Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chili-dog in a split-top bun

New England-Style Split-Top Buns Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Description

Adapted from the recipe found at King Arthur Baking.

Ingredients

Scale
  • 3 C (360g) Unbleached All-Purpose Flour
  • 2 tsp instant yeast
  • 2 Tbsp (25g) granulated sugar
  • 1/4 C (28g) nonfat dry milk
  • 2/3 C (43g) dried potato flakes (instant mashed potatoes)
  • 1 1/2 tsp (9g) table salt
  • 2 Tbsp (28g) butter, softened
  • 1 large egg
  • 7/8 to 1 1/8 C (198g to 255g) water, 85–95°F (29–35°C)—the quarter-cup variance will depend on your flour hydration, local humidity, etc. Start on the lower end, then add more if the dough is too stiff.

hotdog bun ingredients

Instructions

  • Use your Thermapen ONE to measure the temperature of the water and make sure it is in the correct range. 
  • Mix all the dough ingredients together in the bowl of a stand mixer and mix with a dough hook. Knead them with the mixer for about 5 minutes (10-ish by hand) until the dough is supple, smooth, and somewhat shiny.
  • Put the dough in a greased bowl, cover with plastic wrap, and let rise until puffy, 1–2 hours. (Use your Extra Big & Loud timer to keep you aware of the time.) The optimal temperature for your proofing zone is 85°F (29°C)

timing the proofing

  • Prepare your New England hotdog pan by greasing it with oil, butter, or cooking spray. 
  • When the dough has risen, deflate it and turn it out onto your counter. Try to shape into into a rectangle that is roughly 6″ x 15″, to match your pan. 
  • Place the dough in the pan, pressing it towards the edges and corners. It may not go exactly, don’t worry. 
  • Cover with an oiled piece of plastic wrap and let the dough rest in the pan for about 15 minutes, then press it into the corners of the pan again. Re-cover with the plastic.
  • Proof the dough in the pan for 40–60 minutes, until it comes up to about 1/2″ from the top of the pan. Meanwhile, preheat the oven to 375°F (191°C).

Dough in the pan

  • Remove the plastic wrap and place a greased sheet pan on top of the hotdog pan. Weigh that pan down with something that can go in the oven (cast iron pan, brick, etc.).  
  • Place in the lower third of your oven and cook for about 18 minutes. Remove the sheet pan and weight and check the temperature with your Thermapen ONE, looking for internal temperatures no lower than 180°F (82°C), but also not much higher than 190°F (88°C).
    • If needed, cook longer without the cover so that the top (bottom of the buns) can brown more. 
  • Remove from the oven, let rest in the pan for 5 minutes. Turn the buns out of the pan, rounded side-up. Allow to cool completely.
  • Use a sharp serrated knife to slice into the top of each bun, not cutting all the way through. 

Splitting the tops of the buns

  • Slice between each bun, cutting them apart. 
  • Serve, filled with whatever you like!

Find it online: https://blog.thermoworks.com/new-england-style-split-top-buns/