A while back, I came across a recipe for pigs in a blanket over at this lovely blog! And while the recipe credit came from another lovely blog, I was grateful for the dinner idea nonetheless!
I must say, while I've never been much of a pig-in-a-blanket kinda person, these have changed my mind completely. Truly a new favorite around here!
I must say, while I've never been much of a pig-in-a-blanket kinda person, these have changed my mind completely. Truly a new favorite around here!
Whole Wheat Pigs in a Blanket
Note: One dough recipe makes enough for one pack {8 count}of hot dogs. Time Saver: Double the dough and refrigerate half for homemade cinnamon rolls or dinner rolls the next day!
• 2 1/4 t. yeast
• 1 c. water
With whisk attachment (or by hand) add:
• 1/4-1/2 c. sugar
• 1 1/4 t. salt
• 1/3 c. canola oil
• 1 egg, well beaten
Beat 'til foamy.
Add one cup at a time:
• 2 c. unbleached flour
Switch to bread hook and add:
• 2 c. whole wheat flour (all white flour is fine, too)
Allow bread hook to knead until it reaches a smooth and elastic consistency. Add a touch more flour if too sticky. Allow to rise for 1.5 hours or 'til doubled in size.
Cut dough into (small) fist sized blobs.
Flatten your dough blob, place your DRY frank in the middle, slice a few slits and cris-cross those little dough arms for a nice braided effect. Click here for step by step tutorial!
Let them rise for about 20-30 minutes. If you have the time, brush on an egg wash (whip an egg and add a splash of water) and sprinkle with Kosher salt to make them shiny and pretty.
Bake at 375 degrees for about 8 minutes, then reduce heat to 350 degrees and bake another 5 minutes or 'til golden brown. (Or 350 convection for about 15 minutes.)
