Piggies On A Stick
By Ernest Reynoso Gala
1) 500 grams mini/cocktail hotdogs-30 pieces
2) 15 bamboo barbecue sticks
3) For the dough: Put in a bowl
1 tbsp. each of yeast and sugar
1 cup water
let “bubble” for 5 minutes.
1 tsp. fine salt
1/3 cup shortening/lard or softened butter
1/4 cup milk
Mash with hands or Kitchen Aid (using a dough hook).
4 cups all-purpose flour (one cup of flour at a time)
Place on a table and knead, adding 1/2 cup more flour. (If using Kitchen Aid, no need to knead on table. When you have finished a total 4 1/2 cups of flour, stop.)
Grease bowl with 2 tbsp. oil or lard and coat dough thoroughly with it. Cover with plastic cling and let rise until double for 25 to 30 minutes. (To test dip 2 fingers into flour and poke the dough. If it leaves a dent and doesn’t spring back it has doubled.)
5) Dust your table and rolling pin with extra 1/4 cup all-purpose flour. Put dough on top and roll out into a rectangle 15 x 6 inches. Cut center of dough. Cut into 30 pieces with a knife or dough cutter. Put hotdog in each and roll tightly. Place on 2 oil-greased baking trays, open side underneath.
Brush with 1 egg (to make it shiny) mixed with 2 tbsp. milk (to make it brown). Let rise 25 minutes then bake in preheated oven 350 degrees Fahrenheit or 175 degrees Centigrade for 25 minutes.
6) When cool enough to handle, put two mini-dogs per barbecue stick. Ideal for cocktail parties or food-cart business.
7) Tip: Minidogs can be half-baked for 15 minutes. Cool, then freeze up to two weeks. Thaw out and bake 10 minutes more.