Description
Skip the bun this summer when you going for hot dogs and instead wrap the entire sausage in buttery challah dough. You won’t be sorry.
Ingredients
Scale
- 1 teaspoon sugar
- 1 cup warm water
- 1 tablespoon dry yeast
- 1/2 cup oil
- 1/4 cup sugar
- 2 teaspoons salt
- 2 eggs
- 3 3/4 to 4 cups all purpose flour
- Sesame seeds
- 1 egg yolk, beaten with 1 teaspoon water
- 12 hotdogs
Instructions
- Dissolve sugar in 1/2 cup warm water in a large mixing bowl that has first been rinsed with very hot water. Sprinkle yeast on top and let stand for 10 minutes. Stir to dissolve.
- Combine with oil, remaining water, sugar, salt, eggs, and half the flour. Beat well. Stir in the remaining flour. Dough should be sticky. Cover dough and let rest for 10 minutes. Turn out onto a floured board and knead for 10 minutes, adding flour as needed.
- Place in a lightly oiled bowl and cover with plastic wrap. Allow to rest until doubled, about 30 minutes.
- Line 2 baking sheets with parchment paper and set aside. Punch down dough. Divide dough into 12 equal parts. Shape onto ropes. Roll the rope around an entire hot dog making sure to secure the ends tightly. Place on the baking sheets.
- Brush with beaten egg yolk and sprinkle with seeds. Bake at 400 degrees for 25-30 minutes until golden brown.
Notes
If you have extra dough, you can make an extra little loaf of challah! Just braid loosely and bake without the hot dog!
- Category: Baking, Main, Appetizer, Bread