Hot Dog Buns ASIAN STYLE!
Whenever I hear the term “hot dog buns”, the $1 hot dog buns from Ikea / Costco automatically come to mind. Don’t get me wrong, I love the old-school hot dog buns that many consider as comfort junk food. I’ve even heard that the ones in New York are probably the best! … oh wait! Try Vancouver’s Japadog if you haven’t! 😉
In Asia, however, the bakeries do get very creative in incorporating their hot dogs to their buns! Asian “hot dog buns” have become a staple in every Asian bakery, be it Indonesian, Singaporean, Hong Kong, Gangnam (lol) etc. So, here’s a simple yet professional-looking way to make hot dog buns… Asian style!
Asian Hot Dog Buns (Caterpillar Buns)
Recipe from Seri Masak femina Primarasa's "Aneka Roti" (bought this book from Jakarta's Gramedia!)
- 1 teaspoon white sugar
- 1 1/4 teaspoon active dry yeast (3.5g)
- 1/2 cup milk (125ml)
- 1/3 cup sugar (35g)
- 1/4 cup butter (60g)
- 1/4 teaspoon salt
- 1 egg, beaten
- 2 cups all-purpose flour (250g)
This dough recipe is very similar to the ham and swiss rolls I made last year
Filling and Topping
- 8 hot dogs / sausages
- 1/4 cup shredded cheese
- 1 stalk green onions
- In a small bowl, dissolve 1 teaspoon sugar and yeast in 1/4 cup milk. Let stand until creamy, about 10 minutes. Meanwhile, warm the other 1/4 cup milk in a small saucepan until it bubbles, then remove from heat. Mix in sugar, butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, egg, salt and 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. I used my stand mixer with the dough hook on the lowest speed to mix my dough. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place (approximately 100F / 40C) until doubled in volume, about 1 hour.
- Punch the dough and knead. Separate into 8 equal pieces, each weighing approximately 60g. For each piece, roll out the dough, flattening into a rectangle. Place a piece of hot dog on the edge of the rectangle, and roll to wrap the hot dog completely. Make 4 or 5 deep incisions on the hot dog buns, but still keeping each piece intact, being careful not to cut them completely. For each piece, rotate facing up in opposite directions. Arrange them onto a prepared tray (greased or laid with parchment paper), and let rest for 20 minutes. Meanwhile, preheat oven to 350 degrees F / 180 degrees C.
- Pipe with mayonnaise, then top with shredded cheese and green onions.
- Bake in preheated oven for about 20-25 minutes, until golden brown.
Ta-dahhhh! These buns are so easy but they look really good! My family really enjoyed them and their first reactions upon seeing these were “Whaaat?! You made that? I thought you bought them!”. Go impress your friends and family with these! ❤
Anyway, it’s tax season again! I usually dread this period but I especially dread it this year because I’m basically doing my taxes from a million miles away. Getting all my t4 slips is such a paaaaain. lol. Alright peeps! Until then!