Posted on 12th Jul 2025

Ultimate Bonfire Hotdog Hong Kong Style

Ultimate Bonfire Hotdog Hong Kong Style is a sweet, fluffy bakery style bun wrapped around a classic frankfurter and baked until golden and glossy. This Ultimate Bonfire Hotdog Hong Kong Style recipe recreates the iconic Hong Kong bakery hotdog bun, known for its brioche like softness and subtle sweetness that perfectly balances the savoury sausage.

Hong Kong bakeries were heavily influenced by British and European baking, creating soft enriched breads that became street food staples. The dough is lightly sweet, enriched with butter and egg wash, and baked until beautifully glazed.

Cuisine

Chinese

Time

2 hr 20 mins

Servings

6 people

Ingredients

500g strong bread flour
7g fast action dried yeast
60g sugar
1 teaspoon salt
50g butter, softened
260-300ml warm water
1 tablespoon vegetable oil, for greasing
6 frankfurters
1 egg, beaten, for egg wash
1-2 tablespoons sesame seeds, optional

Method

PREPARATION

In a large bowl or mixer combine strong bread flour and softened butter. Rub together lightly until the butter is distributed through the flour.
Add dried yeast, sugar and salt. Mix to combine.
Gradually add warm water while mixing until the dough comes together and pulls away from the sides.
Knead for 8-10 minutes until smooth, elastic and slightly tacky. If using a mixer, still finish briefly by hand to feel the texture.
Lightly oil the dough, cover and leave in a warm place for 1½ hours until doubled in size.
Knock the dough back to release excess air, reshape into a ball and rest for another 30 minutes.
Divide into 6 equal portions and roll each into a smooth ball using a pinch and twist motion underneath.
Roll each ball into a long cylinder slightly longer than the frankfurter.
Wrap the dough around the sausage, tucking the seam underneath so it seals neatly.
Place on a lined baking tray with space between each bun.
Brush generously with beaten egg and sprinkle with sesame seeds if using.
Leave to rest for 15 minutes for a final rise.

COOKING

Bake at 180°C for 20 minutes until golden brown and glossy.
Cool slightly before serving warm.

School of Wok Tips

• Gradually add water to control dough texture.
• Always feel the dough by hand even if using a mixer.
• Tuck the seam underneath to prevent unravelling.
• Egg wash generously for that classic Hong Kong bakery shine.

FAQs

Why is the bread slightly sweet?
Hong Kong bakery buns are enriched and lightly sweet to balance savoury fillings.

Can I use other sausages?
Yes? Use any good quality sausage, though classic frankfurters give authentic flavour.

Can I prepare these in advance?
Yes? Bake earlier in the day and warm briefly before serving.