The Art of Creating Extra Large Hot Dog Buns from Scratch

Ensuring that they don't burst during smoking, which they're gonna do, anywhere from one to two hours depending on their thickness. Give 'em a spin two or three times during cooking and pull them once they've reached 150 degrees Fahrenheit at their thickest point. Now these guys can be frozen and treated like any other hot dog ready for the grill but since these guys turned out so darn big, we're gonna need a comparably sized potato bun.

So in the bowl of a stand mixer, we are combining 415 grams of bread flour, 45 grams of potato flour, two tablespoons of sugar, one tablespoon of kosher salt and one tablespoon of instant yeast. Then in a separate bowl, we're combining 170 grams of water and 110 grams of whole milk with two large eggs. Whisk the wet until smooth and the dry until smooth. Pour the wet into the dry, affix dough hooks and get to kneading for about two minutes until a shaggy dough forms and no dry pockets remain.

Then treating it sort of like a brioche dough, we're gonna take four tablespoons of room temperature unsalted butter and add them one tablespoon at a time to the mixer while it runs waiting for each piece to be fully incorporated. If your dough's looking a little bit wet like this one, now's the time to add some flour, 25 grams at a time, kneading for at least a minute until fully incorporated until the dough looks more like dough and less like pancake mix. Turn it out onto a floured worktop and stretch it into a taut ball drop it into a nice greasy bowl, cover with plastic wrap and let rise for about one hour until doubled in size.

Hang on, let me do the hands thing. There we go. Also, maybe grease your plastic wrap. Hindsight's 2020. Turn it out onto a well-floured surface and divide it evenly into six pieces, each of which we're gonna press out into a little rectangle the same width as our intended bun and begin rolling it up from one side pressing firmly as you go. Once you get to the bottom, we're gonna sort of grab every edge and press it towards the center pinching it shut and gently rolling, stretching and shaping it into a hot dog bun shape, arranging it on an oiled and parchment paper lined rimmed baking sheet and covering loosely this time with generously oiled plastic wrap before allowing to rise once more this time for about 45 minutes.

Then we're brushing these guys down generously with an egg beaten together with a pinch of kosher salt every facet, every curve until they're delicious eggy yellow. These guys are getting baked in a preheated 350 degree Fahrenheit oven for 20 to 25 minutes until they're delicious looking golden brown and register 200 to 210 degrees Fahrenheit at their thickest point. Let 'em cool entirely in the tray and then it's time to assemble.

I'm busting out my very largest drill bit for these extra large hot dogs. Not a sentence I ever thought I'd say. Cutting in that spiral pattern and wrapping them around one of their own brethren. If you're having a hard time keeping your dog in place, you could brush it down with egg white to act as a sort of glue but hopefully, you're not doing this at all. I call this guy the Frankenfurter.

I'm also splitting a dog for a right jolly old griddling. We're gonna plop our giant homemade spiralized hot dog on the grill along with the bun. Nobody wants an untoasted bun even if it is the instrument of your demise. And this time, I'm gonna start by placing the double dog in the center of the bun and flanking it with the split griddler which I'm gonna cut in half with one hand for some reason and place each half one each side of the main dog.

Generously drizzle with mustard and ketchup, not unlike the murder victim. And I do think that triple should refer to toppings so I'm gonna hit this guy with some warm sauerkraut. And there you have it, the triple deluxe dog. A hot dog I'd feel lucky to have for my last meal even if I can't quite fit it in my mouth.

So what are the takeaways here? Homemade hot dogs are really good, spiralized hot dogs are pretty good and this hot dog is too big. I don't relish saying this but I have to be frank and other puns. Wiener. I don't know maybe he did die in the mustard factory explosion. Maybe he's still out there or maybe just maybe we all crave a hot dog sometimes.

In conclusion, creating extra large hot dog buns from scratch requires patience, skill, and practice. With these recipes and techniques, you can make delicious homemade hot dogs that will satisfy your cravings. So go ahead, get creative with your spiralized hot dogs and bun them in style!

