Chinese hotdogs

Calling these ‘hot’ dogs is something of a misnomer. Only in China do they combine bread and sausage into one item, let it go completely cold and then eat it. The origin of these Chinese sausage buns is not known, but it is thought that they were born out of some kind of necessity to use up absolutely everything in the pantry. They are hugely popular in China, and many bakeries have entire sections devoted to them.

The recipe given here is my own, and has been developed after quite a lot of trial and error. They might seem weird, but they are totally worth making, and will still be tasty and fresh the next day.

Chinese hotdogs

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  • For the dough:
  • 325g plain flour
  • 190ml milk, slightly warm
  • 50g butter
  • 1 tsp dried yeast
  • 2.5 tbsp sugar
  • 1.25 tsp salt
  • For the rest
  • 8 frankfurters, lightly fried and cooled
  • 1 egg, beaten
  • 1 tbsp sesame seeds
  • 2 tbsp butter, melted



Combine all the ingredients in a stand mixer until a shaggy dough is obtained. Transfer to a floured surface and knead until smooth and elastic. Place in a lightly-oiled bowl, cover and prove until doubled in size (at least 30 mins).


Punch down the risen dough and divide into 8 equal pieces (weigh them for accuracy). Roll each piece into a thin, round shape and roll into a long cylinder. Seal the edges. Roll this into a 1-foot length and roll around the hotdog (you can also plait these or make other designs). repeat with all the pieces and place the assembled hotdogs on a baking sheet lined with parchment.


Cover with cling wrap and prove for another hour until visibly risen.


Preheat an oven to 190˚C. Brush with the beaten egg and sprinkle with sesame seeds. Bake the hotdogs in the oven for 20 mins until golden. Immediately brush with the melted butter. Cool on a wire rack.

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