The concept of the hot dog originated from European sausages, particularly the Frankfurter Würstchen from Germany and the Wiener Würstchen from Austria. These sausages were brought to America by German immigrants in the 19th century. The first hot dogs were likely sold by German immigrants from carts in New York City in the 1860s. They were called "dachshund sausages" or "frankfurters" and were sold without buns.
Dough has to proof for 2 hours in total.
Ingredients
Another claim to the invention comes from Anton Feuchtwanger, a German immigrant in St. Louis. In the early 1900s, Feuchtwanger was selling hot sausages at a fair and provided white gloves to protect customers' hands. When customers did not return the gloves, his wife suggested using a split bread roll instead, leading to the creation of the hot dog bun.
Directions
Interestingly, in this recipe we use technique borrowed from Japanese milk bread that uses something called a tangzhong, cooked paste made from flour, milk, and water that, when added to a dough, increases the ability of that dough to hold onto moisture.
- In small saucepan add water and milk and heat up.
- While whisking slowly add flour.
- Whisk constantly until you have smooth thick paste.
- Set aside and cool to room temperature.
- Load all dough ingredients in to the stand mixer, including previously made tangzhong.
- Start mixing on low speed increasing slowly to medium.
- Mix approximately for 5 minutes until you have smooth and supple dough.
- Add butter and continue to mix for about 10 – 15 minutes on medium speed.
- Dough should be supple, and spring back when touched.
- Cover and proof until it doubles it’s size, for approximately 1 hour.
- Afterwars remove from the mixer bowl and place to lightly dusted work surface.
- Divide dough into 80g balls. You should have 6 balls for default serving size.
- Rest formed balls for approximately 10 minutes.
- Flatten the formed balls and roll them from top towards bottom.
- Close the seem at the end with your thumb, afterwards roll to 6 inches.
- Transfer to baking tray lined with baking paper.
- Cover and proof for 1 hour or until doubled in size.
- Preheat oven to conventional mode 400F or 200C.
- Coat the buns generously with egg-wash.
- Place in to the oven in the middle rack.
- Bake for 15-20 minutes until deep golden brown.
- Cool on to the wire rack, serve warm or room temperature.
This recipe is inspired by below video:
Ingredients
Directions
Interestingly, in this recipe we use technique borrowed from Japanese milk bread that uses something called a tangzhong, cooked paste made from flour, milk, and water that, when added to a dough, increases the ability of that dough to hold onto moisture.
- In small saucepan add water and milk and heat up.
- While whisking slowly add flour.
- Whisk constantly until you have smooth thick paste.
- Set aside and cool to room temperature.
- Load all dough ingredients in to the stand mixer, including previously made tangzhong.
- Start mixing on low speed increasing slowly to medium.
- Mix approximately for 5 minutes until you have smooth and supple dough.
- Add butter and continue to mix for about 10 – 15 minutes on medium speed.
- Dough should be supple, and spring back when touched.
- Cover and proof until it doubles it’s size, for approximately 1 hour.
- Afterwars remove from the mixer bowl and place to lightly dusted work surface.
- Divide dough into 80g balls. You should have 6 balls for default serving size.
- Rest formed balls for approximately 10 minutes.
- Flatten the formed balls and roll them from top towards bottom.
- Close the seem at the end with your thumb, afterwards roll to 6 inches.
- Transfer to baking tray lined with baking paper.
- Cover and proof for 1 hour or until doubled in size.
- Preheat oven to conventional mode 400F or 200C.
- Coat the buns generously with egg-wash.
- Place in to the oven in the middle rack.
- Bake for 15-20 minutes until deep golden brown.
- Cool on to the wire rack, serve warm or room temperature.