the dough to a clean surface and knead for about 15 minutes until smooth. The dough should come together without extra flour, but if it feels too sticky, lightly flour your hands and continue kneading.
- Proof: Lightly grease a bowl with neutral oil, place the dough inside, and cover. Let it rise for about 2 hours or until doubled in size. Proofing time may vary. A warm spot, like under a light or in a proofing oven, will speed up the process. You can also proof it in the fridge overnight.
- Wrap hot dogs: Punch down the dough and divide it into 12 equal pieces for 12 hot dogs. Roll each piece into a long rope, about 10 inches in length. Place the dough on a flat surface and position a raw hot dog at the bottom end. Roll the hot dog up, ensuring at least three full loops of dough around the center of the hot dog, with about ½ inch of hot dog exposed at both ends. Arrange the wrapped hot dogs on a baking sheet, leaving about 1 inch of space between each. Let them rest for 45 minutes for a second proofing.
- Egg wash and bake: While the buns are proofing and there are about 15 minutes left, preheat the oven to 350°F.In a small bowl, make the egg wash by whisking together egg and a little milk. Brush the buns and the exposed ends of the hot dogs with the egg wash, then bake for 22 minutes, or until golden brown on top.
- Finish: When the buns are out of the oven, brush them with melted butter for a shiny, buttery finish. Sprinkle the top with toasted sesame seeds. Let them cool slightly before serving. Enjoy the soft, fluffy buns with their golden, glossy top!
Notes
If you only have unsalted butter, add 1/2 teaspoon salt to the dough mixture (about 3 g)
- Prep Time: 2 hours, 45 minutes
- Cook Time: 22 minutes
- Category: entree, snack, appetizer
- Method: oven
- Cuisine: Asian, Chinese