To make the sponge, mix the dry yeast, 1 tablespoon of sugar, and 100ml of warm milk. Let it sit in a warm place for 15 minutes to rise.
In a large bowl, mix the eggs, remaining 1 tablespoon of sugar, salt, melted butter, the remaining 200ml of warm milk, and the risen sponge.
Gradually add the sifted flour into the wet ingredients, mixing well. Knead by hand until a slightly sticky dough forms.
Drizzle the dough with sunflower oil, oil your hands, and coat the dough ball completely. Cover and let it rise in a warm place for 40 minutes.
With slightly oiled hands, portion the dough and roll into ropes. Connect the ends of each rope to form an oval loop and place them on a parchment-lined baking sheet.
Place a sausage into the center of each dough loop. Brush the dough with beaten egg, sprinkle with sesame seeds, and pipe a drizzle of mayonnaise on top of the sausages.
Bake in a preheated oven at 160°C (320°F) for 40 minutes until golden brown.
Once baked, drizzle the hot dogs with ketchup and mustard sauce, and top with crispy fried onions before serving.
Cook it hands-free.
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