Mini hot dogs

Ingredients for 1 servings:

• 2 jars of mini Vienna sausages
• 50 g butter or clarified butter
• 1 egg(s)
• 500 g wheat flour type 550
• 240 ml milk, lukewarm
• 2 tsp salt
• 2 tsp sugar
• 30 g yeast, fresh
• 1 egg(s) for brushing
• ketchup
• Mustard
• Pickle(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

simple party finger food, for 50 pieces

Dissolve the yeast and sugar in the lukewarm milk. Place the flour and salt in a mixing bowl, whisk the egg, and add it to the yeast milk and softened butter. Knead for about 10 minutes until you have a smooth dough. Cover the dough and let it rise in a warm place for about an hour, until it has visibly increased in volume. Form the dough into small balls, about 50 of which will be enough. Flatten the balls, add a little ketchup/mustard, place a Vienna sausage on top, add a small piece of gherkin, and then close the dough, sealing the ends firmly. Place the hot dogs on a baking sheet lined with baking paper, cover, and let rise for another 10-15 minutes. Preheat oven to 200°C (top/bottom heat). Meanwhile, whisk the egg and brush the hot dogs with it. Bake the hot dogs in the preheated oven for about 18-20 minutes until golden brown. Makes 50 hot dogs. Enjoy hot or cold.