Tuesday, April 22, 2014

Challah Hot Dogs

Challah Hot Dog Recipe via Kudos Kitchen By Renee

Do you remember the crescent roll wrapped hot dogs that were so popular back in the 70's and 80's? They were fun, right? I don't know anybody that didn't love them so I decided to make my own version called Challah Hot Dogs because they used the same Challah dough I used to make the Braided Challah Bread just a few weeks ago.

These Challah Hot Dogs are a good way to stretch your dough into more than one recipe if you're going to be making a Challah bread anyway. Just make sure to section off about 1/4 of the dough to use for the dogs and you'll have a great grab and go meal that tastes yummy and is a fun to serve on a movie night or out in the backyard by the pool on a summer's day.

Challah Hot Dog Recipe via Kudos Kitchen By Renee

CHALLAH HOT DOGS   {PRINT THIS RECIPE}
Note: This recipe makes enough dough for 1 braided Challah Bread and 8-10 Challah Hot Dogs
Makes: 8-10 hot dogs     Prep Time: 2 hours (including rise time)   Bake Time: 20 minutes

5 1/2 - 6 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoon salt
1 package active dry yeast (2 1/4 teaspoons)
1 stick butter, softened
1 cup warm water (110-115 degrees)
4 eggs, at room temperature
8-10 bun length hot dogs
1 teaspoon cold water
poppy seeds for topping (if desired)

-Combine 1 1/4 cup flour, sugar, salt and yeast in a large bowl (I used my stand mixer bowl).
-Mix in the softened butter and the warm water.
-Use the dough hook (or wooden spoon) to blend thoroughly, making sure to scrape down the sides of the bowl from time to time.
-Separate the yolk from the white from one of the eggs, and set aside the one yolk for later use.
-Stir the 3 eggs and one egg white into the dough mixture, one at a time.
-Stir/knead in the remaining flour, 1/2 cup at a time until the dough is smooth and elastic (approximately 5-7 minutes) *Note - if you're making this on a humid day, the additional flour will be required.
-Place the dough in a greased bowl and cover it with plastic wrap in a warm draft free place to rise until doubled in size (approximately 1 hour).
-Once risen, punch the dough down and turn it onto a lightly floured surface.
-Section about 1/4 of the dough off to use for the Challah Hot Dogs and use the remaining dough to make the Braided Challah Bread (get the instructions here).
To make the Challah Hot Dogs:
-Roll the dough out into a long rope and cut the dough into 8-10 pieces.
-Roll each piece of dough into a long snake and wrap each snake around a hot dot making sure that the ends are tucked under the hot dog.
-Place each wrapped hot dog on a parchment lined baking sheet.
-Brush each Challah Dog with the egg wash which consists of the 1 egg yolk and 1 teaspoon of water.
-Sprinkle the dough with poppy seeds.
-Allow the Challah Hot Dogs to rise in a warm draft free place until the dough has doubled in bulk.
-Preheat oven to 375 degrees.
-Bake the Challah Hot dogs in a preheat oven for 20-25 minutes of until the Challah is a nice, golden brown.
-Serve immediately.


Speaking of movie night, how about a little Caddy Shack while you're munching on your Challah Hot Dogs?

Caddy Shack personalized coffee mug
If there is ever anything I can paint for you, please don't hesitate to contact me or visit my shop which is located within the navigation bar. Custom orders are always welcome and I can work from any photo or description you send my way.
If you're looking for another Challah idea that you can use this recipe for, I just so happen to have a wonderful Poppy, Sesame Seed Challah Bread that make the BEST egg sandwich ever, in all of the world! Please check it out!

Kudos Kitchen By Reneé ~ Where food, are and fun collide on a regular basis!

Until we eat again,




4 comments:

  1. I'm crazy for these --- you've managed to make a hot dog look incredibly sensuous! Pinning and sharing!

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  2. I love Sue's comment and she's right! Great use of some of your Challah Dough Renee!

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  3. These bring me back. Very creative using the challah!

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  4. From Chef Cara Stadler of Tao Yuan in Brunswick and the upcoming BaoBao Dumpling House in Portland, this bacon-wrapped dog is topped with kimchi, cilantro mayo, and ssam sauce. It's funky, slightly spicy, and full of umami flavors. Lej en pølsevogn

    ReplyDelete

Thanks for taking the time to visit me in my Kudos Kitchen. Your readership means a great deal to me. I hope that you'll never leave here hungry, and that you'll come back looking for seconds, and maybe even thirds :)
Take care and have a lovely day!
Renee

Kudos Kitchen By Renee

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