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. | wildwildwhisk.com
Print Recipe
5 from 2 votes

Piglets in Milk Bun Blankets

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.
Prep Time6 hrs 25 mins
Cook Time12 mins
Total Time6 hrs 37 mins
Course: Appetizer
Author: Trang

Ingredients

  • 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

Egg wash

  • 1 whole egg
  • 1 tablespoon whole milk

Simple syrup (optional)

  • 1 teaspoon granulated sugar
  • 1 teaspoon hot water

Instructions

  • 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.

Optional:

  • 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.

Notes

Serve with mustard dipping.