How Did You Cook That

Pigs in a Brioche Blanket

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Yeah. I know they look like little caterpillar cocoons. Don’t judge. They’re seriously delicious! And for my first attempt at brioche Pigs in a Blanket, let me tell you, they were a huge hit. Make sure to plan for making the dough up to 24 hours before serving these. This recipe uses a yeast dough that requires rising before baking.

I watched a video of Claire Saffitz making these and the craving hit me. Watch her assemble it on Vice. You’ll be entertained and get an idea of how to stretch and wrap the brioche dough.

Swap out Vienna sausages for hotdogs or bratwurst then wrap em up in a buttery brioche dough and baked till golden. Easy to make and impossible to stop eating. Super scrumptious, crowd-pleasing and perfect for game day snacks. Serve with honey mustard dipping sauce or your favorite condiments.

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Pigs in a Brioche Blanket

Course Appetizer, Snack
Cuisine American
Keyword Bread, Hotdogs
Prep Time 45 minutes
Cook Time 25 minutes
Rise 18 hours

Ingredients

Brioche Dough

  • 2 cups all-purpose flour
  • 2 Tbsp sugar
  • 1 Tbsp kosher salt
  • 3 large eggs at room temperature
  • 8 Tbsp unsalted butter (1 full stick) cold and cut into 8-10 cubes
  • 2 Tbsp milk
  • 1/2 tsp active dry yeast

For wrapping the pigs

  • chilled and risen brioche dough
  • 8 kosher hot dogs or bratwurst
  • all-purpose flour for dusting and rolling dough
  • 1 large egg beaten with a fork or whisk
  • 1 Tbsp sesame seeds or coarse crunchy salt

Honey Mustard Sauce

  • ¾ cup sour cream
  • ¼ cup spicy brown mustard
  • ⅛ cup yellow mustard
  • 2 Tbsp honey
  • 1 tsp pepper
  • ½ tsp salt
  • 1 tsp cayenne pepper optional

Instructions

  • Do your mise en place. Measure and set out all of your ingredients. Make sure your eggs are at room temperature and butter is cut and cold.
  • In a tiny saucepan or in the microwave heat the milk until just lukewarm. 105°-110° on a food thermometer. If it's too hot it will kill your yeast.
  • Pour warm milk into a small bowl. Add yeast and whisk until dissolved. Set aside until foamy - about 5 minutes.
  • Remove the bowl of a stand mixer and add dry ingredients, flour, sugar and salt. Whisk to combine then make a well in the center. Pour in the milk/yeast mixture. Then add the 3 room temperature eggs. Mix by hand until just combined.
  • Put bowl back on stand mixer and attach the dough hook. Mix on low speed until a shaggy dough forms - about 1 minute. Increase speed to medium and mix until dough starts to wrap around the hook. Keep mixing until the dough is soft and supple. Scrape dough off the hook every so often. Mix until dough comes cleanly off the bottom and sides. Add a pinch of flour if the dough is sticking. Knead dough in mixer for about 10 minutes.
  • Keeping the mixer on medium, add the butter one piece at a time. Allow each piece of butter to fully incorporate into the dough before adding the next. This is a long process. It may take about 15 minutes before all the butter is fully mixed in.
  • Gather the dough from the bowl and gently shape into a ball. Dust lightly with flour and set into a lightly buttered bowl. Cover with plastic wrap and place in the refrigerator to rise for a minimum of 8 hours and up to 24 hours.
  • Pre-heat oven to 350°. Line a baking sheet with parchment paper.
  • Pierce the skin of each hot dog several times to prevent from bursting while baking. Lightly dust each hot dog or bratwurst with flour.
  • Take the risen dough out of the bowl and place on a clean work surface. Divide into 8 equal pieces.
  • Take 1 piece of dough at a time and roll out with your hands. Making long snake-like rolls out of each piece. About 12 inches long each.
  • Working from the middle of each hotdog and rolling outward to the ends, lay the brioche across the middle of the hot dog. Wind one end of dough around the hotdog until you reach one end. Then roll the other end of the dough outward toward the other end of the hotdog. Pinch each end of the hotdog to completely seal.
  • Repeat for all 8 pigs in a blanket.
  • Whisk the remaining egg in a bowl. Brush egg over each roll making sure to get the egg wash into all the little folds and seams. Sprinkle with sesame seeds or coarse salt.
  • Bake at 350° for 25 minutes or until golden brown.
  • Remove pigs in a blanket from oven and slice them into serving-size or bite-sized rounds. Enjoy with honey mustard dipping sauce or your choice of condiments.

Honey Mustard Dipping Sauce

  • Whisk all sauce ingredients together in a bowl until fully incorporated. Spoon over pigs in a blanket and enjoy.

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