Chef Nun successfully worked as a Cook and Chef De Partie in various 5 Star Hotels throughout Bangkok and joined Schmidt Co., Ltd. as Technical Advisor in 2009. He has been sent several times to Germany for specialized training.
Mix all Ingredients for 4 minutes slow and 6 minutes fast. We recommend using iced water to keep the dough temperature at max. 22° C.
Once mixed, wrap the dough tight in plastic wrap or cling film and chill the dough in the freezer for 1 - 2 hours to ensure that the dough and butter have the same consistency for folding.
Once chilled, place on a floured surface. Roll out the dough to form a rectangle sheet.
Place 250 g of Croissant butter onto the centre of the sheet. Fold the sheet with 3 simple turns, like folding a letter, and roll out to approx. 1cm thick. Chill in the freezer 30 minutes. Turn the dough 90 degrees and again fold with three simple turns and roll out to approx. 1cm thick. Chill in the freezer 30 minutes. For the final time, turn the dough 90 degrees and again fold with three simple turns and roll out to approx. 1cm thick.
Wrap tightly and chill in the freezer 60 minutes. Then divide the dough out to 4mm thick, cut 12 x 12 cm.
Place mashed potato, sauerkraut, German bbq-sausage, mustard, ketchup and grated cheese in the center of each square.
Fold together and place onto a greased baking tray.
Allow the dough to final proof for approx. 30 minutes.
Before baking top with grated cheese.
The Oven should have a temperature of 230 ° C when you put the Bavarian Hot Dogs in. We recommend putting 2-3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
Bake for 12 - 14 minutes or until puffed and golden brown.
