Pigs in a Blanket
Regular hot dog buns just don’t cut it for specialty brats. This version uses a sort of pretzel dough for the blanket. Inspired by the Great British Baking Show
Pigs in a Blanket
Use a baking sheet lined with parchment paper.
Ingredients
Dough
- 8 ounces white bread flour (by weight)
- 1 teaspoon rapid rise yeast
- 1 teaspoon superfine sugar regular sugar will do in a pinch
- 1/2 teaspoon salt
- 3/4 cup milk at room temperature
Filling
- 5 big high quality brats or 8 regular hot dogs
- 1 tablespoon mustard
- 1 egg beaten
- sesame seeds
Instructions
Dough
- Using a large mixing bowl, mix the flour, yeast sugar and salt.
- Add the milk and mix with your hand (Paul Hollywood style). If the dough seems way too sticky, add a little flour.
- Leave the mixture uncovered for 5 minutes. The idea is to allow the dough to become fully hydrated.
- Flour your hands and turn the dough on to a lightly floured work surface. Kneed for 10 minutes. The dough should be smooth and elastic.
- Put the dough back into the mixing bowl and cover with plastic wrap.
- Let the dough rise for 30 minutes, it should begin to look puffy.
- Punch the dough down and turn it onto your work surface. Using a scale, split the dough into 5 equal sized balls (8 if you are using regular hot dogs).
- Let the dough balls rest for 5 minutes.
- Roll each ball into a rope about a foot long.
Filling
- Brush each brat or hotdog with a little mustard… not too much!
- Wrap a rope of dough around each brat or hot dog. Tuck the ends of each rope under the end of the brat and place it on the baking sheet.
- Let the pigs rise in their blankets for about 20 minutes. The dough should start to get puffy.
- Pre-heat the oven to 425 ºF.
- Brush the tops and sides of the dough with the beaten egg. Sprinkle the sesame seeds over the pigs.
- Bake for about 20 minutes. The dough should be golden brown and the brats should be cooked.
- Cool just a bit. These are best warm!