Brioche Dogs
Tall, fluffy, buttery Southern-style brioche dogs made with a rich dough and baked to perfection, giving you a soft interior with a golden, crispy exterior. Perfect for any cookout or snack!
Yield: 8 Brioche Dogs
Prep Time: 15 minutes
Cook Time: 15-18 minutes
Special Equipment: Stand Mixer
Ingredients
3 ¼ cups all-purpose flour
¼ cup granulated sugar
2 ¼ tsp instant yeast
1 tsp fine salt
3 large eggs (room temp)
½ cup warm whole milk
½ cup unsalted butter (very soft, not melted)
1 tsp vanilla (optional but lovely)
8 high-quality hot dogs or sausages
1 egg + 1 tbsp water (egg wash)
Sesame seeds or everything seasoning (optional)
Directions
In a stand mixer, combine flour, sugar, yeast, and salt. Add eggs, warm milk, and vanilla. Mix on medium speed until a shaggy dough forms, then continue mixing for 3–4 minutes until smooth.
Add softened butter, one tablespoon at a time, letting each piece incorporate before adding the next. Continue mixing for 8–10 minutes until the dough is glossy and stretchy.
Transfer the dough to a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.
Pat the hot dogs dry. Optionally, pan-sear them for 2–3 minutes for extra flavor and to prevent sogginess.
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 12–14 inch rope and spiral-wrap it around each hot dog, slightly overlapping as you go.
Place the wrapped dogs on a parchment-lined baking sheet, seam side down. Cover lightly and let rise for 30–40 minutes until puffy.
Preheat the oven to 375°F. Brush each brioche dog with egg wash and sprinkle with sesame or everything seasoning (optional). Bake for 15–18 minutes until golden brown and shiny.
