Game’s on, try these haute dogs

  • By T. Susan Chang Special to The Washington Post
  • Thursday, April 23, 2015 10:10am
  • Life

This recipe exemplifies the kind of high-low combination of ingredients represented throughout Momfuku Milk Bar pastry chef Christina Tosi’s “Milk Bar Life”: store-bought hot dogs, handmade “bun.”

It’s decidedly unpretentious, and most likely a retro crowd-pleaser. The toppings are rolled and baked inside. Make these haute dogs, turn the game on and sit back and enjoy.

You may find, as the tester did, that more flour is needed than the 3 cups called for in the original recipe.

Haute dogs

3 to 3 3/4 cups flour, plus more as needed

1 tablespoon kosher salt

1 teaspoon (generous) active dry yeast

1 3/4 cups plus 1/2 teaspoon warm water

8 all-beef hot dogs, such as Nathan’s Famous Original Coney Island Natural Casing Beef Frankfurters

1 large egg

2 tablespoons sesame or poppy seeds

Toppings such as ketchup, mustard and/or sweet-and-sour red onion jam (recipe below).

Make ahead: The dough needs to proof in the refrigerator overnight.

Combine the 3 cups of flour, the salt and yeast in the bowl of a stand mixer fitted with a dough-hook attachment. Add the 13/4 cups of water; beat on the lowest speed for 3 minutes, adding flour as needed to form a smooth and somewhat cohesive “wet ball” consistency. Knead on the lowest speed for about 4 minutes; the dough should bounce back softly when pressed.

(Alternatively, stir those initial ingredients together in a large mixing bowl, then gradually add the water, stirring, until the mixture has come together in a shaggy mass; add flour as needed and then knead by hand on a lightly floured work surface.)

Cover the bowl with plastic wrap and refrigerate overnight.

When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or silicone liners. Lightly flour a work surface.

Transfer the dough to the work surface; divide into 8 equal portions. Roll out each one into a rectangle about the length of the hot dogs you’re using, and wide enough to fully wrap around the dog (say, 8 by 5 inches).

Spread the dough with about 2 tablespoons of any condiment/any combination of fixings you like. Place a hot dog on top of each piece of dough and wrap up like a baby in a blanket. Arrange the dough-wrapped dogs seam side down on the baking sheet.

Whisk together the egg and the remaining 1/2 teaspoon of water in a small bowl. Brush each blanketed dog with egg wash and sprinkle with some sesame or poppy seeds. Bake for about 25 minutes or until the bread blankets puff slightly and take on a golden hue.

Serve hot or at room temperature.

Makes 8 servings.

Per serving (based on Nathan’s Frankfurters and 2 tablespoons of red onion jam): 400 calories, 12 g protein, 46 g carbohydrates, 18 g fat, 7 g saturated fat, 55 mg cholesterol, 1,120 mg sodium, 2 g dietary fiber, 7 g sugar

Sweet-and-sour red onion jam

2 tablespoons vegetable oil

4 small red onions, thinly sliced

1/2 cup sugar

1 cup plain rice vinegar or champagne vinegar

2 teaspoons kosher salt

Only your imagination can limit the savory applications for this jam.

Use a mandoline to slice the onions, if you have one.

Make ahead: The jam can be refrigerated in an airtight container for up to 2 weeks.

Heat the oil in a medium skillet over medium-low heat. Add the sliced onions and stir to coat; cook until they begin to soften and turn translucent but do not brown, 10 to 15 minutes.

Stir in the sugar and vinegar; reduce the heat to the lowest possible setting and cook until the liquid evaporates entirely, creating a jam that is thick and sticky, about 20 minutes. Remove from the heat.

Stir in the salt. Let cool, then transfer to an airtight container. Refrigerate for up to 2 weeks.

Makes 2 cups

Per 2-tablespoon serving: 50 calories, 0 g protein, 9 g carbohydrates, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 170 mg sodium, 0 g dietary fiber, 7 g sugar

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