Chinese Sweet Hot Dog Bun
The soft and fluffy dough is slightly sweet which greatly complements the savory bite of the hot dog. It is very similar to a pastry you may find at your local Asian bread store, but made fresh to order and can save you quite a penny.
2 1/2 cups bread flour
3 tablespoons sugar
3/4 cup warm water
2 teaspoons active dry yeast
1 egg, plus more for egg wash
3 tablespoons salted butter, melted
3 hot dogs
1/4 cup scallion, thinly sliced
2 tablespoons ketchup
2 tablespoons mayo
Step 1: In a small bowl, combine warm water (110°F), yeast, and 1 tablespoon of sugar. Stir well and set aside. In a larger bowl, whisk bread flour, 1 tablespoon sugar, and salt. Once the yeast mixture appears very foamy, gradually pour it over the dry ingredients while occasionally stirring. Add the egg and cooled melted butter. Stir well and then scrape in the sides with a spatula, until a mass of dough forms.
Step 2: Switch to floured hands and a bench scraper, and turn the dough out onto a floured surface. Knead the dough, until a smooth springy ball forms. Use the bench scraper to assist, if the dough sticks onto the surface.
Step 3: Transfer to a lightly greased bowl, lightly grease the surface of the dough, and cover with plastic wrap. Set aside in a warm area to rise and double in size.
Step 4: Turn the dough onto a lightly floured surface. Gently press into the dough to slightly deflate, and fold in the sides to form a 8-inch log. Divide the log into 6 equal portions, and then take each piece of dough and roll it into a 5-6 inch rope. Put the ends together and form a circle. Transfer each disc to a parchment-lined baking sheet, leaving at least 2 inches in between.
Step 5: Cover the baking sheet with a kitchen towel and allow the buns to rise in a warm place for another hour. The buns should close to double in size. Preheat the oven to 350 degrees F. Place half of a hot dog in the middle of each bun. Brush with egg wash. Use a pastry bag to drizzle ketchup then mayo on the buns. Sprinkle with sliced scallions.
Step 6: Bake for 15 – 20 minutes, or until golden brown . Rotate the pans halfway through baking.