Level: Intermediate
Yield: 4 jumbo or 8 regular-sized hot dog flowers
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 743
Total Fat: 35 g
Saturated Fat: 16 g
Carbohydrates: 86 g
Dietary Fiber: 3 g
Sugar: 13 g
Protein: 22 g
Cholesterol: 133 mg
Sodium: 692 mg

Total: 2 hr 30 min (includes rising time)
Active: 30 min

Transport yourself back to the magic of Chinese bakery hot dog buns with these stunning flower-shaped delights! Once a simple fluffy treat from my childhood, now reimagined as Instagram-worthy blooms that burst with cozy flavor. Picture tender, slightly sweet dough wrapping savory hot dogslike pigs in blankets in full petal formation. My Chicago twist? A tangy punch from mustard powder in the dough that makes every bite irresistible. Whip these up and watch them steal the show at your next gathering!

Dough:

2 3/4 cups (385 grams) bread flour, plus extra for dusting
1/4 cup (50 grams) granulated sugar
2 teaspoons mustard powder
2 1/4 teaspoons (6 grams) instant yeast
2 teaspoons kosher salt
3/4 cup (178 grams) warm water
1 tablespoon yellow mustard
1 large egg
1/4 cup (50 grams) refined coconut oil, at room temperature (soft, not melted)
Neutral-flavored oil, for greasing

Flowers:

4 jumbo Vienna beef hot dogs (or 8 regular-sized hot dogs from another brand)
1 large egg
1 tablespoon mustard seeds
Chinese hot mustard, for dipping

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For the dough: In the bowl of a stand mixer, combine the bread flour, sugar, mustard powder, yeast, and salt. Whisk together. In a liquid measuring cup, mix the water, yellow mustard, and egg. Add the wet ingredients and coconut oil to the dry ingredients and stir until a ball forms.
Attach the dough hook to the mixer and knead for 7 to 10 minutes, scraping down the sides and hook once or twice. Shape the dough into a ball and transfer to an oiled bowl. Cover with plastic wrap or a kitchen towel and let rise on the counter until it has puffed up by about half, roughly 1 hour. Turn the dough out onto a floured surface and divide into 4 pieces (or 8, if using regular-sized hot dogs).
For the flowers: Line a baking sheet with parchment paper. Flatten each dough piece and roll it around a hot dog. Cut each dough-wrapped hot dog crosswise into 6 pieces and arrange in a flower pattern on the baking sheet. Cover with plastic wrap or a kitchen towel and let proof in a warm spot for 30 minutes (they should feel slightly jiggly).
Preheat the oven to 375 degrees F.
Beat the remaining egg in a small bowl and brush each flower with the egg wash, then sprinkle with mustard seeds. Bake for 25 to 30 minutes and serve warm with Chinese hot mustard for that perfect dip!