Baby brioche hot dogs recipe

Ingredients

• 2 tbsp butter
• 1 onion, finely sliced
• Pinch of salt
• Pinch of sugar
• 1 recipe brioche dough, chilled for at least 2 hours
• 3 to 4 tbsp mustard (optional)
• 1 egg yolk
• 2 tbsp milk
• 4 frankfurters cut in half to make 8 shorter sausages

1. In a large sauté pan over medium-high heat, melt the butter. Add the onion, salt, and sugar and fry for about 10 minutes, until the onion is golden brown. Set aside.
2. On a lightly floured surface, roll out the brioche dough to a strip roughly 25 inches long and about 2 inches wider than the halved sausages.
3. Cut the dough into eight equal pieces and brush with the mustard (if using). Mix the egg yolk and the milk together to make an egg wash, then brush the egg wash along the edges of each dough rectangle. Place half a sausage in the middle of each rectangle and 1 tbsp of the caramelized onion on top of the sausage. Fold the dough over the sausage, making sure to overlap the edges and press down the ends to seal. Place the buns (seam-side down) on the baking sheet.
4. Brush the buns with egg wash and place in a warm place for about 45 minutes, until risen by 1 to 2 inches and puffy.
5. Preheat the oven to 350°F. Brush the buns a second time with egg wash and bake for 30 minutes, or until a skewer inserted into the middle comes out clean (cover the buns loosely with foil if they are browning too quickly).
6. Let cool for 5 minutes before turning out onto a wire rack. These are best eaten while still warm.