Homemade Pigs in a Blanket
Homemade Pigs in a Blanket
Ingredients
For the Dough
- 1/2 cup warm water, 105-110°F
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1/4 cup unsalted butter, softened
- 2 tablespoons granulated sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
For Assembly
- 24 mini hot dogs, or frankfurters/wieners
- 1 tablespoon all-purpose flour, for dusting
Instructions
- 1
In a small bowl, combine the warm water (105-110°F) and 1 tablespoon of granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, or until foamy. This is called blooming the yeast.
⏱️ 10 min
- 2
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and 2 tablespoons of granulated sugar until light and fluffy. Beat in the large eggs one at a time, scraping down the sides of the bowl as needed.
⏱️ 5 min
- 3
Add the bloomed yeast mixture to the butter, sugar, and egg mixture in the stand mixer. Mix until just combined.
⏱️ 1 min
- 4
Gradually add the all-purpose flour and salt to the wet ingredients, mixing on low speed until a soft dough forms. Continue to mix for 2-3 minutes until the dough is smooth and elastic.
⏱️ 5 min
- 5
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 30 minutes, or until doubled in size.
- 6
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 7
Lightly flour a clean work surface. Turn the risen dough out onto the floured surface and roll it out into a large rectangle, about 1/8-inch thick.
⏱️ 5 min
- 8
Using a pizza cutter or sharp knife, cut the dough into small triangles. The size will depend on the length of your mini hot dogs; aim for triangles that can wrap around the hot dog with a slight overlap.
⏱️ 5 min
- 9
Place one mini hot dog at the wide end of each dough triangle. Roll the hot dog towards the narrow tip, ensuring the 'tail' of the dough is tucked underneath to secure it. Repeat with the remaining hot dogs and dough.
⏱️ 10 min
- 10
Arrange the wrapped pigs in a blanket on the prepared baking sheet, leaving a little space between each.
⏱️ 2 min
- 11
Bake for 12-15 minutes, or until the dough is puffed and golden brown. Serve warm with your favorite dipping sauces.
⏱️ 15 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Homemade Pigs in a Blanket
Ingredients
For the Dough
- 1/2 cup warm water, 105-110°F
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1/4 cup unsalted butter, softened
- 2 tablespoons granulated sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
For Assembly
- 24 mini hot dogs, or frankfurters/wieners
- 1 tablespoon all-purpose flour, for dusting
Instructions
- 1
In a small bowl, combine the warm water (105-110°F) and 1 tablespoon of granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, or until foamy. This is called blooming the yeast.
⏱️ 10 min - 2
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and 2 tablespoons of granulated sugar until light and fluffy. Beat in the large eggs one at a time, scraping down the sides of the bowl as needed.
⏱️ 5 min - 3
Add the bloomed yeast mixture to the butter, sugar, and egg mixture in the stand mixer. Mix until just combined.
⏱️ 1 min - 4
Gradually add the all-purpose flour and salt to the wet ingredients, mixing on low speed until a soft dough forms. Continue to mix for 2-3 minutes until the dough is smooth and elastic.
⏱️ 5 min - 5
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 30 minutes, or until doubled in size.
- 6
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 7
Lightly flour a clean work surface. Turn the risen dough out onto the floured surface and roll it out into a large rectangle, about 1/8-inch thick.
⏱️ 5 min - 8
Using a pizza cutter or sharp knife, cut the dough into small triangles. The size will depend on the length of your mini hot dogs; aim for triangles that can wrap around the hot dog with a slight overlap.
⏱️ 5 min - 9
Place one mini hot dog at the wide end of each dough triangle. Roll the hot dog towards the narrow tip, ensuring the 'tail' of the dough is tucked underneath to secure it. Repeat with the remaining hot dogs and dough.
⏱️ 10 min - 10
Arrange the wrapped pigs in a blanket on the prepared baking sheet, leaving a little space between each.
⏱️ 2 min - 11
Bake for 12-15 minutes, or until the dough is puffed and golden brown. Serve warm with your favorite dipping sauces.
⏱️ 15 min•🌡️ 375