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.
Hotdog Flower Buns
Honey syrup (optional)
This recipe requires 1 ½ hours rest time.
In a small bowl, whisk together warm milk, 1 Tbsp sugar and yeast. Cover and let proof for 5-8 minutes.
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.
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.
Place the hot dog in the centre and wrap the dough around. Pinch the seams to seal.
Cut into 6 equal pieces.
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.
While the dough rises, preheat oven to 350°F and make the egg wash: Whisk together egg and heavy cream.
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.
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.
Garnish with toasted sesame seeds, scallions and chili crisp for a little kick.