Hot Dog Bun


250g Prima Superior Bread Flour
25g Caster Sugar
3.75g Salt
10g Skim Milk Powder
15g Whole Egg
160g Water
4.5g Instant Dry Yeast
25g Shortening
200g Potatoes
20g UHT Milk
16g Wholegrain Mustard
1g Dried parsley
7 nos 6” Hotdogs


  1. Boil or steam potatoes for approximately 60 minutes. Cool and peel the skin away. Blend cooked potatoes in a mixer to mash. Add milk, wholegrain mustard and mix till smooth. Transfer mashed potato into a piping bag.
  2. Mix together Prima Superior Bread Flour, sugar, salt and milk powder in a mixing bowl.
  3. Add yeast, water and eggs into the mixture. Mix using a dough hook on low speed for a minute. Change to medium speed and mix for 3 minutes.
  4. Add shortening and continue mixing on low speed for 3 minutes. Change to medium speed and mix for 5 minutes.
  1. Rest dough in a container and cover with a damp cloth for 35 – 40 minutes.
  1. Divide into 70g dough pieces and pre-shape dough to oblong. Rest dough for 15 minutes.
  2. Roll dough to 35cm long and coil around the hotdog (tuck both tips under dough).
  3. Proof for an hour in a proofer or place at warm area for 70 minutes. Cover dough with a damp cloth.
  4. Preheat oven.
  5. Remove proofed dough from proofer or remove covered cloth, and allow dough surface to dry for 5 – 10 minutes. Egg wash the dough surface, slit dough in the middle (along the hotdog) and pipe 20g mash potato on slit area.
  6. Bake at 220oC in oven with fan for 18-20 minutes.
  7. Garnish with parsley after baking. Ready to serve.
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