"WEBVTTKind: captionsLanguage: en(dramatic music)- Well, looks like rigormortis hasn't set in.Body's fresh.- 25, New York license,brown eyes, brown hair.- Choked to death on a hot dog.- Not quite.He was choked to death with a hot dog.- You're not supposed to be here, Frank.- None of us should be here.After all, you caught the guy, right?- Could be a copycat.- No, we didn't release theKetchup Crown to the press.- Our boy's still out thereand he's learning.He's evolving with every bun he bakes,with every sausage he stuffs.He's perfecting his technique.He's about to paint his masterpiece.The triple deluxe dog.Hey, what's up, guys?Welcome back to Binging with Babishwhere this week we're taking alook at the triple deluxe dogfrom Hot Dog DetectiveCrown of Condiments.Now, I know you guys tuned into watch me use a power drillon a hot dog just likethe Condiments Killerbut first, not unlike adetective, we have to figure outwhy he used a power drill on a hot dog.I think the triple deluxedog refers not to condimentsbut to triple dogs,one of which is deliveredby a spiralization,the loving act of impalinga hot dog on a skewerand cutting a spiralpattern down its lengthcreating a hot dog that'smostly surface areaso once grilled over an open flame,it maximizes crispy edges.How does this compareto a factory standard hotdog when placed in a bunand what does this have todo with drilling hot dogs?Well, to answer your firstquestion, it's pretty awesomeespecially if you like your hot dogscharred to a crisp like me.And to answer your second question,I think first hollowing out the hot dogbefore spiralizing itwill permit us to wrap itaround another hot dog.Warning, do not try this at home.After all, it'd probably be a lot easierto just use a metal straw.Once hollowed out, I'magain placing a spiral cutdown the length of the hot dog.I'm using its more flexible,forgiving form factorto wrap it around another hot dogwhich I'm gonna grill on thepreheated well oiled gratesof a gas grill but to makeit a triple deluxe dog,we have to include one more dogand since the killer workeda day job in a diner,I'm thinking split andgriddled is the way to go.Remember to always weighdown your split dogswith a heavy pan toencourage even browning.So now let's see if we canput it all all together.First, the split and griddled dogfollowed by our double spiralized dogand of course, ketchup and mustard.After all, the hot dog killeris a killer, not a monster.And there you have it,three different styles ofhot dog crammed into one bunand so far as I can tell,it seems to be a pretty effective wayto eat triple the processedmeat in every bitebut the hot dogs from the movieare made from each previous victimso obviously we need to stuff our ownwith the closest thingto human meat, pork meat,at least visually speaking.I've got one kilogram of pork shoulderand 150 grams of pork fat backthat I'm cutting into one inch cubes,arranging on a parchmentlined baking sheetand freezing for 15 to 30 minutesthen I'm gonna grind themusing the medium plateof a meat grinder, also frozen,and then seasoning with18 grams of kosher salt,five grams garlic powder,10 grams of paprika,four grams white pepper,four grams onion powderand one and a half gramsof pink curing salt.Toss this togetheruntil the spices arerelatively evenly distributedand divide into two piles because next up,we have to emulsify this meatwith ice water in two batches.So we're placing half themeat in a food processorand slowly streaming in115 grams of ice waterdown the feed tube while the machine runs.Rinse and repeat with theremaining half of the meat batter.Cover it down to the surfaceof the meat with plastic wrapand refrigerate overnightbut before you do,now's a good time tograb a little chunk of itand fry it up.Now's your last chance to check seasoning,namely salt, as necessary before stuffing.Plus, how often do you getto eat loose hot dog meatwith a fork and knife?Not often enough.Anyway, it's the next dayand we are threading ournatural sausage casingonto our sausage stuffertying a slippery and verydifficult to tie knotat the end of the lineand poking several holesto prevent anything funny from happening.Best laid plans.Go ahead and stuff the sausageto the best of your abilityeven if a strange man comesover and takes video of youfor a fake movie about a hot dog killerand once you've used up all your farce,snip off the end of thecasing, tie it tight,maybe sneak a balloon knotjoke in there somewhereand then it's