Ingredients to make 6 brioche hot dogs:
- 400 gr force flour
- 125 gr sourdough
- 3 eggs
- 60 gr sugar
- 65 ml milk
- 3 gr salt
- 220 gr butter
- 50gr olive oil Oh! Olive Oil Family Reserve
- Bockwurst smoked sausage
Ingredients for the sauce
- Ketchup 4 tablespoons
- 2 tablespoons whole mustard
- 1 red onion, chopped in fine mirepoix
- Oh! Olive Oil Early Harvest 2 tablespoons
Preparation of the hot dog of brioche
This hot dog is the perfect recipe to make in family with “peace of mind”, like a game, since for many, making bread and this type of preparation is a challenge and requires patience and time, something that in these moments that we have had to live, we are cultivating every day.
We will use sourdough, due to the shortage of yeast that the markets suffer, due to the new advent of homemade bakers and confectioners.
In this hot dog recipe, the main protagonist will be the bun, in this case a sourdough brioche and a high quality extra virgin olive oil, Oh! Family Reserve.
The sourdough is nothing more than yeast naturally created by fermenting flour by mixing it with water and feeding it for several days at room temperature. The result of using this natural “yeast”, a more delicate flavor and digestion, since the fermentation of the dough develops differently, due to the wealth of yeasts and fermenting bacteria.
- We begin the preparation incorporating the 400 gr of force flour in a large bowl, sifting it.
- Then, add the sugar and the sourdough and add until they mix.
- In another bowl, beat the 3 eggs and mix with the milk.
- Add the butter in ointment to the flour, sugar and sourdough mixture, until it is well incorporated; we add the salt and little by little we are adding the mixture of eggs and milk.
- We finish by adding the evoo (extra virgin olive oil) to the mix.
- We leave this mixture covered for 30 minutes.
- We begin to knead to develop gluten. We grab the dough ball (somewhat sticky), stretch it and throw it hard against the table.
- We continue with this process (French kneading) for about 15 minutes.
- When we see that the dough is no longer sticky and that when stretched it becomes almost translucent (the gluten network is developed) we form a ball and leave to ferment en bloc in the fridge inside the bowl with transparent film for 10/12 hours.
- When we go to work it again, we must leave it out of the fridge for about 20 minutes so that the dough takes temperature.
- We pierce the buns (approx. 6), cutting dumplings of the same size and folding the edges and ends inward, as if tucking in a very long hem and making a hot dog bun shape.
- We let our buns ferment for 4 hours.
- Before baking, we will paint the buns with egg yolk.
- For baking we need to preheat the oven to 190 degrees (with the heat only below) and put two trays: one that will house the buns and the other that we will use to humidify the oven (most domestic ovens are not steam).
- We open the oven, pour a cup of hot water on the bottom tray to create steam and deposit the buns on the top tray.
- We cook with the heat only from below and the steam for 10 minutes.
- Then we remove the pan and continue cooking 15 more minutes at 170 degrees with the heat up and down.
- We remove from the oven and let it rest.
- We make our sausages steamed with care that they do not burst.
- They put in a pot with a finger of hot water and cover. In 3 minutes they will be ready!
- For the sauce you only have to mix the olive oil Oh! Early harvest, ketchup, mustard and half red onion.
- We cut the bread in half, toast it, gravy it and plaster with the sausage.
It is important that this is of good quality, the effort will be worth it and it should not be detracted from a bun that has cost so much work!
Very soon we will launch another recipe on the blog, do not miss it!