A Year of Holidays: Mummy Dogs

A review of Mummy Dogs from “The Pioneer Woman Cooks: A Year of Holidays” cookbook

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Mummy Dogs

20181014_154301This took a bit longer to make than I initially anticipated, but only because it involves making the dough from scratch instead of using existing dough.  I think this step makes it taste better, though!

To make the dough, milk, canola oil and sugar are combined in a pot and scalded over the stove.  Then flour, yeast, baking powder, baking soda, and salt are added and the whole thing is mixed until thoroughly combined.  Then it’s covered with a lid and left to raise for about an hour or so.

Once the dough is ready, it’s rolled out and cut into long, thin strips.  The strips are wrapped around each hot dog, leaving a small opening for the “face.”

The dogs are then brushed with egg yolk before going into the oven.

Technically I’m supposed to put yellow mustard eyes on the mummy dogs, but I didn’t realize I had left them at my parents’ house until too late.  So our mummy dogs were blind.

Taste: 10/1020181014_161125

These were really good!  Neither my husband or I are big fans of hot dogs, but I found some tasty all-beef ones at the grocery store that sufficed.  The dough was very good, and really bumped up the taste from what I’ve tried in the past (previously I’ve used regular, store-bought dough).

Difficulty: Average

The only reason this recipe isn’t considered “easy” is because of the homemade dough.  If you’d like to make your life even more simple, you can use store-bought, but the flavor just won’t quite be the same.

Cost: Average

Of course you’ll need to purchase the hot dogs, and for the dough you’ll need milk, flour, and active dry yeast.  Other ingredients include canola oil, sugar, baking powder, baking soda, salt, and ketchup/mustard.

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