Hot dog kifle (Hot dog buns)

Sastojci (za 8 hot dog hlebova): 500 g glatkog pšeničnog brašna (T-400 ili T-500), 10 g suvog kvasca (ili 25 g svežeg kvasca), 30 g šećera, 4 g soli, 250 ml mleka (mlako, oko 35–37 °C), 60 g putera (neslanog, otopljenog i prohlađenog), 1 celo jaje (srednje veličine), 1 kašika neutralnog ulja - suncokretovo ulje, ulje uljane repice* (za podmazivanje testa i pleha), za premaz (opciono): 1 jaje + 1 kašika mleka (za sjajnu koricu).

Priprema:

1. U mlakom mleku rastvoriti šećer i kvasac. Ostaviti 10 minuta da se zapeni.

2. U većoj posudi pomešati brašno i so. 3. Dodati aktivirani kvasac, otopljeni puter i jaje. Umestiti glatko, mekano testo (ručno 10–12 minuta ili mikserom 7–8 minuta).

Testo treba da bude blago lepljivo, ali elastično.

4. Posudu lagano nauljiti, staviti testo, prekriti krpom ili folijom i ostaviti na toplom 60–90 minuta, dok ne udvostruči zapreminu.

5. Testo podeliti na 8 jednakih delova (oko 115–120 g po komadu).

6. Svaki deo razviti u pravougaonik, zatim čvrsto uviti u rolnu dužine 15–17 cm sa blago zašiljenim krajevima.

7. Ređati hlebove na pleh obložen papirom za pečenje, ostaviti razmak. 

8. Prekriti i ostaviti 30–40 minuta da narastu.

9. Premazati umućenim jajetom sa mlekom (opciono). 

10. Peći u prethodno zagrejanoj rerni na 180 °C, 15–18 minuta, dok ne dobiju zlatnu boju.

11. Izvaditi i prekriti krpom 10 minuta da korica ostane mekana.

Saveti:

• Izbegavati: maslinovo ulje (ima aromu), kokosovo ulje (menja teksturu), susamovo ulje (jak miris).
• Za još mekšu strukturu, zameniti 30 ml mleka slatkom pavlakom.
• Hlebovi se mogu zamrznuti do 2 meseca; odmrzavati na sobnoj temperaturi i kratko zagrejati.

Ingredients (for 8 hot dog buns): 500 g smooth wheat flour (T-400 or T-500), 10 g dry yeast (or 25 g fresh yeast), 30 g sugar, 4 g salt, 250 ml milk (warm, about 35–37 °C), 60 g butter (unsalted, melted and cooled), 1 whole egg (medium-sized), 1 tablespoon of neutral oil - sunflower oil, canola oil* (for greasing the dough and tray), for coating (optional): 1 egg + 1 tablespoon of milk (for a shiny crust).

Preparation:

1. Dissolve sugar and yeast in lukewarm milk. Leave for 10 minutes to foam.

2. Mix flour and salt in a large bowl. 

3. Add the activated yeast, melted butter and egg. Knead until smooth and soft (by hand for 10–12 minutes or with a mixer for 7–8 minutes).

The dough should be slightly sticky but elastic.

4. Lightly oil the bowl, place the dough in it, cover with a cloth or foil and leave in a warm place for 60–90 minutes, until it has doubled in size.

5. Divide the dough into 8 equal parts (about 115–120 g each).

6. Roll each part into a rectangle, then tightly roll into a 15–17 cm long roll with slightly pointed ends.

7. Arrange the loaves on a baking sheet lined with baking paper, leaving space between them.

8. Cover and leave for 30–40 minutes to rise.

9. Brush with beaten egg and milk (optional).

10. Bake in a preheated oven at 180 °C (356 F) for 15–18 minutes, until golden.

11. Remove and cover with a cloth for 10 minutes so that the crust remains soft.

Tips:

• Avoid: olive oil (has an aroma), coconut oil (changes the texture), sesame oil (strong smell).
• For an even softer texture, replace 30 ml of milk with heavy cream.
• Buns can be frozen for up to 2 months; thaw at room temperature and heat briefly.