Brioche Hot Dog

Brioche Hot Dog
Quantity Ingredient
375 g Wheat Flour Type 550
1 packet Dry yeast
30 g Sugar
1 tsp Salt
100 g Butter
0,1 l Butter Milk
2 Eggs
1 Egg Yellow
3 tbsp Water
14 Vienna sausages
150 g Cucumber salad
250 g Danish Remoulade
5 tbsp Mustard
5 tbsp Ketchup
150 g Roast Onions

Brioche Hot Dog can be prepared very well in larger quantities. For the Brioche Hot Dog dough, first mix the flour, yeast, sugar and salt. Melt butter in lukewarm butter milk and knead with eggs under the flour. Cover and leave to rise for 30 minutes in a warm place. Knead. Cover and leave to rise for 30 minutes. Roll the dough into 14 balls. Roll out balls to 20 cm long flat cakes. Roll up the long side of the dough tightly and wrap it around the sausages. Place on a tray covered with baking paper. Cover with a cloth. Preheat baking oven to 185° C. Whisk egg yolk with water. Brush the brioche hot dog dough with egg yolk. Bake on the middle rack for 20 minutes. Brioche Hot Dog with cucumber salad, remoulade, mustard, ketchup and roast onions arrange.

Servings: 14, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
410 kcal
33 g
12 g
26 g

(C)opyright by Marions Kochbuch