Hot dog buns:
500 g of wheat flour (T65)
1 tablespoon of caster sugar
1 teaspoon of fine salt
1 egg yolk
25 g of fresh baker’s yeast
120 ml (120 g) of whole milk
120 ml of water
40 g of softened butter
1 egg + 1 tablespoon of milk
Ingredients to top the hot dogs (Dress your hot dog the way you like it to enjoy it to the fullest):
6 hot dog sausages (they will be halved for the final presentation)
12 small hot dog buns
200 g of lacto fermented red cabbage
1 red onion
1 puck of Boursin® 150 g
Pour the flour into the bowl of a food processor or stand mixer. Add the caster sugar and salt, and mix on a low speed until well combined.
Add the egg and the egg yolk. Add the yeast by crumbling it with your fingers, the milk and water and mix on a low speed for one minute, then increase the speed until a dough starts to form.
Add the softened butter, 3 times running. Knead for 5 minutes on high speed.
Place the dough ball in lightly oiled bowl, cover with plastic wrap and let rise for 1 hour at room temperature (do not place in the fridge). Your dough will double in volume.
Place the dough on a floured work surface, stretch the dough with your fingers into the shape of a sausage, cut into 12 identical pieces and make 12 small balls.
Cover with a clean tea towel and let stand for 5 minutes. Shape the balls into small elongated loaves.
Place on a baking tray and let stand for at least half an hour.
Brush your loaves: beat 1 egg + one tablespoon of milk and, using a brush, spread the mixture on the buns.
Bake the buns in a fan oven at 190°C for 15 to 20 minutes (don’t forget to preheat the oven).
Once baked, place the buns on a pastry grid to let them cool down.
Mix the Boursin® and the milk until you obtain the desired texture.
Cut the buns lengthwise on one side only.
Boil the sausages in water for 3 minutes.
Spread Boursin® on the buns.
Fill the buns with your ingredients and add a half of a sausage.
Drizzle with Boursin® sauce using a pastry bag or a teaspoon.