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Korean Style Corn Dog using Bread

This is soft and fluffy bread with cheese and sausage, I took inspiration from the Korean street food corn dog, so your first bite will have mozzarella cheese which will stretch. This recipe I make it step by step with clear picture, help you easy to understand and have fun for making bread. hope you will enjoy it .
Servings 6 Pieces
Prep Time 40 minutes
Cook Time 15 minutes
Resting Time 2 hours 45 minutes

Equipment

  • 1 Mixing Bowl
  • 1 Bread Cutter
  • 1 Rolling Pin
  • 1 Tray

Ingredients

For Bread

  • 200 g Bread Flour (100%)
  • 3 g Fast Yeast(1.5%)
  • 4 g Fine Salt(2%)
  • 20 g Caster Sugar (10%)
  • 40 g Beaten Egg(20%)
  • 110 g Warm Whole Fat Milk(55%) Around 30°, warm to the touch
  • 14 g Unsalted Butter

For Filling

  • 6 slices Cheese Ideally American style slices, needs to be flexible
  • 1/4 block Mozzarella cheese Cut into 3cm long and width same as your Sausage
  • 3 Frankfurter Sausages Cut into half (around 7cm)

Instructions

  • Ready a mixing bowl, add the bread flour, fast yeast, salt, sugar, put each of them on different side. Use your hand or bread cutter to mix it well. Then add the beaten egg and the warm milk into the mixing bowl, mix it well until the bottom of the bowl doesn't leave any dry flour.
    Mix ingredients
  • Once the dough has gattered together, turn it out onto the work surface and start to knead it, you also can slap the dough on the work surface, stretch the dough out and then fold it, then turn 90°, repeat same process for 10 to 15 minutes or until the gluten has formed.
    knead the dough
  • Once you feel gluten has formed, you can spread the dough very thin, if you can see your finger though the dough, it means it is ready to add the butter, if not knead it longer. Please note the dough will not be smooth now.
    Spread the dough and add the butter in, cover it with the dough then start to knead it again. It will become sticky and spread on the work surface, use the bread cutter to gather the dough and continue to knead it for 10 to 15 minutes or until it become smooth.
    add the butter
  • Once the dough has become smooth, cut a small piece of the dough and spread it very thin, if you can see your finger though the dough, and it does not break easily, this means the gluten is ready.
    Next roll it into a ball and put it into a bowl and cover with wrap or wet towel to prevent to dough from drying out. Put it in a warm place to do the first rest for 30 to 90 minutes or until it doubles in size.
    check the dough
  • Finger test to check if the dough has rested enough. If the dough has rested enough, turn it out onto the work surface(if dough is sticky, dust the flour on the surface).
    Next use your fingers gentle push the air out for dough, and divide into 6 equal pieces. Shape each piece into a small ball, use the outside edge of your hand to roll the dough in the other hand, this should stretch the top and give it a smooth look. Then at the bottom you want to pinch the dough together to seal the ball.
    Then leave them on the work surface and allow to rest for 15 minutes, cover with wrap for wet towel.
    divice the dough
  • Whilst the dough is resting, prepare the filling, push a skewer into the sausage and Mozzarella, the cheese needs to be at the top. Once the dough is ready, roll it into rectangles around 12cm*17cm.
    Place a cheese slice at the bottom edge of the dough. Then place the sausage skewer on the cheese slice, again at the bottom. Next roll both the dough and cheese until the sausage is covered.
    Slice the excess dough into 0.7 cm strips and roll it over as pictured.
    shap the dough
  • Make sure the dough's top and bottom are sealed or cheese will come out. Let the dough rest and cover with prove bag / wrap / wet towel for 30 to 60 minutes or until it approximately doubles in size.
    Preheat the oven to 210°C, approximately 15 minutes before you are ready to bake.
    Once dough has proved put it into the oven and turn the oven temperature down to 190°C and bake for 13 to 15 minutes or until it become golden brown.(Depending on your oven may need adjust the time or temperature).
    rest the dough
  • Once bread has baked you could add the ketchup and mustard or any sauce you like. Enjoy :)
    enjoy the hotdog bread
Course: Snacks
Cuisine: Korean
Keyword: bread, cheese, corn dog, hot dog, korean, mozzarella, street food