Sourdough Pigs in a Blanket

Mix the Brioche Dough
Add the bread flour, salt, and sugar to the bowl of a stand mixer fitted with the dough hook attachment.
Then, add the active sourdough starter, eggs, whole milk to the bowl.
Mix on low speed for a few minutes until the flour is hydrated and the dough is sticky.
330 grams Bread Flour, 7 grams Kosher Salt, 35 grams Granulated Sugar, 100 grams Whole Milk, 2 Eggs, 120 grams Sourdough Starter
Add the Butter and Mix
Slice the room-temperature butter into pieces and while continuing to mix the dough on medium speed, add one piece of softened butter to the bowl at a time until each piece is fully incorporated into the dough.
Continue to mix the dough for 10-15 more minutes until the dough passes the windowpane test, is smooth, tacky, and easily slides off of the dough hook.
If the dough is still too sticky, add a tablespoon of flour while mixing at a time.
85 grams Unsalted Butter
Bulk Fermentation
Transfer the dough to a medium bowl, cover, and place it in a warm location for bulk fermentation. At 78ºF, bulk fermentation takes about 4.5-5 hours (longer if cooler).
Bulk fermentation is complete when the dough is doubled, domed in the bowl, and smooth.
Overnight Proof (optional)
Cover the bowl and place it into a refrigerator to proof overnight and up to 48 hours.
Divide and Shape
Line a couple of baking sheets with parchment paper and set aside.
Roll the hot dogs in flour on a large plate or small baking sheet to prevent sticking and set aside.
Punch down the cold dough and weigh the total amount and divide that number by 12. This is how much each rope should weigh (mine are usually about 62g each).
Use a bench scraper to divide the dough into 12 pieces. Then, use your hands to roll the dough into a long rope, about 22-24" long.
Wrap and twist the rope of dough into a spiral around the hot dogs. If they cover the ends, seal the dough. If not, leave the dogs sticking out.
12 Hot Dogs
Final Proof
Place the dogs on the prepared baking sheets and cover for the final proof.
At 78ºF, the final proof takes about 3.5-4 hours. They're finished proofing when they've almost doubled in size and the dough is puffy. If you poke the dough with a floured finger, it should leave a slight indentation and feel full of air.
Bake
Preheat the oven to 350ºF (177ºC).
Beat an egg with a splash of water in a small bowl and brush the top with egg wash. Sprinkle optional sesame seeds on top.
Bake for 25-28 minutes or until the pigs in a blanket are golden brown.
Cool on a wire rack for at least 15 minutes before slicing and serving with your favorite condiments.
1 Egg, Sesame Seeds

Equipment

Ingredients

Instructions

Notes