Servings: 6 buns
Ingredients
Yudane
- 75 g bread flour (½ cup + 1 tbsp)
- 90 g boiling water (6 tbsp/0.38 cup)
Main Dough
- 225 g bread flour
- 40 g granulated sugar (2½ tbsp)
- 1 egg (size L)
- 65 g whole milk (¼ cup + 1 tsp)
- 1 tbsp skimmed milk powder (optional)
- ¼ tsp salt
- 4 g instant yeast (1 tsp) (for active dry yeast, activate with 2 tbsp lukewarm milk from the total amount)
- 45 g butter (3 tbsp)
Other ingredients
- 6 hot dogs
- Cooking oil (for searing the hot dogs)
- Egg wash: 1 egg whisked with 1 tsp water, or
- Milk wash: whole milk (for a softer finish)
- Butter (for brushing after baking)
- Sesame seeds
Instructions
- Make the Yudane: Mix bread flour with boiling water. Stir quickly into a sticky paste. Let it cool completely — ideally, refrigerate overnight for best results.
- Make the Dough: In a mixing bowl, combine the remaining bread flour, milk, milk powder, sugar, salt, egg, yeast, and chilled Yudane (cut into small pieces). Knead until gluten starts to develop, then add softened butter. Continue kneading until the dough is smooth, elastic, and pulls away from the bowl. Cover and let rise in a warm spot for about 1 hour, or until doubled in size.
- Prepare the Hot Dogs: Heat a little oil in a pan over medium heat. Lightly sear the hot dogs until they develop some color. Set aside to cool.
- Shape the Buns: Gently punch down the dough and divide into 8 equal pieces. Roll each piece into a 10–12 inch (25–30 cm) rope and wrap around a hot dog, tucking the ends under. Place on a parchment-lined baking sheet, leaving 2–3 inches (5–7 cm) between each.
- Final Rise & Bake: Cover loosely and let rise for 1 hour or until puffy (about 1.5x in size). Brush with egg or milk wash, sprinkle with sesame seeds, and bake at 180°C (350°F) for 18–20 minutes, rotating the pan halfway. Brush with butter right after baking for a glossy finish.
Tried this recipe?Let us know how it was!