Recipe for: Mini hot dogs in dough (Halloween 'Mummies') - photo 1
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Recipe for: Mini hot dogs in dough (Halloween 'Mummies')

Snacks halloween Party Recipes 75 min Medium 0 views ~12.15 PLN * - (0)
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Description

Crispy mini hot dogs wrapped in soft, slightly buttery yeast dough, served with a Halloween twist — thin strips of dough resembling 'mummy bandages' and dots of mustard as eyes. The recipe combines the Polish simplicity of ingredients (sausage, flour, butter, egg) with a theatrical presentation perfect for a Halloween party: the snacks are filling, easy to eat with your hands, and visually impressive. The dough is delicate, fluffy on the inside, and golden on the outside; the sausage remains juicy. Serve warm with additional sauces (mustard, ketchup, garlic sauce) and pickled cucumber or pickled onion. The recipe includes clear step-by-step instructions — how to activate the yeast, knead the dough by hand or with a mixer, shape the 'mummies', and decorate the eyes, so even beginners can achieve a professional-looking snack.

Ingredients Used

Ingredients (11)

Servings:
12
  • Sausage 600 g
  • Wheat flour 500 g
  • Fresh yeast 25 g
  • Milk 200 ml
  • Sugar 15 g
  • Butter 50 g
  • Chicken egg 2 pcs (~120 g)
  • Rapeseed oil 15 g
  • 🌿 Spices
  • Salt 8 g
  • ✨ Optional
  • Sesame 20 g
  • Mustard 100 g
💰 Estimated dish cost: ~12.15 PLN (1.01 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Cake

1

Prepare the starter: in a small saucepan, heat the milk to a temperature of 35–37°C (it should be warm to the touch of the inside of your wrist, not hot). In a bowl, crumble the fresh yeast, add 10 g of sugar (from 15 g) and 50 ml of warm milk (from 200 ml). Gently mix with a fork until the yeast dissolves. Set aside in a warm place for 8–10 minutes — a foam should appear on the surface and you should smell the yeast; this is a sign that the starter is active.

Ingredients: Fresh yeast, Milk, Sugar
Use a small bowl and a spoon; check the temperature of the milk with a thermometer or the inside of your wrist. If there is no foam after 10 minutes, the yeast may be inactive, buy new ones.
2

In a large bowl, sift the wheat flour and add salt. Make a well in the flour and pour in the rest of the warm milk (150 ml), one beaten egg (set one aside for brushing), and the melted and cooled butter. Pour in the active yeast starter. First, knead with a wooden spoon, and when the ingredients are combined, switch to hand kneading or a mixer with a hook. Knead for about 8–10 minutes until the dough is smooth, elastic, and slightly sticky, but not overly sticking to your hands.

Ingredients: Wheat flour, Salt, Milk, Butter, Fresh yeast
Use a stand mixer with a dough hook for 8 minutes (medium speed). If working by hand, sprinkle a little flour on your hands and knead with firm motions for 10–12 minutes. Do not add too much flour — the dough should remain soft.
3

Transfer the dough to a lightly oiled bowl (use rapeseed oil). Cover tightly with plastic wrap or a clean cloth and set aside for 45–60 minutes in a warm place (e.g., near a preheated oven). The dough should double in size — you can check this by gently pressing it with your finger; the indentation should slowly spring back, and the surface will be aerated.

Ingredients: Rapeseed oil
The best bowl has a capacity of at least 3 l. Do not place it too close to a hot source to avoid drying out the surface of the dough. If the room is cool, extend the rising time.

Shaping and baking

4

Preheat the oven to 200°C (top-bottom). Punch down the dough by transferring it to a lightly floured surface. Divide the dough evenly into 12 pieces (each about 75–80 g). Take one portion, roll it by hand into a stick long enough to wrap around a sausage (about 15–18 cm), leaving thin strips to pretend to be bandages.

Ingredients: Wheat flour, sausage
Use a kitchen scale for even division or measure visually. A wooden surface or silicone rolling mat is best. If the dough is sticky, lightly dust with flour, but not too much.
5

Forming the "mummies": take the rolled-out dough and tightly wrap it around the sausage, leaving small gaps that resemble bindings. To create the 'eyes' effect, you can leave a small part of the sausage exposed in the middle or make two very small gaps. Arrange the hot dogs on a baking sheet lined with parchment paper, spaced 2–3 cm apart. Beat the second egg and gently brush the tops (spread the egg with a brush). If you like, sprinkle with sesame seeds. Additionally, you can add mustard decoratively after baking for the 'eyes'.

Ingredients: sausage, Sesame
The best size for the baking tray is 30×40 cm. Use a silicone brush to spread the egg. Do not wrap the sausages too tightly — the dough needs space to rise while baking.
6

Place the tray in the preheated oven and bake for 12–15 minutes at 200°C, until the dough becomes golden and shiny. If the bottom browns too quickly, move it to a lower shelf. Once removed, leave it on the tray for a moment (2–3 minutes), then transfer to a rack to cool slightly.

Ingredients: sausage
The best place is the middle rack of the oven. If your oven has a convection setting, lower the temperature to 190°C and reduce the time by 1–2 minutes. The cake is ready when it has an even golden color and is springy to the touch.

Finishing

7

Let the hot dogs cool slightly, then use the tip of a teaspoon to place two small dots of mustard to create the 'eyes of the mummy'. You can also serve mustard and ketchup in separate bowls for dipping. Serve warm — the dough is then the softest and the sausage juicy.

Ingredients: Mustard
Use a toothpick for decoration or the tip of a small spoon to precisely place the mustard. Additionally, you can add fresh pickles cut into sticks for a flavor contrast.

Fun Fact

💡

Hot dogs wrapped in dough are a variation of the popular 'pigs in a blanket' — the mummy-wrapped version became trendy for Halloween due to its simple decoration and theatrical effect.

Best for

Halloween Impreza Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve on a large board or platter, arranging the mini hot dogs in a loose wreath. Place bowls of mustard, ketchup, and garlic sauce alongside. You can add pickles and mini carrots for a fresh contrast. They are best enjoyed 10–20 minutes after baking.

🥡 Storage

Store in the refrigerator for up to 2 days in a closed container. To reheat, place on a baking sheet in a preheated oven at 160°C for 6–8 minutes, until the pastry is warm and has a slightly crispy crust. Microwaving is not recommended — it will become rubbery.

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