Mini Hot-Dogs

Your Turn To Create

Pour the flour in the blender’s bowl.
Add the caster sugar and the salt, mix at a low speed until a uniform preparation is obtained.
Add the full egg and the egg yoke.
Add the yeast by crumbling it through your fingers, the milk, the water and mix at a low speed for one minute, then increase the speed until the dough starts to form.
Add the cream butter, 3 times running.
Knead for 5 minutes at high speed, then stop the blender.
Place the dough ball in lightly oiled bowl, film and leave to rise for 1 hour at room temperature. Do not place in the fridge. Your dough will double in volume.
Place the dough on a floured work surface, stretch the dough with your fingers into the shape of a roll, split the roll into 12 identical pieces and make 12 small balls.
Place a clean tea towel on your balls and leave to stand for 5 minutes.
Shape the balls into small elongated loaves.
Place on a baking tray and leave to stand for a least half an hour.
To gloss your loaves: mix 1 egg + one tablespoon of milk and, using a brush, spread the mixture on the buns.
Place the buns in a preheated fan oven at 190°C for 15 to 20 minutes. Once cooked, place the buns on a pastry grid to let them cool down

Cut the buns lengthwise on one side only.
Cook the sausages in boiling water for 3 minutes.
Spread Boursin on the buns.
Fill the buns with your ingredients (depending on the recipe) and add one half of a sausage.
Place some Boursin sauce on the sausage using a pastry bag or a teaspoon.

The Boursin Tip: An alternative is not making the Boursin sauce but adding Boursin Crumbly using a fork.

Anti Food Waste Tip: If you have cut up vegetables, sausages and Boursin left over, you can create a raw salad for your next day's lunch.

Your Turn To Create