Spiro dogs - homemade hot dogs

Ingredients

• 280 g flour
• 1 Tbsp sugar
• 1 tsp salt
• 10 g fresh yeast
• 90 ml milk
• 60 ml water
• 30 g butter
• 6 sausages
• mustard
• ketchup
• milk

Materials

• Mixer (optional)

Preparation

• In the bowl of the mixer, put the flour, salt, and sugar, and form a well. Add the crumbled yeast (be careful not to let it touch the salt!). Add the water and milk, and knead at medium speed for a few minutes.
• Then add the butter in small pieces, gradually, while kneading. When the butter is well incorporated, let the dough rise at room temperature for 1 hour.
  
• After this time, divide the dough into 6 equal parts. On a floured work surface, form rectangles of dough, slightly longer than the sausages.
• On the edge of the rectangle, spread a little mustard and ketchup.
  
• Place a sausage, then fold the edges over the sausage before rolling it all up to form the hot dog. Pinch the edges well, with a little water if necessary, to seal it.
• Place the formed spiro dogs on a baking sheet, and brush a little milk on top to brown. Let them rise for 1 hour at room temperature.
  
• Then bake for 20 minutes at 350°F (180°C).
• And there you have it, your spiro dogs are ready!
  

Observations

Additions: feel free to add some cheese inside your spiro dogs for extra creaminess.

Cookware

Questions

Photos of members who cooked this recipe