Monday, June 13, 2011
1 1/2 c warm water
2 1/4 tsp yeast
1/4 c sugar
1 1/4 tsp salt
1 T honey
1 lg egg white
3 T oil
1 tsp malt powder (or brown sugar)
3 c white whole wheat flour
3 c a.p. flour
1/4 c honey
10 hot dogs
5 slices American cheese, halved
10 slices bacon
Salt, seeds, onion flakes
Mix dough ingredients with a dough hook until a smooth dough forms. Let rise two+ hours.
Microwave bacon 2 minutes on high.
Using a paper towel, dry hot dog juice off hot dogs and cut deep slits down hot dogs. Fold cheese to fit into slits and stuff.
Preheat oven to 450F.
Fill a large pot 3/4 full of water. Bring to a boil and add the 1/4 cup honey.
While you wait for the pot to boil, divide dough into 10 pieces. Roll pieces into large enough rectangles to fit dogs in. Wrap each dog in a piece of bacon and then roll dough around bacon dog to cover. Pinch seams to hold. Once all the dogs are wrapped and sealed. Boil dogs for 1 1/2 minutes. The water should be more of a simmer than full boil. The dogs will pop up to the surface when they are ready to come out.
Place dogs on a parchment lined cookie sheet. Sprinkle with salt and toppings.
Place dogs in oven. Reduce heat to 425F and bake 15 to 20 minutes.
Let cool at least 10 minutes before serving.