TANGZHONG:

20g bread flour

100g water

DOUGH (DRY INGREDIENTS):

330g bread flour

35g sugar

14g milk powder

7g salt

4g instant yeast

1.2g bread improver

1.6g dough softener

DOUGH (WET INGREDIENTS):

95g lukewarm water

1 large egg (room temperature)

20g unsalted butter, cut into small pieces (room temperature)

10 frankfurters of your choice

EGG WASH:

1 egg

1 tsp water

1 tbsp toasted sesame seeds (optional)

SYRUP:

2 tsp sugar

2 tsp hot water

1. Place the tangzhong ingredients in a small saucepan. Turn the heat on to low, and begin whisking the mixture. Keep whisking until it thickens into a paste-like consistency, between 5-10 minutes (depending on pan size and heat). Once thickened, immediately remove the mixture into a separate bowl to cool to room temperature.
2. Place all dry ingredients in a stand mixer bowl, except for the yeast. Place the bowl into the stand mixer base, and mix on low with the dough hook attachment for 1 minute.
3. Add the yeast and mix for about 10 seconds.
4. Add all wet ingredients into the stand mixer bowl, except for the butter. Mix using the dough hook attachment on medium speed for 5 minutes. It should eventually form a ball.
5. Keep the mixer running and add the butter piece by piece until the dough becomes shiny and smooth. Continue mixing like this for 10-12 minutes on medium speed; this will develop the gluten further.
6. At this point, the dough should be easily pliable and form a smooth ball. For good measure, hand-kneading the dough is recommended at this point to feel its shape and texture. A poke and windowpane test can be done to see if it’s ready.
7. Shape the dough into a ball and put it in a large greased bowl. Wrap the top of the bowl in cling film or a damp (clean) kitchen towel, and let the dough proof for 1 hour.
8. If the frankfurters are frozen, now is a good time to blanch them in hot boiling water. Frankfurters are technically already cooked, so they don’t need to be blanched very long—2-3 minutes is enough, as long as the frankfurters are no longer cold.
9. After about an hour of proofing, or when the dough has doubled in size, punch the dough flat to remove the air bubbles.
10. Weigh the entire piece of dough and divide it into 10 pieces of equal weight.
11. Rest the 10 separate pieces of dough under cling film or a damp (clean) kitchen towel for 20 minutes.
12. Using your hands, gently roll each piece of dough into long ropes that are about 3 ½ times the length of the frankfurter, making sure that the ends of the rope are thinner than the middle. Then roll the rope around a frankfurter, making sure to tuck the ends underneath the bun for a neater finish. Continue with the other 9 dough ropes and frankfurters.
13. Line a baking tray with parchment paper, and place each bun on the tray, about 2″ apart. Allow the buns to rise for about 40 minutes to 1 hour, covered with cling film or a damp (clean) kitchen towel.
14. Place an oven rack in the middle of the oven, and preheat the oven to 175°C. While the oven is preheating, whisk the egg wash ingredients together. Brush the surface of the buns with egg wash using a pastry brush. If using toasted sesame seeds, sprinkle them on.
15. Bake the buns for 14-15 minutes, rotating once halfway through.
16. While the buns are baking, dissolve the sugar in hot water to create a syrup. When the buns are fresh out of the oven, brush them over with the syrup to create a beautiful shine and to add more sweetness to the bread.