Spicy Milk Bread Hot Dog Buns
Learn how to make jalapeño and cheese hot dog buns with a soft milk bread dough. This Asian bakery–style bun is spicy, cheesy, and irresistible!
Equipment
- Our Place Ovenware baking sheet and silicon mat
Ingredients
Milk Bread Dough
- 3½ cups bread flour 490g
- 3 tbsp powdered whole milk 20g
- 1 pack instant dry yeast 2¼ tsp
- ¼ cup sugar 55g
- 1 tsp fine sea salt 3.5g
- 1 cup whole milk warmed to 120℉ / 49℃
- ½ cup heavy cream warmed to 120℉ / 49℃
- 1 egg room temp
- 4 tbsp unsalted butter melted, 55g
Fillings and Toppings
- 24 pieces arabiki sausage or 12 standard hot dogs
- kewpie mayo
- ketchup
- sliced chili pepper jalapeno, serrano, korean pepper, etc.
- shredded cheese mix cheddar, mozzarella, and jack cheese
- fresh chopped parsley for garnish
Instructions
Prepare Dough and First Rise
- Whisk together flour, instant dry yeast, salt, and sugar.
- Combine the dry mix with warm milk and heavy cream.
- Add egg and melted butter.
- Knead for at low speed for about 6-8 min by machine or longer 12-16 min by hand until the dough comes together and passes the window test.
- Transfer to a greased bowl and proof for 1 hour or until size is doubled.
Shaping and Second Rise
- The dough, then portion using a scale.
- For each portion, roll out the dough into a 1 ft long strip.
- Squeeze some kewpie and ketchup along the length of the dough, then wrap around a hot dog.
- Place hot dog buns on a greased baking pan. Cover and let it proof for 30 min - 1 hr until size is doubled.
- Brush the surfaces with milk, then top with cheese and jalapeno.
Baking
- Bake at 350 for 25-30 min, until the dough is browned and the cheeses begin to crisp.
- Let them cool at least 10 min before serving. Finish with fresh chopped parsley.
Notes
Note 1. This recipe makes about 24 pieces using thin 4.5” sausages or 12 pieces using standard 6” hot dogs.
Tried this recipe?Let us know how it was!