Well, the primary secret is those divine bacon-wrapped hot dog buns – and here’s how you make them!
You need 4-5 slices of bacon for each bun. The number of slices of bacon can vary depending on the bread size and the size of the bacon slices themselves. What’s important is that the bun is wrapped 100% as any exposed bread otherwise will get charred in your oven.
Place the buns in a tray in your oven, pre-heated to 220˚C / 430˚F and keep an eye on them. In most ovens nothing happens the first 10 minutes, and then it escalates quickly. In a normal oven like mine it’ll take around 15 minutes to finish 8 breads. For more buns in one go the time increases, but what’s important here, is that you yank them out when they’re golden brown – before they char!
You’ll notice there’s very little fat in the pan – that’s because the bun has sucked almost all of it from the bacon, creating a hotdog bun that almost has a donut texture – and obviously tastes of bacon. Divine. As they’re damn hot straight out of the oven, they need to rest before you can use them. It works excellent to store them in the fridge overnight and reheat them at half the cooking temperature.
And here’s the full recipe on the rest of this crazy good hot dog: