Panchos Uruguayos or Urugayan Hot Dogs

In this reel you can see how I make them. For the hot dog buns melt the butter in a pot, then add the cold water and milk and stir. It should be lukewarm now.

Add all remaining ingredients except for the eggs to a large kneading bowl. Then seperate one egg and add the egg yolk plus the other full egg to the mix. Keep the egg white covered at room temperature, we will need it later on. Knead for about ten minutes on low with a machine or by hand. The dough will be very soft, but don't add flour. Lightly oil a bowl and place the dough into it, cover with a damp towel and let sit at room temperature for about 60-90 minutes or until volume has doubled.

Divide the dough into 8 equal pieces and shape each into a small hot dog (see picture). You may use a bit of flour as the dough will be sticky, but try to use it lightly. Place the mini hot dogs on a baking sheet lined with parchment paper and cover with a damp towel again. Let rise for another 30-60 minutes, they should be larger in size. Preheat oven to 190 degrees Celsius and brush with the egg white. If desired, sprinkle with sesame seeds and bake for about 15-17min or until golden. Use on the same day for best taste.

For the salsa creolla cut inion, peppers and tomatoes into cubes. Place into a bowl and sprinkle with olive oil, salt pepper, and freshly cut parsley. Mix this. If chilled, it will keep for a few days and flavors will intensify.

For the golf sauce combine all ingredients.

Assemble the hot dogs by placing a sausage that was simmered in hot water for a few minutes between the cut bun, add about a tablespoon of the two sauces, mozzarella and the chips. Enjoy.