Fondue hot dog

Fondue hot dog

Total: 2 hr 35 Min. | Active: 30 Min.
Nutritional value / piece: 718 kcal
, Fat: 28 g
, Carbohydrate: 72 g
, Protein: 34 g


6 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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300g mealy potatoes, cut into pieces
salted water, boiling
550g half-white flour
1 ½tsp salt
½cube yeast (approx. 20 g), crumbled
2tbsp olive oil

To shape

2tbsp milk


800g fondue mix (preprepared)
1tsp rosemary needles, finely chopped
1tsp thyme leaf, finely chopped
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How it's done


Cook the potatoes in salted water until soft, drain and reserve 300 ml of the cooking water. Allow the potatoes and cooking water to cool separately. Pass the potatoes through a food mill. Add the flour, reserved potato water, mashed potatoes, salt, yeast and oil, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on the lowest setting. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

To shape

Divide the dough into 6 portions, shape into bread rolls (each approx. 15 cm long). Transfer to a baking tray lined with baking paper, leave to rise for approx. 30 mins. Brush the rolls with milk.

To roast

Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.


Prepare the fondue according to the instructions on the packet, stir in the herbs. Cut open the rolls at one end. Scoop out the insides, leaving a border of approx. 1 cm. Pour in the fondue.

Good to know
Tip: These fondue hot dogs can also be made using mini baguettes, pretzel baguettes or other small, long rolls.
Note: The bread from the inside of the rolls can be dried and made into breadcrumbs.

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