Cheese Dogs

Ingredients for 1 serving

Hotdog buns (approx. 15):

300ml water

50ml oil

1 egg (large) + 1 egg, slightly beaten, for glazing

15g fresh yeast (about 2.5 tsp active dry yeast)

1 tsp salt

1 tbsp sugar

150g durum flour

400g plain flour

60g butter, cold

Sesame seeds for sprinkling on top

Blue cheese dressing:

Approx. 75g Castello Traditional Danish Blue

2 tbsp crème fraîche

4 tbsp mayonnaise

Salt and pepper

Other ingredients:

Sausages

Approx. 20 cherry tomatoes

1 tbsp olive oil

Salt and pepper

Onion sprouts

Approx. 40-50g Arla Gouda – finely grated

Cheese Dogs

Preparation

Hotdog buns

Whisk the large egg, water, oil, sugar and yeast together until the yeast is completely dissolved. Combine the two types of flour with the salt. Add ⅔ of the flour mixture to the wet ingredients and combine. Continue adding the flour mixture gradually until the dough is no longer sticky. Knead the dough well for about 5 minutes. Now add little squares of cold butter, kneading until incorporated into the dough.

 

Put the dough aside, cover with a tea towel and let rise for an hour. Move the dough to a worktop sprinkled with flour. Divide into 14-15 pieces of equal size. Roll each piece of dough into the shape of a hotdog bun and place on a baking sheet lined with baking parchment. Let rise for an additional 30 minutes. Brush the buns with the slightly beaten egg and sprinkle with sesame seeds.

 

Bake the buns at 200°C/400°F for 12-15 minutes. They should be slightly golden and sound hollow when tapped on the bottom.

 

Blue cheese dressing

 

Mash the cheese with a fork and combine with the remaining ingredients. Season to taste with salt and pepper.

 

Other ingredients

 

Slice the tomatoes in half and arrange in a small baking dish. Sprinkle them with olive oil, salt and pepper. Bake at 150°C/300°F until slightly dried. Approx. 35-50 minutes, depending on their size. Bake extras and store in the refrigerator. Use them just as you would sun-dried tomatoes, for instance in salads.

 

Sprinkle the finely grated Gouda in a thin layer on a baking sheet lined with parchment. Bake at 150°C/300°F for 12-14 minutes. The duration depends on how finely the cheese is grated and how thick the layer is. It is done when the cheese is melted and slightly golden. Remove from the oven and allow to cool until crispy, then break up into smaller pieces.

 

Heat the buns. Roast the sausages. Top with some blue cheese dressing, onion sprouts, tomatoes and Gouda chips. Bon appetit! A remarkably delicious hotdog.

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