Chinese Bakery-Style Hotdog Flower Buns Are So Adorable

Chinese hotdog flower buns
Prep Time
30 min
Cook Time
22 min
6 servings

These are my easy version of the iconic Chinese Hotdog Flower Buns you’ll find in most Chinese bakeries. They’re made with pantry staples and come together with minimal effort. Growing up in a Chinese/Vietnamese household, we frequented Chinatown often and a visit to Chinatown was never complete without stop at the bakery. These shops are beautifully scented with butter, sweet breads and coconut, among other things. One of my go-to treats were the iconic hotdog buns, either wrapped in a sweet bun or arranged in a cute flower-shaped bun. I always loved pulling off sections to enjoy the sweet and savoury combo.

Related: Japanese-Inspired Rolled Hot Dog Omelette



Hotdog Flower Buns

cup whole milk, warmed
Tbsp sugar, divided
1 ½
tsp active dry yeast
cups bread or all-purpose flour
tsp salt
large egg
Tbsp butter, melted and cooled
hot dogs

Egg wash

large egg
Tbsp heavy cream

Honey syrup (optional)

cup honey
Tbsp water


Scallions, chopped
Black and white sesame seeds
Chili crisp



This recipe requires 1 ½ hours rest time.

Ingredients for Chinese hotdog flower buns
Step 1

In a small bowl, whisk together warm milk, 1 Tbsp sugar and yeast. Cover and let proof for 5-8 minutes.

Step 2

In the bowl of a stand mixer with the hook attachment, add the flour, remaining sugar and salt. Add in the yeast mixture, egg and melted butter. Give it a quick mix with a fork to get the mixture going then knead on medium for 7-10 minutes until smooth and elastic. Transfer to a large bowl, cover with plastic and let rise for 1 hour or until doubled in size. Remove the hot dogs from the fridge to come to room temp and line 2 baking sheets with parchment paper and set aside.

Dough for Chinese hotdog flower buns
Step 3

Once the dough has risen, divide in 6 equal portions. Roll out to 3 inch x 6 inch rectangle, enough to encase the hot dog.

A small piece of dough being rolled out for Chinese hotdog flower buns
Step 4

Place the hot dog in the centre and wrap the dough around. Pinch the seams to seal.

A hotdog being wrapped up in dough
Step 5

Cut into 6 equal pieces.

Hotdog pieces wrapped in dough
Step 6

Arrange into flower-shape on the prepared baking sheet. Repeat with remaining dough and hot dogs. Cover with plastic or a damp cloth and let rise for about 30 minutes.

Unbaked Chinese Hotdog Flower Buns on a baking sheet
Step 7

While the dough rises, preheat oven to 350°F and make the egg wash: Whisk together egg and heavy cream.

Step 8

Once dough has risen, brush each bun with egg wash. (avoid brushing the hot dogs as it’ll discolour while baking). Bake for 18 to 22 minutes until golden brown.

Unbaked Chinese Hotdog Flower Buns being brushed with egg wash
Step 9

For the optional honey syrup, in a small saucepan, heat honey and water over medium heat until it begins to bubble, remove from heat and brush on freshly baked buns.

Step 10

Garnish with toasted sesame seeds, scallions and chili crisp for a little kick.

Chinese hotdog flower buns topped with chili crisp

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