Brioche hot dog bun with jalapeño and roasted onion
KronJäst- about 40
- 2 hours 35 minutes
- 44 min
A hot dog bun that pairs perfectly with a slightly spicy hot dog. If you’d prefer a vegetarian option, that works just as well. If you want to bake a plain bun, simply omit the jalapeño and roasted onion.
4.03/5
683 VotesHere's how:
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1
Mix the starter dough until smooth, then cover with a lid or plastic wrap. Let it rise for about 30 minutes.
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2
Mix the remaining ingredients in a mixing bowl and add the pre-dough.
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3
Knead the dough slowly in a bread machine for 13 minutes until it becomes very elastic.
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4
Place the dough in an oiled plastic container or bowl with a lid or plastic wrap, and let it rest for 30 minutes.
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5
Turn the dough out onto a floured work surface. Weigh out pieces of 30 grams each—about 40 pieces.
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6
Roll out round, even, and nicely shaped oblong hot dog buns and let them rise in the oven with the light on at a maximum temperature of 35 °C for about 40–50 minutes.
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7
Remove the fully risen loaves from the oven and increase the oven temperature to 230 °C. Gently brush the loaves with beaten egg.
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8
Bake for about 6–7 minutes at 230 °C.
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9
Let the brioches cool under a kitchen towel.
Ingredients
Ingredients for the pre-dough
- 25 g (1/2 packet) KronJäst for Sweet Doughs, fresh
- 250 g (2.5 dl) milk, at room temperature
- 380 g (about 6 dl) all-purpose flour
- 50 g (2.5 tbsp) sugar
Other ingredients
- 380 g (about 6 dl) all-purpose flour
- 210 g (2 dl) butter, at room temperature
- 4 eggs
- 50 g (2.5 tbsp) sugar
- 10 g (0.5 tbsp) salt
- 1.5 dl chopped jalapeño
- 1.5 dl roasted onions
Brushing
- 1 egg
The recipe comes from
kronjast.se
