Cheese Dogs

Ingredients for 15 servings

HOTDOG BUNS (approx. 15)

1 ¼ cup water

1/4 cup oil

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

1 tablespoon fresh yeast (or 2 1/2 teaspoons active dry yeast)

1 teaspoon salt

1 tablespoon sugar

2/3 cup durum flour

1 1/4 cups plain flour

1/2 stick butter, cold

Sesame seeds for sprinkling on top

 

BLUE CHEESE DRESSING

2 1/2 ounces Castello Traditional Danish Blue

2 tablespoons crème fraîche

4 tablespoons mayonnaise

Salt and pepper

 

OTHER INGREDIENTS

Merguez sausages

Approximately 20 cherry tomatoes

1 tablespoon olive oil

Salt and pepper

Onion sprouts

1 1/2 ounces Castello Aged Havarti, 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 2/3 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. 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 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 with olive oil, salt and pepper. Bake at 300°F until slightly dried, approximately 35-50 minutes, depending on their size. Bake any extras and store in the refrigerator to use as you would sun-dried tomatoes.

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

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

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