Haute Dog buns

“Why would you devote a whole cookbook to hot dogs?” Beardy Fiance asked, the first time I told him about Russell van Kraayenburg’s new cookbook, Haute Dogs.  Once he had a look at the cookbook, though, he understood.  Van Kraayenburg makes no secret of his hot dog obsession – he has enjoyed at least one hot dog a week since the age of 7!  The first section is the variety of regional traditional American hot dogs: the chili-loaded Coney Island dogs, the Hawaiian waffle dog, and then moves on to an international variants of the hot dog – the quesadilla-like toppings of the hot dogs from Campinas, Brazil, the Czech style sausage roll and finally, the recipes to make the buns, the condiments and even the sausages themselves.  This is the tool for a completely homemade barbeque!  Although we might not get the length of summers here in Britain that people do elsewhere, we do have great cookouts (including the one we held for the 4th of July) and I’m definitely planning to use these ideas to make slightly healthier homemade buns and condiments, so that you really do know what’s surrounding your hot dog.

This is a great little seasonal cookbook and I will definitely be referring to it before any future cookouts – whether to have some fresh ideas for condiments or to make things a little more special and homemade when it comes to buns or fries!

Haute DogsWhole Wheat Buns (from Haute Dogs)


1/2 cup warm whole milk

1 teaspoon active dry yeast

2 tablespoons sugar

1 large egg

1 1/4 cup + 1 tablespoon plain white flour

1/4 cup + 1 tablespoon whole wheat flour

1 1/2 tablespoon unsalted butter


Mix together warm milk and dry yeast.

Mix together warm milk and dry yeastMix in sugar and large egg.

Mix in sugar and large eggMix in flours and unsalted butter until it forms a smooth dough.

Mix in flours and butterKnead for about eight minutes, then set aside and allow to rise for two hours.

Allow dough to riseDivide dough into 6 equal portions and allow to rise for half an hour.

Divide dough into 6 portionsElongate the buns and allow to rise for an hour and a half.

Elongate the buns and allow to riseBake at 375F for about fifteen minutes until golden brown.

Bake at 375F for about fifteen minutes Baked buns

Slit the buns lengthwise, so the you can place a hot dog inside.

Slice the buns length wise And serve with a hot dog – these were great, with a delicious fresh bread taste and made for a fresh coating for my delicious hot dog!

Haute dog whole wheat bunsI received a copy of Haute Dogs to review from Quirk Publishing, but all opinions are my own.  This post contains affiliate links, which help me finance my cookbook addiction!


One comment

  1. I like the look of your puns (hee hee). I was at a food festival recently and had a wild boar hot dog with pea mayo, asparagus and black pudding in a brioche bun so got a little taste of this gourmet hot dog world and I liked it!

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