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The original recipe with guaranteed success is for 6 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
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.
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.
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.
|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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