Ingredients:

  • 20g bread flour
  • 100g whole milk
  • 350g bread flour
  • 55g granulated sugar
  • 7g instant yeast
  • 1 large egg, room temperature
  • 110g warm whole milk
  • 40g unsalted butter, softened
  • 5g fine sea salt
  • 8 all-beef hot dogs
  • 1 large egg for egg wash
  • 15ml whole milk for egg wash
  • 7g honey

Instructions:

  1. Prepare the Tangzhong: In a small saucepan over medium-low heat, whisk 20g flour and 100g milk constantly until it thickens into a translucent, glue-like paste (approx. 149°F/65°C). Remove from heat and cool to room temperature.
  2. Mix the dough: In a stand mixer bowl, combine the cooled Tangzhong, 110g warm milk, 1 egg, 55g sugar, and 7g yeast. Add 350g bread flour and 5g salt.
  3. Knead and Enrich: Knead on low speed until a shaggy dough forms. Add 40g softened butter. Increase to medium speed and knead for 8–10 minutes until the dough passes the windowpane test.
  4. First Proof: Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size (approx. 60 minutes).
  5. Shape: Punch down dough and divide into 8 equal pieces. Roll each piece into a long rope and wrap around a pat-dried hot dog.
  6. Second Proof: Place shaped buns on a lined baking sheet. Cover and let rise for 45 minutes until puffy.
  7. Bake: Brush with egg wash (1 egg beaten with 15ml milk). Bake at 180°C for 15 minutes or until golden brown. Optional: Brush with honey-water mixture immediately after baking for high gloss.