time to twistand divide our sausagesand something I learned the hard wayis that you wanna twist each sausagein the opposite direction of the lastensuring that they cancel each other outand don't unravel on the smoker.Before they head there,we're gonna further torture these wienersby poking them full of tinyholes allowing gas to escapeensuring that they donot burst during smokingwhich they're gonna doanywhere from one to two hoursdepending on their thickness.Give 'em a spin two orthree times during cookingand pull 'em once they'vereached 150 degrees Fahrenheitat their thickest point.Now these guys can be fridgedand treated like any otherhot dog ready for the grillbut since these guysturned out so darn big,we're gonna need acomparably sized potato bun.So in the bowl of a stand mixer,we are combining 415 grams of bread flour,45 grams of potato flour,two tablespoons of sugar,one tablespoon of kosher saltand one tablespoon of instant yeastthen in a separate bowl, we'recombining 170 grams of waterand 110 grams of wholemilk with two large eggs.Whisk the wet until smoothand the dry until smooth.Pour the wet into thedry, affix dough hooksand get to kneading for about two minutesuntil a shaggy dough formsand no dry pockets remain.Then treating it sortof like a brioche dough,we're gonna take four tablespoonsof room temperature unsalted butterand add them one tablespoon at a timeto the mixer while it runswaiting for each pieceto be fully incorporated.If your dough's looking alittle bit wet like this one,now's the time to add someflour, 25 grams at a time,kneading for at least a minuteuntil fully incorporateduntil the dough looks more like doughand less like pancake mix.Turn it out onto a floured worktopand stretch it into a taut ball.Drop it into a nice greasybowl, cover with plastic wrapand let rise for about onehour until doubled in size.Hang on, let me do the hands thing.There we go.Also, maybe grease your plastic wrap.Hindsight's 2020.Turn it out onto a well floured surfaceand divide it evenly into six pieces,each of which we're gonna pressout into a little rectanglethe same width as our intended bunand begin rolling it up from one sidepressing firmly as you go.Once you get to the bottom,we're gonna sort of grab every edgeand press it towards the centerpinching it shut andgently rolling, stretchingand shaping it into a hot dog bun shape,arranging it on an oiledand parchment paper linedrimmed baking sheet and covering looselythis time with generouslyoiled plastic wrapbefore allowing to rise once morethis time for about 45 minutes.Then we're brushing theseguys down generouslywith an egg beaten togetherwith a pinch of kosher saltevery facet, every curve untilthey're delicious eggy yellowand these guys are getting bakedin a preheated 350 degree Fahrenheit ovenfor 20 to 25 minutesuntil they're deliciouslooking golden brownand register 200 to 210 degrees Fahrenheitat their thickest point.Let 'em cool entirely in the trayand then it's time to assemble.I'm busting out my very largest drill bitfor these extra large hot dogs.Not a sentence I ever thought I'd say.Cutting in that spiral patternand wrapping them aroundone of their own brethren.If you're having a hard timekeeping your dog in place,you could brush it down with egg whiteto act as a sort of gluebut hopefully, you'renot doing this at all.I call this guy the Frankenfurter.I'm also splitting a dog fora right jolly old griddling.We're gonna plop our gianthomemade spiralized hot dogon the grill along with the bun.Nobody wants an untoasted buneven if it is theinstrument of your demise.And this time, I'm gonna startby placing the double dogin the center of the bunand flanking it with the split griddlerwhich I'm gonna cut in halfwith one hand for some reasonand place each half oneach side of the main dog.Generously drizzle withmustard and ketchup,not unlike the murder victim.And I do think that tripleshould refer to toppingsso I'm gonna hit this guywith some warm sauerkraut.And there you have it,the triple deluxe dog.A hot dog I'd feel luckyto have for my last mealeven if I can't quite fit it in my mouth.So what are the takeaways here?Homemade hot dogs are really good,spiralized hot dogs are pretty goodand this hot dog is too big.I don't relish saying thisbut I have to be frank and other puns.Wiener.I don't know.Maybe he did die in themustard factory explosion.Maybe he's still out thereor maybe, just maybe,we all crave a hot dog sometimes.(calm music)(fun music)\n"