Pigs in a Blanket with Fresh Milled Flour
Pigs in a blanket with a soft, homemade dough made from fresh milled and all-purpose flour, wrapped around hot dogs.
Servings 24 pieces
Ingredients
Instructions
- In the bowl of an stand mixer, add all ingredients, including 1 cup fresh milled flour like Khorasan/Kamut, 1 cup all-purpose flour, 2 ¼ teaspoon instant yeast, 1 cup warm water, 1 tablespoon honey, 1 tablespoon olive oil, and ½ teaspoon sea salt. With the dough hook attachment, mix on low until combined.
- Gradually increase the speed to medium until a soft dough forms. Knead with the dough hook for about 8-10 minutes. You may need to add a few tablespoons of flour to make a soft dough ball. It should stick to the bottom of the bowl but separate easily from the sides.
- Place the dough into a well-oiled bowl. Cover and let rise for 1 hour or until doubled in size.
- Preheat oven to 400°F. Punch the dough down and turn it over onto a floured surface. Roll it into a rectangle about 8x12 inches. Cut the dough into 12 strips, each roughly 1" wide and 8" long, then cut each strip crosswise to make 24 strips about 1x4 inches.
- Cut 12 hot dogs diagonally in half on a bias so you end up with two angled pieces from each one. Place a piece of hot dog at the wide end of a dough strip and roll it up toward the point, wrapping the dough loosely around the hot dog. Place each one seam-side down on a parchment-lined baking sheet, spacing them out so they have room to puff while baking.
- In a small ramekin, whisk 1 egg, whisked with a splash of water or milk. Brush the egg wash over each wrapped hot dog, making sure to get the seams and edges so they bake up golden and shiny. Top with 1 tablespoon white sesame seeds. Bake for 15 minutes or until dough rises and is golden brown.
Notes
Storage: Store leftover pigs in blanket in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 350°F oven for 8-10 minutes or until warmed through. To freeze, let the baked pigs in blanket cool completely, then freeze them in a single layer on a tray until sold before transferring to a freezer bag or airtight container, where they'll keep for up to 2 months. You can reheat frozen pieces straight from the freezer on a baking sheet in a 350°F oven for 12 to 15 minutes, no need to thaw first.
Helpful Tips:
- Add more flour if needed. Fresh milled flour can make the dough sticky, so add up to ¼ cup more all-purpose flour, a tablespoon at a time, until the dough forms a soft ball.
- Cut the hot dogs on a bias. Cutting each hot dog diagonally in half gives you angled pieces that fit the tapered dough strips better and make for a more even wrap from end to end.
- Pigs in a blanket unroll or come apart while baking: The dough probably wasn't pressed firmly enough at the seam when wrapped. Pinch the seam gently against the hot dog before placing it seam-side down, which helps it hold its shape in the oven.
Nutrition
Calories: 109kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 17mg | Sodium: 206mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 1mg