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.
- 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)
- Also needed: rolling pin, baking sheet lined with parchment paper and silicone mat
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.
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.