Three words: Jalapeño Glizzy Holster's(buns)
Jalapeño jack cheese buns stuffed with grilled hot dogs, taco seasoned Cincinnati style chili and topped off with a pepper jack queso with all the necessary garnishes.
Always split your dogs down the middle before grilling them. It creates more surface to which you can apply grill marks too as well as creating a little nook for all the toppings to land in.
Jalapeño Jack Hot Dog Buns
Ingredients:
3 1/2 cups bread flour(420g)
2 tablespoons granulated sugar
2 tsp kosher salt
3/4 cup + 2 Tbsp warm whole milk(90-100F)
2 teaspoon active dry yeast
1 whole egg
1 egg yolk
4 tablespoons unsalted softened butter
2 jalapeños
1/2 cup shredded pepper jack
1 egg + 1 Tbsp of whole milk(egg wash)
Method:
Combine flour, salt and sugar in the bowl of a stand mixer. Whisk together.
Warm 3/4 cup + 2 Tbsp of whole milk over the stove or in the microwave to a temperature of 90-100 degrees Fahrenheit or 32-37 degrees celsius. Sprinkle in 2 teaspoons of active dry yeast, stir and set aside to let bloom for 6-8 minutes. While you're waiting on the yeast go ahead separate one egg yolk from its white and combine it with one whole egg.
Once the yeast is bloomed add it to the flour mixture and begin to mix on the lowest speed of your stand mixer using a dough hook attachment. after about 30 seconds or as soon as a shaggy dough is formed add the whole egg and egg yolk to the bowl. Turn the mixing speed up to medium and mix for 4-5 minutes until a rough dough is formed that clears the sides of the bowl.
With the stand mixer on medium-low speed begin to add the softened unsalted butter into the bowl one tablespoon at a time. Allow for each tablespoon of butter to incorporate into the dough before adding another.
After about 4 minutes and as soon as all the butter is worked into the dough you should be left with a smooth and shiny dough. Turn the dough out onto a work surface and knead by hand for 1-2 minutes then form it into a ball and place in a greased bowl. Cover and let proof for 1-2 hours or until doubled in size.
Once proofed punch down and de-gas the dough. divide into 8 equal pieces each weighing around 100g. Ive portioned this recipe into both 6 and 8 buns before and when divided into six 125g portions the buns come out a little too large for most hot dogs. I recommend going with 8.
After portioning out the dough form them into balls then cover and let rest for 10 minutes before shaping. To shape the buns gently flatten the dough out with your fingers into a shape the width of your desired bun then tightly roll them into a cylinder crimping the seam together and tucking both ends of the cylinder underneath itself.
Place the buns on a parchment lined baking sheet about a 1/2" inch apart and cover with greased plastic wrap. Let proof an additional 1-2 hours or until doubled in size.
While waiting preheat your oven to 375F and in a small bowl combine one whole egg and a tablespoon of whole milk. Whisk that together until blended nicely and that's your egg wash.
Once proofed brush your buns with egg wash and place a strip of thinly sliced jalapeño's down the middle of each bun then sprinkle with freshly shredded pepper jack cheese atop all of them. Place into your preheated oven and bake for 16-18 minutes until golden brown and the cheese is melted nicely.
Jalapeño Glizzy Holster's.
Store bought hot dog buns suck. Make these and then brag to your friends about how inventive you are.