Hot Dogs with Sauerkraut
This is a recipe inspired by a Rachael Ray show where she made these rolls using store-bought dough. If you're in a hurry, use store-bought bread or pizza dough, otherwise you can use the dough I'm proposing.
The steam baking technique is used by professional pastry chefs when making baguettes - they have a special instrument that meters the steam, of course, but my improvisation worked very well. I liked the result and I recommend you try it too.
Ingredients
Dough
350 g all-purpose flour
210 ml warm water
1/2 packet fresh or dry yeast
1 teaspoon salt
1/2 teaspoon sugar
Filling
8 sausages (chicken, pork, or vegetarian for a meatless version)
8 tablespoons sauerkraut
mustard (about 8 teaspoons)
pepper
How to prepare hot dogs with sauerkraut
- Knead an elastic dough from the dough ingredients and let it rise in a warm place without drafts for at least 1 hour. As usual, I used the bread machine and the dough was ready in an hour.
- Squeeze the water from the sauerkraut in your fist or using cheesecloth and season with pepper.
- Roll out the dough into a rectangle.
- Cut the dough into 8 rectangles, as shown in the photo.
- Take each rectangle and stretch it a little more if it's not big enough to fit a sausage on it.
- Place 1 sausage at one end, a tablespoon of sauerkraut, and mustard to taste (about 1 teaspoon).
- Lift the ends of the dough to prevent the filling from spilling out during baking (see photo). Starting from the opposite end of the raised edges, roll up the dough. If you have excess dough at the final end, cut it with a sharp knife.
- Place the resulting rolls (with the seam side down) on a baking sheet lined with parchment paper. Put the sheet in a plastic bag and let them rise in a warm place for about 30 minutes.
- Lightly score the rolls diagonally on top with a sharp knife, like baguettes, but the cut shouldn't reach the filling - just enough to make a nice pattern
* I brushed the rolls with egg yolk, but I don't recommend this - it's better to brush with a little milk - Bake the rolls at 220°C for 40 minutes. And now something important: in the oven, under the tray with the rolls, place a pot with plenty of water. This will create some steam in the oven and the rolls will come out fluffy with a crispy but not hard crust.
* The baked rolls are paler - that's how they should be, so don't leave them longer in the oven. - Serve after they've completely cooled, with extra mustard if you like.
Roll out the dough
Portion it
Add the filling and lift the edges
Roll up and cut excess dough
In the pan rising
Hot Dogs with Sauerkraut
