this recipe features a delicious enriched dough wrapped around a classic (vegan) hot dog! great for entertaining, or whenever you feel like having a fun meal.

makes 8 servings / baking time: 20-25 min / prep time: ~20 min / inactive time: ~1 hr

ingredients:

• 300g bread flour
• 7g instant yeast
• 22g granulated sugar
• 1/2tsp salt
• 190g warm non-dairy milk (i prefer soy)*
• 50g softened vegan butter
• 8 vegan hot dogs (i used yves – RIP)

optional for topping:

• 1Tbsp non-dairy milk
• about a half teaspoon sesame seeds

method:

1. in a stand mixer, add the flour and yeast. add the salt and sugar to the bowl (not on top of the yeast)
2. on a low speed, start the mixer and slowly pour in the warm milk. knead for about 5 minutes, or until the dough is smooth. (note: if kneading by hand, which is still doable but not something i recommend for enriched dough, this may take a bit longer, around 7-10 minutes)
3. if kneading by hand, let the dough rest, covered, for five minutes before proceeding with the next step.
4. once the dough is smooth, add the softened vegan butter. it should be room temperature, but not melted. knead until well-combined, about 5 minutes.**
5. shape the dough into a ball, and cover (in the same bowl is fine) to rest, until it has doubled in size. this will take an hour or so, give or take, depending on the temperature of your kitchen.
6. once the dough has doubled, roll it out onto a clean, smooth surface into a rectangle, about 8″ by 12″. prepare a baking sheet with parchment paper.
7. using a knife or pizza cutter, cut the rolled-out dough lengthwise into eight ~1″ strips.
8. holding one uncooked hotdog in your hand, wrap one strip of dough around it so it overlaps slightly.
9. repeat for the other seven hot dogs. preheat the oven to 350F
10. cover the wrapped hot dogs loosely to rest while the oven preheats.
11. once the oven has come to temperature, optionally, uncover and brush the wrapped hot dogs with unsweetened non-dairy milk and top with sesame seeds.
12. bake for 20-25 minutes, until the tops are golden brown.
13. allow to cool on the baking sheet for at least 10 minutes before moving to a cooling rack. serve warm.
14. optional: serve with your favourite dipping sauces! personally, these are great dunked in yellow mustard, but delicious on their own.

notes

*milk should be warm to the touch but not hot. hot liquid will kill the yeast
**especially if kneading by hand, this will be very messy until the fat is incorporated. keep at it! with enough kneading, the dough will come together with the butter.