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chinese hot dog flower buns

Chinese Hot Dog Flower Buns

Jenny
Fluffy milk bread wrapped around a hot dog and topped with scallions and sesame seeds. These Chinese bakery style buns make a delicious breakfast or snack anytime of the day!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Rest 2 hours 30 minutes
Total Time 3 hours 10 minutes
Course Bread
Cuisine Asian
Servings 8
Calories 389 kcal

Ingredients
  

Dough

  • 3 cups bread flour
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon instant yeast
  • 1 tablespoon milk powder optional
  • 1 cup whole milk warm
  • ⅓ cup heavy cream warm
  • 1 egg

To Assemble

  • 8 hot dogs
  • 1 egg yolk
  • 1 tablespoon whole milk
  • 1 tablespoon scallions
  • 1 tablespoon sesame seeds

Instructions
 

  • Make the dough: In a stand mixer with a dough hook, mix bread flour, sugar, salt, instant yeast, and milk powder. Add in milk, heavy cream, and egg and knead on low speed for 10 minutes. The dough will be tacky, don't add more flour. Cover and rest for 2 hours or until it doubles in size.
  • Assemble the flower buns: Flour a work surface and portion the dough into 8 pieces. Form each into a ball by tucking and pinching in the sides towards the middle. Cover loosely while assembling the flower buns.
  • Roll out a piece about 2 inches wide and the length of the hot dog. Place a hot dog in the center, then wrap the dough around the hot dog and pinch the seam together. Lightly roll to smooth out the seam.
  • Cut into 6 pieces and arrange on a baking sheet lined with parchment paper. Place one piece in the middle and five around the center in a flower shape. Cover and repeat with remaining hot dogs. Let the buns rest for 30 minutes covered for a second rise.
  • Preheat the oven to 350°F.
  • Egg Wash & Toppings: Mix egg yolk with milk and brush over the buns. Sprinkle scallions and sesame seeds on top and bake for 20 minutes. Serve warm.

Notes

  • Milk powder is optional to enhance the milk flavor in the bun.
  • For even sized buns, measure the dough ball and divide the weight by 8.
  • Loosely cover the dough with plastic wrap or a towel as you shape the dough and during the final rise to prevent it from drying out. 
  • Place the dough in a warm area to help it rise.
  • I used Hebrew National hot dogs.
  • Drizzle with Kewpie mayo, ketchup, or mustard if desired. 
  • Reheat in the microwave or oven until warm.
  • Refrigerate for up to 3 days or freeze for up to a month.

Nutrition Estimate

Calories: 389kcalCarbohydrates: 52gProtein: 14gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 83mgSodium: 485mgPotassium: 206mgFiber: 2gSugar: 8gVitamin A: 278IUVitamin C: 1mgCalcium: 86mgIron: 2mg
Keyword bread, hot dog
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