Friday, May 27, 2011

Pigs in A Blanket

Following the success using the basic sweet dough to make the filled bun the other day, my family made a request and asked if I can make them pigs in a blanket. For the uninitiated, pigs in a blanket is just hot dogs wrapped with a puff pastry or sweet bun dough. This item is particularly popular in the Asian bakery, especially with kids. Who doesn't love hot dogs, especially when they come out looking this cute?

For the pigs in the blanket, all I did was using the same sweet bun dough recipe, portion the dough and wrap it around the hot dogs. As simple as that. If you have the time to make it over the weekend, these hot dog buns are a great lunch box item.

Hong Kong Bakery Style - Pigs in A Blanket

For Water Roux
50g bread flour
250ml water

For Bread Dough
285g King Arthur's Bread Flour
60g sugar
1/4 tsp salt
2 tsp active dry yeast
1/2 egg, beaten
84ml warm milk
84ml prepared water roux
40gm softened butter

For Filling
6 hot dogs, halved 

For glaze
1/2 beaten egg
1 Tbsp sugar + 1 Tbsp water


Step 1: Prepare water roux. Combine water and flour in a saucepan. Cook over medium heat. Whisk constantly till mixture forms a paste, about 3-5 mins. Dish out into a bowl. Cover with plastic wrap and let cool. Water roux can be made ahead of time and store in the refrigerator for at least 3 days.

Step 2: In a bread machine, combine milk, water roux, beaten eggs, softened butter, sugar and salt.

Step 3: Add in flour and yeast. Set bread machine to dough cycle.

Step 4: As soon as dough comes together, remove from bread machine. Place dough in a well greased bowl. Cover with a clean tea towel and let rise in a warm place for 40 minutes to 1 hour.

Step 5: Once proofing is done, divide dough to 12 equal portions. Using your hands, shape dough into a long strips. Wrap around hot dog by twisting the dough around to cover the hot dogs. Crimp the edge to seal.

Step 6: Placed dough, sealed side down on a baking sheet lined with parchment paper. Let rest for 30 minutes till dough is puffy. Preheat oven to 350F or 176C.

Step 7: Mist the dough with water and brush with beaten egg yolks. Bake for 13 minutes. Remove from oven. Glaze bun with sugar and water mix. Continue baking for another 3 minutes till it comes out slightly golden brown.

Perfect afternoon snack.


  1. tis is one gorgeous dish...sounds awesome..
    first time your space..nice recipes with great content..excellent clicks..
    Am your happy follower now..:)
    do stop by mine sometime..

    Tasty Appetite
    Event: Letz Relishh Ice Creams

  2. Dear Jay, Thanks for dropping by. Will check out your blog too.

  3. You're so right, Reese, kids totally love these. I always get them for my munchkins when I visit the Asian bakery. I'm more of an egg tart gal though. Your pigs in a blanket look so cute! Great job with them.

  4. Le Quan: You can make this for your two munchkins at home. I betcha they will absolutely enjoy the fun of making their own at home with mommy!