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Polly-style Hot Dogs

Preparing: 30 min
Bake time: 15-20 min
20 wieners and frankfurters
300 g simple brioche dough from this recipe
Wieners and FrankfurtersCut the dough into 3 cm wide strips
Place the dough on a lightly floured worktop and roll it rolling away from you, to form the rectangle of the thickness of 3 mm. With a knife or pastry roller, cut the dough into 3 cm wide strips. You should use 1.5 strip per a sausage.
Wrap each sausage in the doughWrap each sausage in the dough
Take a strip and wrap a sausage beginning from one top as you see on the photo.
1 small egg slightly beaten
1 tsp Nigella seeds or black cumin seeds
Glaze with the egg washSprinkle with the seeds
Preheat the oven to 180ºC
Place all wrapped sausages on a baking tray lined with baking paper. Glaze the top of each chipolata with the egg wash and sprinkle with the Nigella or black cumin seeds.
Baked Polly-style Hot DogsFried onion, quick-pickled cucumber and pickled salad
Bake the Polly-style Hot Dogs for 15-20 min until golden brown. Let them cool a little but serve still warm. Serve with your favourire condiments and sauces such as pickled salad, cucumbers or a coleslaw.

Polly-style Hot Dogs Polly Eats LondonPolly-style Hot Dogs Polly Eats LondonServe with fried onion, pickled salad and cucumbers Polly Eats London

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