Piglets in Milk Bun Blankets are made with little beef smokies wrapped in homemade milk bread. These little Asian style pigs in a blanket will be the stars on your appetizer table at any party.
Just a couple days ago, I said milk bread was very versatile, remember? Well, guess what? Here I am today with milk bread again, but this time I’m making these little Piglets in Milk Bun Blankets. These would make the perfect finger food for your game day party. Serve them up with mustard dipping sauce, and you are in the game!
Recipe Tips and Tricks
- Always check that the active dry yeast is working properly before continuing with the recipe to ensure success. If the yeast mixture doesn’t puff up when bloom, it is best to redo this step until you get an activated yeast mixture. Otherwise, your dough will not rise.
- Rising time can vary, depending on the environment: temperature, humidity, barometric pressure. The dough will rise faster in warmer weather compared to colder weather, in higher altitude compared to lower altitude, etc. But it will rise, it will just take time and patience.
- The package of little smokies I bought had exactly 38 sausages. You may or may not get the same amount, so do a quick check before dividing the dough into strips to ensure you have enough blankets for all your little piglets.
- The simple syrup is optional for this recipe, but it will give your milk bun blankets a beautiful shiny appearance and extra sweetness for that perfect sweet and salty flavor.
The mustard dipping was a next day addition that my husband came up with while we were snacking on these for breakfast. I love how the spicy mustard really balances out the sweetness of the bread and the saltiness of the sausage. Everything came together like a perfect harmony of flavors. Enjoy!
More appetizer ideas
Piglets in Milk Bun Blankets
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon active dry yeast
- 3/4 tsp kosher salt
- 2 cup all-purpose flour + 2 tablespoon (reserved)
- Extra flour for rolling
- 1 package of little smokies (38 sausages)
- Mustard for dipping
- 1 whole egg
- 1 tablespoon whole milk
Simple syrup (optional)
- 1 teaspoon granulated sugar
- 1 teaspoon hot water
- Add cream and milk to a small sauce pan and bring to a simmer, turn off heat and transfer to a stand mixer mixing bowl.
- Dissolve the sugar in the hot milk mixture using a whisk or spatula. Let it cool down to below 110°F.
- Sprinkle active dry yeast over the liquid surface and let it bloom for 10 - 15 minutes, the mixture should puff up.
- Add 2 cup of flour along with the salt to the liquid mixture.
- Knead with the dough hook on speed 2 until the dough comes together.
- If the dough is too wet, add the reserved flour, 1 tablespoon at at time, and continue kneading. The dough should still be wet but not too tacky.
- Grease a large bowl with cooking spray, butter or oil.
- Dump the dough out onto a lightly flour counter top and knead into a ball.
- Place the dough into the prepared bowl and let rise in a warm place for 2 - 3 hours until at least double in size.
- Sear the little smokies on all sides on a skillet over medium heat. Place them on paper towel to soak up some of the grease.
- Dump the risen dough out onto a lightly flour counter top and roll into a rectangle about 10”x12”, with the longer side facing you.
- Cut the dough in half so you get two 5”x12” strips of dough.
- Then divide each strip into 19 smaller strips about 5/8” wide and 5” long.
- Roll each sausage in one strip of dough and place on a parchment line baking sheet about 2” apart and let them rise for 2 - 3 hours until at least double in size.
- Beat one egg with a tablespoon of whole milk to make egg wash.
- Lightly brush egg wash all over the risen dough.
- Preheat oven to 375°F.
- Brush the dough with egg wash the second time just before they go into the oven.
- Bake at 375°F for 12 minutes until golden brown.
- Dissolve 1 teaspoon of sugar in 1 teaspoon of boiling water to make a quick simple syrup.
- Immediately brush the top of the bread with simple syrup as soon as it comes out of the oven for shine and sweetness.