Chinese Bakery Hot Dog Milk Buns

By Vicky Pham · 180 min

Ingredients

Instructions

1. Whisk the egg, sugar, condensed milk, milk, yeast and softened butter in a large bowl until roughly combined.
2. Add the flour and mix until a rough dough forms, then knead on a clean surface for about 15 minutes until smooth. Only add extra flour, on your hands, if the dough is too sticky.
3. Grease a bowl lightly with neutral oil, put the dough in, cover and let it rise for about 2 hours, or until doubled in size.
4. Punch down the dough and divide it into 12 equal pieces.
5. Roll each piece into a rope about 10 inches long. Put a raw hot dog at one end, then roll the dough around it with at least three full loops, leaving about ½ inch of hot dog exposed at each end.
6. Place the wrapped hot dogs on a baking sheet with about 1 inch between each. Let them rest for 45 minutes.
7. Preheat the oven to 350°F. Whisk the egg with a little milk to make an egg wash.
8. Brush the buns and the exposed hot dog ends with the egg wash, then bake for 22 minutes, or until golden brown on top.
9. Brush the hot buns with melted butter and sprinkle with toasted sesame seeds if using. Let them cool slightly before serving.

Summarized from Vicky Pham's video. Watch it for the details.

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EggMilkSweetened condensed milkHot dog