Frankies in Blankies

Combine Flour, Yeast, Salt, Sugar, Milk & 1 egg in the bowl of a stand mixer fitted with a dough hook attachment.

On the slowest speed, combine ingredients into a soft dough and let the machine knead the mixture for approx. 5mins

With the mixer still running on it's lowest speed, dollop in the softened butter gradually - allowing it to mix into the dough. Continue kneading until fully incorporated.

Shape the dough into a ball and leave covered to rest for an hour (allow it to approx. double in size - this could take a bit longer or happen a bit quicker depending on your climate.)

Line a large baking tray with baking paper or a silicone baking mat.

Divide your dough into 16 equal sized pieces - I prefer to do this by weight for consistency, but you can eyeball it if you prefer.

Using your hands, roll and stretch each ball into a long thin sausage / worm (like you would with play-dough at preschool). Take this long strand and wrap around your cocktail frank - leaving the ends exposed. Repeat for all franks & dough.

Cover your wrapped franks with a clean tea towel or some oiled cling-film. Leave to rest for 30-45mins. Preheat oven to 180oC while you are waiting.

In a small bowl, crack & whisk the remaining egg. Use a pastry brush to evenly coat all the frankies in blankies with your egg wash. Sprinkle with sesame seeds or other toppings as desired.