Skip to main content

Pigs in a Blanket #CulinaryCam #NationalPigsinaBlanketDay


Supposedly Saturday, April 24th is National Pigs in a Blanket Day. Uh-huh. Okay! 

We filmed this process for our Culinary Cam YouTube channel and I will link to that as soon as it's live.  In the meantime I'm giving you plenty of warning and lead time to make this for yourself because, trust me, you are going to want to eat these.

This dough is my go-to for everything from dinner rolls to the actual rolls, Danish Fastelavnsboller. It's quick to make and such a great texture. I do skip the milk and the cardamom for regular uses.

Ingredients

Dough
  • 13 grams active dry yeast 
  • 250 ml water, warmed to steaming but not boiling
  • 100 grams butter, melted and slightly cooled
  • 40 grams organic granulated sugar
  • 450 grams flour + more for kneading
  • 1 teaspoon baking powder
  • 1 teaspoon salt 
  • 1 egg

Assembly and Serving
  • hot dogs (prefer organic, 100% grass-fed)
  • ketchup
  • mustard
  • Also needed: rolling pin, baking sheet lined with parchment paper and silicone mat

Procedure

Dough
Pour warm water into a large mixing bowl, stir in sugar, and sprinkle yeast over the top. Let bloom for 10 to 15 minutes. It should be foamy and frothy. Add in the butter and egg. Whisk to combine.

Add in the flour, baking powder, and salt. Knead until a scraggy dough forms. Cover with a kitchen towel and let rise for 30 to 40 minutes. It should be doubled in size.

Assembly
Dust a workspace with flour and turn out the dough. Knead the dough, dusting to prevent sticking if needed. Use a rolling pin to roll out the dough to a rectangle, approximately 12" x 16". Cut the dough into strips to wrap the hot dogs. I reserved the rest and made dinner rolls!


Wrap the hot dogs with the strips and place it on parchment paper or silicone mat-lined baking sheet. Let them rest and rise for 20 to 25 minutes. While the dough rises, preheat the oven to 395 degrees Fahrenheit. 


Place the dogs in the oven. Bake for 10 to 12 minutes. Let cool on the sheet for a few minutes before serving.

Serve with whatever condiments you prefer. I served these with organic ketchup and two kinds of mustard.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P