Have you noticed that time flies faster once you turned into an adult? As a child, you always think everything takes too long: the car trip to go on holidays, the queue at the supermarket, getting to the age where you get to pick your own clothes...
But now, it feels like the weeks, months and even years go by so quickly. Recently, I watched an episod of a TV show I loved as a kid (and still do actually), it was an episod of the first season of the X-files, and I realised it was almost 20 years old! Gosh, it can't be...
Some reminders are here to have us keeping track: new years eve, the start of the school year and birthdays. I've recently "gained experience" (sounds better than "getting older" now, doesn't it?) and take great pleasure into cooking for my family on that day.
I like making it into a theme diner, last year was mexican, this year is american. It had the advantage to please the kids and grow ups and gave me enough choices to pick from.
So the obvious choice for the food, after a quick survey: hamburgers, hot dogs, corn on the cob, potatoes, coleslow, marinated pork ribs. Being used to cook in small quantities, I feel like I'm running a restaurant/bakery on that day. The buns have been home made, using the recipe I already posted here for hamburger buns. I thought I'd share the one for the Hot Dog buns that turned out to be good too.
And to cheer with this food, how about a "Fuzzy Navel"? I can be made with peach sirop for a virgin version. And for desert, a cheesecake or some brownies will do the trick.
Hot Dog Buns (Based on a recipe from Le Petrin)
For 12 Buns
850gr of Flour
1 Pack of Dried Yeast
8gr of Salt
20gr of Sugar
2 Whole Eggs + 1 Yolk
30gr of Butter, at room temperature
250ml of Soy Milk
200ml of Water
I've used my Kitchenaid with the dough hook to bring the dough together. So, in the bowl of your standmixer, combine the flour with the yeast, the salt and the sugar.
Make a well into the mixture and crack 1 egg and add the yolk, the milk and the butter cut in little cubes, start mixing very slowly for about 2 or 3 minutes, than start adding the water, little by little (you may not need it all, depending on the flour) and keep mixing until you have a dough that forms.
Tip the dough on your working surface, and keep knitting for about 5 minutes, until it's smooth, shiny and elastic.
Place the dough in a bowl and cover it with cling film, leave for 1 hour and a half. Passed this time, bring the dough back to it's original size, tip it on a floured working surface and divide in 12 equal parts, cover with a clean cloth and leave them for 5 minutes.
Form the buns, roll them out to form a cylinder of about 15cm. Line 2 oven tray with parchement paper and place the hot dog buns on them, 6 per tray. Place a damp cloth over the trays, and leave the buns to rise under it for 1 hour.
Preheat the oven to 180°C.
Make an egg wash with the remaining egg, brush the buns carefully with it and spread some poppy seeds on top. Place in the oven for about 15 minutes, until golden brown. Leave on a rack to cool.