Hot frozen dogs


  • Serves 8 people

"Teena's mum and dad used to run a pub as far south in Tasmania as you can go," says Alistair Wise, "and had procured an old hot-dog toaster - the kind you'd find in your old corner store. We tried toasting some brioche on the spit, but the bread would split and our 'hot dog' more closely resembled the Titanic than food. So we changed to a milk roll, which allows you to toast the centre perfectly without the whole thing falling apart, and also works mighty fine with an egg and cress filling. Sorry, getting a little side-tracked. Back to that hot frozen dog."

  • 500 gm strong flour
  • 1 egg
  • 2 tsp sea salt
  • 20 gm caster sugar
  • 30 gm fresh yeast (or 15 gm active dried yeast)
  • 20 gm butter, at room temperature
  • 250 ml (1 cup) milk, plus extra for brushing
  • To serve: ice-cream and salty caramel (see salty caramel recipe)
  • Raspberry sriracha
  • 125 gm punnet fresh raspberries
  • 1 tbsp sugar
  • 2 tbsp sriracha sauce
  • Chocolate malt sauce
  • 100 ml milk
  • 250 ml (1 cup) pouring cream
  • 50 ml liquid malt
  • 150 gm dark chocolate, roughly chopped
01   Place all the ingredients in the bowl of an electric mixer fitted with a dough hook. Mix for 2 minutes on low speed, then for 6 minutes on medium speed or until the dough is smooth, shiny and elastic. Cover and leave to prove in the bowl for 10 minutes. Divide the dough into 8 portions. Mould each into a cigar shape about 12cm long. Leave to prove on a baking tray for about 40 minutes, or until doubled in size.
02   For raspberry sriracha, mash all the ingredients together and let the raspberries steep in their own juices for a good few hours. You can make the sauce smooth by giving it a whiz with a stick blender, but I quite like a slightly lumpy feel.
03   For chocolate malt sauce, pour milk, cream and malt into a saucepan, add a pinch of sea salt and bring to the boil. Put chocolate in a heatproof bowl and pour in hot cream mixture, whisking until smooth and lump-free. Sauce will keep in an airtight container for up to 2 weeks.
04   Preheat the oven to 200C. Brush the rolls with a little milk, then bake for 15 minutes or until a light golden brown. Remove the rolls from the oven. Leave to cool slightly, then split.
05   Lightly toast the rolls in the oven, cut-side up, until golden and slightly crisp – or if, like us, you are lucky enough to have a hot dog machine, toast the buns in this. Fill with ice-cream, then drizzle with raspberry sriracha, salty caramel and chocolate malt sauce to keep it real. Serve hot in paper napkins.

Note This recipe is from Sweet Envy ($45, hbk) by Alistair Wise and Teena Kearney-Wise, published by Murdoch Books, and has been reproduced with minor GT style changes.

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