Hot dogs with Agrain® 04 Whisky Super Grain Flour

Preparation time:

1.5 hours including rest and baking time

Skill level:

Easy

Amount:

4 people

Ingredients

Hot dog bread:

5 dl Lukewarm water

50 g Yeast

100 g 04 Maskmel Whisky

800 g Wheat flour

50 g Sugar

15 g Salt

75 g Soft butter

1 Eggs

Roasted Onions:

3 onions cut into thin slices

4 dl oil (preferably rape or sunflower oil)

1 dl 05 Maskmel Smoke malt or 04 Maskmel Whisky

2 tbsp salt

Cucumber salad:

1 cucumber

0.5 dl boiling water

80g sugar

1tsp salt

2 dl stock vinegar

Peppercorns

Pickled red onion:

2 Red onion

1 dl water

2 dl stock vinegar

1 dl sugar

Sausages - preferably in good quality

Herbs e.g. cress or chives


Here's how

Hot dog bread:

Dissolve the yeast in the water.

Mix together the flour, sugar and salt.

Then add half of the flour mixture to the water and stir well.

Now add the egg to the dough you have made and stir it into the dough.

Add the rest of the flour mixture a little at a time while touching.

Once the dough has gathered, add the soft butter and let it stir for 8 minutes.

Once the butter has been stirred into the dough, let it raise for an hour with a damp tea towel over it.

Roasted Onions:

Cut the onions into thin rings.

Pour the flour into a deep plate and divide the onion rings into the flour. Be sure to separate all the onion rings and that the flour is well distributed over all onion rings.

Put the onion in a sieve and sift the remaining flour off.

Heat the oil in a saucepan. Test if it is warm enough by putting a small onion ring in – it is ready when it bubbles around the onion ring.

Fry the onion rings a little at a time and pick them up with a slotted spoon once they have turned brown.

Place them on a grease-soaked paper and sprinkle them with coarse flakes. Allow them to cool completely.

Cucumber salad:

Cut the cucumber finely or grate on the mandolin iron.

Dissolve the sugar in the boiling water and then add the vinegar.

Season with salt and add peppercorns.

Add the cucumber and let it drag for at least 2 hours.

Pickled red onion:

Bring the sugar, water and vinegar to the boil in a saucepan.

Add the onion and let it cook for 2-3 minutes.

Take the onions up with a fork and pour them into a scalded jam glass.

Reduce the sheet by excessive heat without a lid for about 5minutes.

Pour the layer over the onions and leave to cool.

The pickled red onions can be stored for a few weeks in the fridge if you don't get eaten them all together.  

Baking and assembling hot dogs:

After the dough has raised for an hour, turn the dough onto a floured table and roll the dough into a sausage.

Cut it either into fourteen pieces or 20 small pieces as you roll into elongated buns.

Spread your buns on two baking sheets, press them flat and let them rise 30 minutes under a damp tea towel.

When the buns are finished, you give them a small tap so they get the size you want.

Put them back up for an hour under a damp tea towel. Tip: You can choose to brush your bread with whipped egg and/or sprinkle with sesame seeds

Preheat the oven to 220 degrees.

Bake the hot dog breads for 10-14 minutes depending on size - remove them and leave to cool.

Fry the sausages.

Cut the breads lengthwise and place a line of ketchup and mustard at the bottom.

Then add the sausage and top with the pickled cucumbers and red onions and top with the deep-fried onions.

Finish with a sprinkle of cress or chives.

Nutritional content

Energy, KJ
Energy, kcal
Fat, g
- of which saturated fatty acids, g,
Carbohydrate, g
- of which sugars, g,
Dietary fibre, g
Protein, g
Salt, g

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