Hot dog flower buns from Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries (page 94) by Kristina Cho

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Notes about this recipe

  • Eat Your Books

    Can substitute milk for heavy cream.

  • emilycaj on December 22, 2025

    This was a time consuming project but very easy and very delicious. I didn't have any problems with the flowers sticking together despite cutting them all the way through as the book instructed, but I did really squish them together hard when I was shaping the flowers. Once they were baked, I froze many of these and then put them frozen in my kid's school lunch-- they were thawed by lunchtime and she loved them. Definitely a recipe to repeat!

  • jaxcap on August 28, 2023

    I used the shaping instructions on The Woks of Life (https://thewoksoflife.com/flower-hot-dog-buns/), I think it looks nicer if you make 7 cuts instead of 5, and cut partially + twist vs. cutting all the way through to form the flower. I also made spiral ones on my own, you just roll a thin snake and then wrap it around the hot dog.

  • chawkins on June 09, 2022

    This used the mother of all milk bread dough which was very nice as noted before. I made two shapes, the flower bun and a wool bread kind-of bun. Her method of forming the flower by cutting all the way thru and rearranging the cut pieces to form a flower shape produced a very lovely looking bun, however, once baked, the bread did not seem to be able to hold the hot dog pieces , so when you picked it up, some of the hot dog piece dropped out. I did not have this problem when I used other recipes where the rolled up hot dog dough bundle was only partially cut and the flower was formed by twisting the pieces to shape.

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