It’s official, I have found my nemesis. Momofuku Milk Bar was once warm and comforting, and charmed me into falling in love, but has since turned against me. I don’t know what I did wrong, but it failed…twice.
Christina Tosi’s Momofuku Milk Bar Life has done me wrong. Twice! I was excited to see, what was essentially, an arroz con gandules recipe in her new book, Franny’s Rice and Beans. Unfortunately, that mistake was my own and I used basmati instead of my usual long grain rice. However, the flavor of the Kielbasa was too powerful and the faux-smokiness mostly just gave me a headache.
Yesterday, I started the dough for the “Haute Dogs,” a recipe in Tosi’s family meal chapter. You can choose any toppings you want, but Tosi suggests stuffing the “fixins” inside of the dough: chili, cheese, mustard. I followed the recipe to the “T,” including its overnight proof in the refrigerator. I rolled out the supple dough. I tucked the Casper’s hot dogs in their blankets, seam down. I bathed them in an egg wash, sprinkled them with sesame seeds and set them in a preheated oven. 20 minutes later, they were as pale as when they started. 10 minutes more, same. They just would not brown! As I stared down at the shriveled tips of the hotdogs, I was disappointed. I am still disappointed.
What the hell?!
- 3 cups all-purpose flour
- 1 TB kosher salt
- 1/2 packet active dry yeast (1 1/8 teaspoons = 1/8 ounce)
- 1 3/4 cups warm water
- 8 hot dogs
- fixins (optional)
- Egg Wash
- 1 egg
- 1/2 tsp water
- 2 TB sesame or poppy seeds
- Make the dough: Stir together the flour, salt and yeast in the bowl of a stand mixer. Continue stirring as you add the water, until the mixture has come together in a shaddy mass.
- Engage the bowl and hook, mix the dough on the lowest speed for 3 minutes, or until it is somewhat smooth and cohesive. Knead for 4 more minutes on the lowest speed. The dough should look like a wet ball and bounce back softly when poked.
- Place your dough in a bowl spritz with oil. Cover with plastic wrap and let the dough proof overnight in the fridge.
- The next day, when you're ready to bake, heat the oven to 350 degrees. Divide the dough into 8 equal pieces. Roll out each one into a rectangle roughly the length of the hot dogs and wide enough to fully wrap around the dog, about 8'' x 5''
- Spread the dough with any combination of fixins. Put a hot dog on top of each piece of dough and wrap up like a swaddled baby. Put the dough-wrapped dogs seam side down on a parchment-lined sheet tray.
- Make egg wash: Use a fork to whisk together the egg and water in a small bowl. Brush each blanketed dog with egg wash and sprinkle with sesame seeds.
- Bake for 20 minutes, or until the bread blankets puff slightly and take on a golden hue. Eat hot or at room temp.