| Ingredient | Method |
| Dough: 180g HP flour 70g organic wholemeal flour 50g LP flour pinch of bread improver (optional) 3/4 tsp salt 1.5 tsp instant yeast 80g caster sugar ±155ml water 60g butter Filling: 8-9 Hotdogs Glaze: 1 egg, beaten+1/8 tsp salt white sesame seed Syrup: 2 teaspoons of sugar dissolved in 2 teaspoons hot water | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients and mashed potato in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 6-10 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface and knead lightly. Rest for 15 minutes. 3. Divide the dough into 8 small portions . Take each piece of dough and roll it into a 7-8 inch rope, keeping the middle thicker than the ends. Roll the rope around a hot dog, tucking in the ends. Place on a parchment-lined baking sheet (keep the buns 2-3 inches apart). Repeat until all the buns are assembled. Let dough prove for second time (about 1-2 hrs). 4. Brush with egg wash and top with white sesame seed and bake at 180 degree Celsius for 30-35 minutes till golden brown. Remove from oven and cool on wire rack. 5. Remove from the oven and immediately and brush the buns with sugar water. This last step gives them that signature bakery shine. *makes 8-9 buns |
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