Sleeping Doggie Hotdog Buns

4 years ago, I stumbled upon some Japanese blogs and learned how to make kyaraben from these wonderful and talented Japanese mothers. Even if I can’t read Japanese, it’s not hard to guess how things are done, and with some practice, everyone can make pretty bentos.

As time passed, I’m getting too busy to prepare pretty lunch boxes, and my kids are growing older too. They prefer harder characters which are too time consuming for a working mother, without a helper! Thus, I got myself into baking and bread making.

Again, I am inspired by Japanese websites which features lots of great ideas. There’s where I found the idea of making hotdog buns into a sleeping dog. The idea of originated by Pitachan.

Here’s the recipe for the bread dough (straight dough method) or you can use any bread dough recipe.

  • Bread flour : 135g
  • Cake flour : 15g
  • Instant yeast : 3g
  • Milk : 80 cc
  • Salt : 1g
  • Caster sugar : 15g
  • Butter : 10g
  • Egg : 25g

This recipe makes about 5 doggies, so prepare 5 medium sized sausages. You may want to prepare some egg mixture for egg wash, and punched seaweed for the eyes.

You can hand knead the dough, use a mixer or do it the easiest way by using a bread maker! I have a small 550g bread maker, which I use for kneading only. It saves me lots of preparation time and headache. 😛

Bread maker

Start by putting all wet ingredients in the bread maker, then the flour and lastly, make a well to add in the yeast. Let the bread maker knead for about 5 minutes to form a smooth dough before adding in the butter.

Once it’s done, let it proof for 40 minutes. I just let the dough proof in the bread maker.

The dough will likely to double its size after 40 minutes.

Do the proof test by pressing down the dough. If it bounces back, it’s not well proofed yet and let it proof for another 10 minutes. If the hole stays, it’s well proven.

Transfer the dough to a lightly floured surface.

Punch out the air.

Split the dough into 5 balls, weighs 41g each.

Split the dough into another 5 balls, 15g each.

Cover the ball dough with a food wrap or damp towel and let them proof for 15 minutes. The big balls will be the body and the smaller balls are used for heads.

After the 2nd proofing, flatted the big dough with a rolling pin. Place a sausage on the dough as shown.

Fold both top and bottom sides of the dough and seal well. Turn the sealed part facing down.

Seal and form one side of the end as its tail.

Cut and split the other end as the front legs. Seal and form the dough well.

Lightly twist and seal the tail to its body.

Flatten the smaller dough ball, and cut 2 lines with a knife and cut a small dough to form the nose.

Press the nose on the face.

Lightly place the face on the body.

Let the doggie dough proof for the 3rd time for about 40 minutes. Preheat the oven to 170 deg.

After the 3rd proofing, bake the dough at 170 deg for 15 minutes or 180 deg for 12 minutes. You may add some egg wash on the dough before baking, but I didn’t do so for these buns. Once baked, place the bread on wire rack for cooling. Add punched nori as the eyes.

Sleeping doggie hotdog buns.

My kids are in love with these buns. They ate 2 after cooling.

I packed 2 hotdog buns as today’s bento. Too bad I can’t fit them in any of my cute lunch boxes

My kids have already bugged me to make these cutie buns again. How can I resist the cute doggies? :)

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Comments: 6

  1. prince n princess mum November 20, 2012 at 3:29 pm

    super duper duper cute!

  2. Yenn November 21, 2012 at 6:16 pm

    This is soooo sooooo cute!! you can make this to sell! I saw local bakery shop selling doggie face buns with sugar or cheese something feeling only selling at RM3.50. OMG!!!
    I will definitely try this once i get my bread maker! tee…hee!! thanks for the step by step tutorial! really useful! :)

  3. Leslie Beaudry November 22, 2012 at 3:47 am

    Oh, these are totally adorable!! I’m making them soon!

  4. shoppingmum November 22, 2012 at 2:18 pm

    Thanks for your comments :) Give it a try, it’s fun making cute buns.

  5. Woof Woof Bun Bento | Mothering Corner November 28, 2012 at 1:48 pm

    […] dough was kneaded by the bread maker as shown in this post. After the first proofing, I split the dough for 50g each for doggie buns and ham and cheese rolls, […]

  6. Ellena | Cuisines Paradise November 28, 2012 at 6:35 pm

    Gosh! You bought bread machine too! I wanted to get one but very expensive in SG. Your bread making skills getting very prof now :)