Fluffy Filipino Hotdog Buns

If you grew up in the Philippines specifically in the ‘90s, you’ve probably been to a typical Filipino children’s party.

A collective core memory, it always involved highly competitive games (pabitin was lowkey violent), an entire barangay of guests, and of course, Filipino party food.

I remember looking forward to two things on the table: the glaringly red and cheesy sweet spaghetti, and the fanned out hotdogs on a stick with pastel-hued marshmallows, which at times even doubled as a centerpiece.

This recipe, although seemingly excessive to a non-Filipino, is an ode to the quirks of our childhood favorites. While it doesn’t have any marshmallows, the pillowy soft bread brushed with the buttery glaze makes for a treat that’s salty-sweet and comforting all at the same time.

You can also check out this recipe on TikTok!

INGREDIENTS

Buns

• 375g bread flour
• 75g granulated sugar
• 6g instant dry yeast
• 9g fine salt
• 50g egg (1 large)
• 236g whole milk
• 75g unsalted butter, melted and cooled
• 10 medium-sized hotdogs, cooked
• Sesame seeds to garnish, optional
• Extra flour for kneading, see tips.

Egg Wash

• 1 large egg
• 1 tbsp. water

Glaze

• 1 tbsp unsalted butter, melted
• 1 tsp. granulated sugar

METHOD

1. MIX. In your stand mixer fitted with the dough hook, combine bread flour, sugar, and instant dry yeast. Mix for a few seconds, then stream in your milk, egg, and melted butter. Knead on low-medium speed until it forms a rough dough, then add salt.
2. KNEAD. Starting on medium speed, gradually increase to high speed and knead until the dough is smooth, stretchy, and passes the windowpane test. This step can take anywhere from 15-30 minutes, depending on the strength of your mixer. See tips.
3. PROOF. Shape dough into a ball, then place into a large bowl. Cover with cling wrap and proof in a warm area for 60 minutes or until at least doubled in volume. (Note: Proofing takes longer in cool weather!)
4. DIVIDE. After proofing, uncover the dough and punch down the gases. Divide the dough into 10 equal pieces, about 78-80g each.
5. SHAPE. Roll each piece into a log at least double the length of the hotdog. Flatten and twirl around each cooked hotdog, then place on parchment-lined trays.
6. PROOF. Cover and proof in a warm area for 30 minutes or until at least doubled in volume. Meanwhile, preheat your oven to 180°C.
7. EGG WASH. Prepare the egg wash by beating the egg and mixing with water. Lightly brush on the proofed buns and top with sesame seeds if desired.
8. BAKE. Bake at 180°C for 15-20 minutes or until golden brown. Transfer to a wire rack.
9. GLAZE. Mix melted butter with sugar and brush over the hot buns. Allow to cool completely and enjoy!

TIPS

Can I use other sausages?
Yes, of course! I’m biased towards red hotdogs, but just about any sausage will do. You can also change the glaze from a butter-sugar mixture to just butter, or butter + honey in this case.

How do I know when to stop kneading?
The total kneading time is highly variable. Factors such as the strength and size of your mixer, the brand of your bread flour, and more can affect this step. It’s important to note that the main objective of kneading is to build structure through gluten development.

Follow these visual cues, and you’re in for a successful batch:

• The dough is much smoother.
• The dough is very stretchy and less sticky.
• The dough passes the windowpane test.

If after 20 minutes of kneading your dough is still very sticky, you can sprinkle small amounts of flour, no more than a teaspoon at a time.

Thank you for checking out my recipes! Let me know when you try them out. If you have any questions, comment below or reach me on TikTok / Instagram!