Challah Pigs in a Blanket Recipe from Jake Makes It Easy
Jake Cohen's Challah Pigs in a Blanket offer a delightful twist on the classic appetizer by wrapping mini sausages in soft, homemade challah dough. This fusion of traditional Jewish bread and a popular snack creates a flavorful bite that's perfect for gatherings or as a fun family treat. The golden-brown exterior and savory filling make these bites irresistible.
Recipe by Jake Cohen on Jake Makes It Easy.
Executive produced by Rachael Ray. A Free Food Studios production.
Ingredients
Challah Dough
- 1 cup water, heated to 115°F
- ½ cup (100g) granulated sugar
- 1 (¼-ounce) packet active dry yeast (2¼ teaspoons)
- ¼ cup vegetable, olive, sunflower, or avocado oil, plus more for greasing
- ¼ cup honey
- 3 large eggs
- 5½ to 6 cups (745g to 810g) bread flour
- 2 teaspoons kosher salt
Pigs in a Blanket
- ½ batch Challah Dough (about 700g)
- 12 hot dogs
- 1 large egg, lightly beaten
- Everything bagel seasoning, for garnish (optional)
- Mustard, for serving
Directions
Challah Dough
Make the dough: In the bowl of a stand mixer fitted with the whisk attachment, mix the warm water and 2 tablespoons of the sugar to dissolve, then sprinkle the yeast over the top. Let stand until foamy, 5 to 10 minutes. Add the remaining 6 tablespoons of sugar, the oil, honey, and eggs, then whisk on medium speed until incorporated.
Switch to the dough hook. Add 5½ cups (745g) of the flour and the salt to the mixture in the bowl and, beginning on low speed and gradually increasing to medium, knead until a smooth, elastic dough forms, 3 to 4 minutes. (Your dough will be tacky but shouldn’t be sticky. If it’s sticky, mix in flour, a few tablespoons at a time, until tacky.) Transfer to a lightly floured work surface, and with floured hands, continue to knead by hand, dusting with flour as needed, until a very smooth ball forms, another 3 to 5 minutes. (Alternatively, if you make this dough entirely by hand, it will require about 10 minutes of kneading on a clean work surface after incorporating the flour.)
Grease a medium bowl and your hands with oil and add the dough ball, turning gently to coat. Cover with plastic wrap or a kitchen towel and set aside in a warm place until doubled in size, 1½ to 2½ hours.
Transfer the dough to a clean work surface and divide in half (the full dough should weigh about 1400g, so about 700g each).
Pigs in a Blanket
Make the pigs in a blanket: Roll out the uncovered half of the dough into a 12 by 10-inch-wide rectangle, about ¼-inch thick and aligned horizontally. Slice vertically into 12 (1-inch) strips. Wrap each hot dog in a strip of dough like you’re wrapping it in a bandage, overlapping the edges of the dough slightly, then arrange on a parchment-lined sheet pans, tucking the ends under the bottoms and spacing them 2 inches apart. Brush the dough with the beaten egg.
Let the challah-wrapped hot dogs rise until puffed, 45 minutes to 1 hour, then brush again with beaten egg and garnish with everything bagel seasoning, if using. Preheat the oven to 400°F.
Bake, rotating the pans halfway through the cooking time, for 15 to 20 minutes, until golden, then serve with mustard for dipping.
