Mummy Dogs
Adapted from Picky Palate
Preparation time: 30 minutes
Cooking time: 15 minutes
Makes 24 Mummy Dogs
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24 frankfurt sausages (longer length although I'm sure you could do them with the cocktail ones too)
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Pizza or bread dough or sheets of 4 sheets of premade puff pastry (see recipe below if you are making it from scratch)
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Mustard
Step 1 - Preheat your oven to 190c/375F. Place a sheet of parchment on a baking tray. Flour a clean workbench surface and stretch out dough with your hands or with a rolling pin until it is a thinnish but even thickness. Cut into thin strips about 3-4mm wide.
Step 2 - Take a frankfurter and wrap it with a length of the dough and then repeat until the frankfurter is wrapped as shown making sure to leave a gap at one end to draw the eyes. Depending on how long you've rolled it will depend on how many strips you use but for me, I had 6 balls of dough from the below recipe and each ball of dough wrapped 4 frankfurters with a little left over.
Step 3 - Bake on prepared baking tray in oven for 10-15 minutes.
Step 4 - Remove from oven and dot mustard as eyes. Serve with bloody tomato sauce.
Basic Pizza Dough
Original recipe taken from The Bread Bakers Apprentice by Peter Reinhart.
Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter). Enough to wrap 24-30 frankfurts depending on how well you wrap them.
Ingredients
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4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled (I used 3 1/2 cups plain flour and 1 cup of wholemeal flour)
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1 3/4 Tsp Salt
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1 Tsp Instant yeast
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1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but its better with)
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1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
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1 Tb sugar
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Semolina/durum flour or cornmeal for dusting
DAY ONE
Method:
Step 1 - Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer). Place in fridge to chill.
Step 2 - Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. If you are using an electric mixer, switch to the dough hook and mix on medium speed for about 5 minutes.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water. The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.
Step 3 - Flour a work surface or counter. Line a large container (with a lid) with baking paper/parchment on the bottom and side. Lightly oil the paper.
Step 4 - With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas). To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.
Step 5 - Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball. If the dough sticks to your hands, then dip your hands into the flour again.
Step 6 - Transfer the dough balls to the container and brush the tops with oil. Place lid on container.
Step 7 - Put the container into the refrigerator and let the dough rest overnight or for up to thee days.
NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespoons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.
DAY TWO
Step 8 - On the day you plan to eat pizza, an hour or two before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour.