Hot Dog Buns Recipe | Food Diaries | Zarnak Sidhwa | Bakery Food

Method:
In a large bowl, dissolve the sugar and then the yeast in the warm water. Add the milk, oil, salt and 3 cups of flour to the yeast mixture. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a floured work surface. Knead until you have a smooth, elastic dough. Because this dough is so slack, you may find that a bowl scraper or bench knife can be helpful in scooping up the dough and folding it over on itself. Put the dough into an oiled bowl. Turn once to coat the entire ball of dough with oil. Cover with a dampened towel and let rise until doubled, about one hour. Turn the dough out onto a lightly oiled work surface. Divide into 18 equal pieces. Shape each piece into a ball. For burger buns, flatten the balls into 3 1/2″ disks. For hot-dog buns, roll the balls into cylinders, 4 1/2″ in length. Flatten the cylinders slightly; dough rises more in the center so this will give a gently rounded top versus a high top. For the second rising, cover with a towel and let rise until almost doubled, about 45 minutes. Just before baking, lightly brush the tops of the buns with the egg wash and sprinkle with whatever seeds you like. Bake at 200 degrees C for 20 minutes. When the buns are done, remove them from the baking sheet to cool on a wire rack. This will prevent the crust from becoming soggy.

Method:
For the tomato sauce, heat the oil. Add the cinnamon sticks, red chillies and cloves sauté and add the chopped onions. Fry until they are soft but not brown. Add the ginger and garlic paste and tomatoes, vinegar, jaggery and tamarind. Simmer until pulpy. Season to taste with salt, remove from the heat and set aside.
For the fishcakes, in a food processor, add the fish with the chilli, ginger, garlic and coriander and mix to a rough paste. Add the salt, lemon juice and the egg and mix well. Finally work in the well-squeezed bread. Season with salt and pepper. Divide the mixture into small balls.
Heat oil. Spread the flour out in a plate and beat the eggs in a shallow dish.
Flatten each fish ball. Coat in the flour and then the beaten eggs. Fry for 2-3 minutes on each side, or until golden-brown. Drain on a plate lined with kitchen paper. Remove the cinnamon and cloves from the sauce and reheat. Serve the fishcakes with the sauce.