Saturday, 3 April 2010

Pigs In Blanket

I inherited this bread recipe from my mum some time ago. Actually I remember growing up munching on these little sweet buns after school, one after another because one is never enough. They are so very addictive!

So one day I rang mum (who lives in Malaysia), and asked her for the recipe over the phone. I've since made it quite a few times, and it has become one of the boys' favourite snacks.

Pigs in Blanket

500g High Protein Flour/Bread Flour
50g margerine or soft butter
80g castor sugar
1 tsp salt
11g instant dry yeast
1 egg and enough water to make 280ml

20 mini frankfurts or American style hotdogs cut into 15cm lengths

These are incredibly easy to make. I put all the dry ingredients in an electric mixer, and with a dough hook on low speed, drizzle in the liquid and margerine. Beat for about 10-15 minutes until you get a pliable soft dough.

Leave covered in a lightly oiled bowl for about an hour until the dough has doubled in size.

Then on a lightly floured surface, hand knead lightly and divide dough into 20 equal size. They will be about 45-50g each. You can make them smaller or larger, depending on what you prefer. Smaller is good, because you can pop a few in your mouth once they're baked.

Roll each ball into a fat long strip, and wrap them around the sausage. Tuck both ends in. Leave them on a tray lined with baking paper, evenly spaced out, once again for about an hour until they double up in size.

Bake in a preheated oven at 170 degrees Celsius for 13 minutes until golden. Take them out of the oven and while they are still hot, brush with a little extra margerine of soft butter.

The bread is always moist and soft, without needing to use bread improver or softener. Although I remember mom's to be softer and fluffier, I wonder if it could be the type of flour? I substituted bread flour with just whole wheat flour. Or maybe it's just mom's special touch!

I made these yesterday for some friends who popped over for afternoon tea, and while the buns were sitting on the tray to proof, my darling Lachlan reached out in a split second, saying "Mom, I want to eat one of these"! Of course they haven't been baked, and the dough is still sticky and eeky. I reciprocated with a shriek that I think scared the daylights out of him! Sticky dough on his fingers, he cowered under a chair as if being caught red-handed stealing a cookie from the cookie jar! That sent me rolling in a ball of laughter! Anyways, that didn't stop him from scoffing down a couple of piggies in the end, once they're baked.

I can see them in a few years time, coming home from school and polishing off the entire tray. Best Blogger Tips


Charmaine said...

They look so yummy..Going to try and make them this Easter holidays. Thanks!

Ann said...

Gorgeous recipe, thankyou so much for publishing it!
Made these for a baby shower so left around 2cm of the end of the sausage unwrapped and after baking them, dabbed little eyes and noses on them with caramelised soy sauce (ha yao).
Babies in a blanket!