French hot dog with merguez and brioche bun

Ingredients for 4 servings:

• 250 g wheat flour type 550
• ½ cube of fresh yeast
• 40 g butter, soft
• 1 egg(s)
• 20 g sugar
• 4 g salt
• 3 tbsp milk
• 100 ml water, warm
• 1 tbsp water
• Oil for frying
• 4 Merguez
• 4 tsp Dijon mustard
• 8 tbsp sauerkraut
• 2 shallots
• 4 tbsp mixed pickles from the jar
• 4 tomatoes, peeled from the can
• 8 basil leaves
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

For the buns: Whisk together 100 ml of water, yeast, sugar, and 2 tablespoons of milk and let rise for five minutes. Then add half the flour and half the beaten egg. Add softened butter with a pinch of salt, and gradually stir in the remaining flour. Knead the dough with your hands on a floured surface for about 5 minutes until smooth. Then cover and let rest in a warm place for about 1 hour. Briefly knead the risen dough and divide it into four portions. Form the typical long hot dog buns from this dough and let the dough pieces rise for another 30 to 45 minutes. Mix the rest of the beaten egg with 1 tablespoon of milk and spread it on the risen hot dog buns. Then bake the buns in the oven at 200 degrees Celsius (400 degrees Fahrenheit) top and bottom heat for 12 to 14 minutes. For the filling for the hot dogs, add oil, a little Dijon mustard, and sauerkraut to a preheated pan. Stir and let it simmer over low heat. Meanwhile, fry the sausages and place them in the oven with the rolls to keep warm. Chop the shallots and mixed pickles and add them to the pan after the sausages. Season with salt and pepper and add the finely chopped canned tomatoes. Chop the basil and sprinkle over the top. Cut open the finished rolls and top each with some sauerkraut, vegetable dip, and a sausage.