Upgraded Pigs In A Blanket


The plan was to make Pigs In A Blanket for the Super Bowl. Our guests brought more than enough food to go around, so the dough stayed in the refrigerator until today:

190205 pigs in a blanket

The upgrades (relative to last time) included using better (beef) dogs, substituting milk for much of the water in the dough, and adding an egg wash on the outsides of the blankets.

The recipe:  500 g AP flour, 100 g water (20% of flour weight), 200 g milk (40%), 10 g salt (2%) 1/2 tsp instant yeast. Let rise in the refrigerator 1-3 days. Roll out into a thin sheet and cut into 6″ x 6″ pieces. Roll each piece around a pre-cooked hot dog and slice into 1″ lengths. Brush with egg wash. Bake at 400F for 25 minutes.

In the future think I may either swap out the rest of the water for milk or add an egg to the dough. Overall though these worked well as a vehicle for mustard. I thought they were better than decent, and I thought they could have been better.

There was also some leftover dough scraps and egg wash. I rolled the scraps out thinly, brushed with the egg wash, and topped with sesame seeds, powdered garlic, and powdered onion. Baked at 425 for 20 minutes. They made for a nice “extra” bit of goodness.

I’ll have to keep experimenting. I’m ok with that.

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