Special Sausage Buns: A Twist on American Hot Dogs
Delicious Homemade Snack! Special Sausage Buns Inspired by American Hot Dogs (+Video)
I initially set out to make authentic American hot dogs, but decided to get creative and ended up with these delightful sausage buns! Instead of stuffing the filling inside, I baked it together with the bread. The crunchy texture of the sweet and sour pickles and slightly pungent onions, combined with the savory, ‘pop’ of the Vienna sausages, creates a fantastic flavor and texture combination. These are perfectly sized for a satisfying snack, whether for kids or when you’re feeling peckish. My brother loved them so much he ate three in a row! (Makes 8 buns)
Soft Bread Dough- 200g Bread flour (strong flour)
- 20g Sugar
- 4g Salt
- 4g Instant dry yeast
- 30g Egg (room temperature)
- 90g Warm water (approx. 40°C / 104°F)
- 20g Unsalted butter (softened at room temperature)
Tangy Filling- 120g Finely chopped onion
- 100g Finely chopped pickles
- 35g Mayonnaise
- Pinch of black pepper
Appetizing Toppings- 8 Vienna sausages
- Ketchup (to taste)
- Honey mustard (to taste)
- Parsley flakes (a pinch)
- 120g Finely chopped onion
- 100g Finely chopped pickles
- 35g Mayonnaise
- Pinch of black pepper
Appetizing Toppings- 8 Vienna sausages
- Ketchup (to taste)
- Honey mustard (to taste)
- Parsley flakes (a pinch)
Cooking Instructions
Step 1
In a large bowl, combine the bread flour, sugar, salt, instant dry yeast, egg, and warm water. Mix them together. Do not add the butter at this stage.
Step 2
Using your hands or a stand mixer, knead the mixture for about 5 minutes until it forms a cohesive dough. Ensure there are no dry flour pockets.
Step 3
Once the dough starts coming together, add the softened unsalted butter. Continue kneading for another 15 to 20 minutes until the dough is smooth, elastic, and can be stretched to form a thin, translucent membrane (windowpane test).
Step 4
Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap, and let it undergo its first proof in a warm place (around 40°C / 104°F) for 50 minutes. The dough should increase in size by 1.5 to 2 times its original volume.
Step 5
In a separate bowl, combine the finely chopped onion, finely chopped pickles, mayonnaise, and a pinch of black pepper. Mix well to create the filling. It’s best to squeeze out excess liquid from the pickles before chopping.
Step 6
Check the dough after the first proof. A good indicator is that when you poke it with a floured finger, the indentation remains. Alternatively, confirm that the dough has doubled in size. (Note: The dough might stick to the plastic wrap during proofing, which is normal).
Step 7
Gently punch down the risen dough on a lightly floured surface to release the gas. Divide the dough into 8 equal portions. Shape each portion into a smooth ball.
Step 8
Cover the dough balls with plastic wrap or a damp kitchen towel and let them rest for 15 minutes for an intermediate proof. This relaxes the gluten, making them easier to shape.
Step 9
After the intermediate proof, flatten each dough ball gently with your palm into a disc shape. Place a portion of the prepared filling in the center of each disc. Carefully gather the edges of the dough upwards to enclose the filling completely, ensuring no filling peeks out.
Step 10
Pinch the seams of the dough together firmly to seal. Gently press and shape the dough into a slightly elongated oval shape. Be careful not to press too hard, which could cause the filling to burst out.
Step 11
Place the shaped buns on a baking sheet lined with parchment paper. Let them undergo a second proof in a warm place (around 40°C / 104°F) for 30 minutes. They should become visibly puffier.
Step 12
After the second proof, check if the buns have increased in size by 1.5 to 2 times. Preheat your oven to 170°C (340°F) during this time.
Step 13
Brush the surface of the proofed buns with an egg wash (beaten egg). This will give them a beautiful golden-brown color when baked.
Step 14
Using a sharp knife or scissors, carefully make slits on the top of each bun where the Vienna sausage will be placed. Don’t cut too deep.
Step 15
Gently press a Vienna sausage into the slit you made, ensuring it is securely nestled. This prevents the sausage from falling out during baking.
Step 16
Drizzle ketchup and honey mustard over the buns as desired. Finish with a sprinkle of parsley flakes for extra flavor and visual appeal.
Step 17
Bake in the preheated oven at 170°C (340°F) for 13 to 15 minutes, or until the tops are golden brown and the buns are cooked through. Baking time may vary depending on your oven.
