Ingredients Jump to Instructions ↓

  1. 1 litres tepid water

  2. 1 tbsp caster sugar

  3. 14 g dried yeast

  4. 2 tbsp olive oil , plus extra for drizzling

  5. 1 kg strong white flour , plus extra for dusting

  6. 1 tsp salt

  7. 50 ml milk olive oil , for coating

  8. 24 mini chipolata sausages

  9. 12 cherry tomatoes , halved and seeds removed

  10. 1 large bunches thyme

  11. 1 egg , beaten tomato ketchup mustard or other relishes

Instructions Jump to Ingredients ↑

  1. Mini hot dogs Method 1. For the buns: put the tepid water, caster sugar, yeast and olive oil in a jug and leave for 10 minutes to activate.

  2. Place the flour and salt in a bowl and slowly stir in the yeasty water a bit at a time. Add the milk. Once the mixture has come together as a dough, knead on a flour-dusted surface to develop and stretch the gluten. Place the dough in a bowl, cover with a clean towel (or cling film) and leave to rise for 20 minutes to 1 hour in a warm place.

  3. For the filling: coat the sausages in a little oil then tip them into a frying pan and cook over a medium heat just to colour the outside. Leave to cool. Halve the cherry tomatoes and remove their seeds and juice. Pierce each tomato half with a one or two stalks of thyme and set aside.

  4. Preheat the oven to 180C/gas 4. Cut the dough into 20g pieces and roll each one into a 5cm-long rectangle. Place a sausage and thyme-speared tomato at the centre of each dough strip, making sure both poke over the edges. Roll the dough around them like a blanket and press the edges to seal.

  5. Place the hot dogs on a lightly floured baking tray and brush the tops lightly with beaten egg. Bake for 20 minutes or until the bread is risen and golden brown.

  6. While still hot, drizzle the hot dogs with a little olive oil and serve with selection of mustards and relishes.


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