Pigs in a Blanket

Use a baking sheet lined with parchment paper.

Course Main Course

Keyword Bread, Sausage

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.

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!