Summary

Ingredients

For the dough:

• 250 g wheat flour type 550
• 0.5 ½ cube fresh yeast
• 40 g butter, soft
• 1 egg (s)
• 20 g suar
• 4 g salt
• 3 tablespoon milk
• 100 ml water, warm
• 1 tablespoon water

For the filling:

• Oil for frying
• 4 Merguez
• 4 teaspoons Dijon mustard
• 8 tablespoon sauerkraut
• 2 shallot (s)
• 4 tablespoon mixed pickles from the jar
• 4 tomato (s), peeled from the can
• 8 basil leaves
• salt and pepper

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Instructions

1. For the rolls: Mix 100 ml water, yeast, sugar and 2 tablespoons milk with the whisk and let rise for five minutes. Then add half of the flour and a whisked egg. Add soft butter with a pinch of salt and gradually stir in the rest of the flour. At the end, knead the dough with your hands on a floured work surface for about 5 minutes. Then it should rest covered in a warm place for about 1 hour.
2. Knead the risen dough briefly and divide into four portions. Now shape the typically elongated hot dog rolls out of this and let the dough pieces rise for another 30 to 45 minutes.
3. Mix the rest of the whisked ice cream with 1 tablespoon of milk and spread it on the risen hot dog buns. Then bake the rolls in the oven for 12 to 14 minutes at 200 degrees top and bottom heat.
4. To fill the hot dogs, put oil, some Dijon mustard and sauerkraut in a preheated pan. Stir and let steep over a low flame.
5. Meanwhile, fry the sausages and place them in the oven with the rolls to keep them warm.
6. Chop the shallots and mixed pickles and add them to the pan after the sausages. Season with salt and pepper and add finely chopped canned tomatoes. Chop the basil and sprinkle over it.
7. Cut open the finished rolls and top each with a little sauerkraut, vegetable dip and a sausage.