{"id":764,"date":"2022-09-25T17:13:25","date_gmt":"2022-09-25T15:13:25","guid":{"rendered":"http:\/\/lausenheim.dk\/?p=764"},"modified":"2022-09-25T17:29:07","modified_gmt":"2022-09-25T15:29:07","slug":"hjemmebagte-poelsebroed-hjemmelavede-hotdogbroed","status":"publish","type":"post","link":"https:\/\/lausenheim.dk\/en\/hjemmebagte-poelsebroed-hjemmelavede-hotdogbroed\/","title":{"rendered":"Homemade hot dog buns"},"content":{"rendered":"

Homemade hot dog buns are simply better!<\/p>\n\n\n\n

Truth be told, old-fashioned hot dog buns are a rather boring and bland affair.<\/p>\n\n\n\n

Once you've tried baking your own fresh, soft, delicious and tasty hot dog buns, there's no going back. <\/p>\n\n\n\n

Baking your own hot dog buns is quick and easy, and they're so much better than store-bought ones.<\/p><\/blockquote>\n\n\n\n

Du kan jo bruge Homemade cucumber salad<\/strong><\/a> on your hot dog - and serve it with a nice Cold potato salad<\/strong><\/a><\/p>\n\n\n

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\"Hjemmebagte<\/div>\n<\/div>\n

Homemade hot dog buns<\/h2>\n
<\/div>\nLaus S\u00f8rensen<\/span>\n
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This recipe is for 16 pieces. My oven is not as wide as most ovens in Denmark. You can multiply it up to 20 or 24 pieces if you have larger baking trays than mine.<\/span>
<\/div>The hot dog buns can of course be frozen.<\/span><\/div>\n
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Total Time <\/span>3<\/span> hrs<\/span><\/span><\/div><\/div>\n
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Course <\/span>Baked goods, Side dishes<\/span><\/div>
Cuisine <\/span>Danish, international<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>16<\/span> hot dog buns<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n

Udstyr
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  • 1 Stand mixeror thorough kneading by hand<\/span><\/div><\/li><\/ul><\/div>\n

    Ingredients
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    • 160<\/span> g<\/span> water<\/span><\/li>
    • 160<\/span> g<\/span> milk<\/span><\/li>
    • 15<\/span> g<\/span> dry yeast (instant dry yeast)<\/span> OR<\/span><\/li>
    • 1<\/span> 50 g<\/span> fresh yeast<\/span><\/li>
    • 30<\/span> g<\/span> sugar<\/span><\/li>
    • 10<\/span> g<\/span> salt<\/span><\/li>
    • 1<\/span> eggs<\/span> for the dough<\/span><\/li>
    • 15<\/span> g<\/span> Dried sourdough starter<\/span> or wheat flour<\/span><\/li>
    • 15<\/span> g<\/span> baking enzyme<\/span> or wheat flour<\/span><\/li>
    • 650<\/span> g<\/span> wheat flour<\/span><\/li>
    • 1<\/span> eggs<\/span> for brushing<\/span><\/li>
    • \u00bc<\/span> tsp<\/span> salt<\/span><\/li><\/ul><\/div><\/div>\n

      Method
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