Molly Yeh's Chinese Bakery-Inspired Hot Dog Flowers | Girl Meets Farm | Food Network

Molly's Hot Dog Flower Buns are inspired by Chinese bakery pastries from her childhood!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Hot Dog Flowers
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 2 hr 30 min (includes rising time)
Active: 30 min
Yield: 4 jumbo or 8 regular-sized hot dog flowers

Ingredients

Dough:

2 3/4 cups (385 grams) bread flour, plus more for dusting
1/4 cup (50 grams) granulated sugar
2 teaspoons mustard powder
2 1/4 teaspoons (6 grams) instant yeast
2 teaspoons kosher salt
3/4 cup (178 grams) warm water
1 tablespoon yellow mustard
1 large egg
1/4 cup (50 grams) refined coconut oil, at room temperature (soft, not melted)
Neutral-flavored oil, for greasing

Flowers:

4 jumbo Vienna beef hot dogs (or 8 regular-sized hot dogs from another brand)
1 large egg
1 tablespoon mustard seeds
Chinese hot mustard, for dipping

Directions

For the dough: In the bowl of a stand mixer, add the bread flour, sugar, mustard powder, yeast and salt and whisk together. In a liquid measuring cup, add the water, yellow mustard and egg and whisk together. Add the wet ingredients and the coconut oil to the dry ingredients and stir to form a ball.

Attach the dough hook to the mixer and knead for 7 to 10 minutes, scraping down the sides of the bowl and the hook once or twice. Form the dough into a ball and transfer to an oiled bowl. Cover with plastic wrap or a kitchen towel and let sit on the counter until the dough has puffed up by about half, about 1 hour. Turn the dough out onto a floured countertop and divide into 4 pieces (or 8, if using regular-sized hot dogs).

For the flowers: Prepare a baking sheet with parchment paper. Flatten each piece of dough and roll it all the way around a hot dog. Cut each dough-wrapped hot dog crosswise into 6 pieces and arrange in a flower design on the baking sheet. Cover with plastic wrap or a kitchen towel and allow to proof in a warmish place for 30 minutes (they should be a little jiggly).

Preheat the oven to 375 degrees F.

Beat the remaining egg in a small bowl and brush each flower with the egg wash, then sprinkle with the mustard seeds. Bake for 25 to 30 minutes and eat warm with Chinese hot mustard.

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Molly Yeh's Chinese Bakery-Inspired Hot Dog Flowers | Girl Meets Farm | Food Network
https://www.youtube.com/watch?v=f288U04hkRM