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Recipes from the Attic

Belle’s Mummy Hot Dogs

Belle pats every hot dog dry before she wraps it: wet skin is what makes the dough bandages slide off in the oven.

  • Makes 8 mummies
  • Bake 12–15 min at 400°F (200°C)
A painted plate of golden mummy hot dogs wrapped in crisscrossed dough strips, with yellow mustard eyes and red ketchup pupils, beside a small carved pumpkin on a blue checked cloth.

Ingredients

You’ll wanta lined baking sheet, a rolling pin and a pizza wheel or knife.

Method

  1. Dough: Whisk the flour, baking powder and salt. Stir in the yogurt, then knead about 15 turns till smooth.
  2. Strips: Roll thin on a floured board. Cut 1/4-inch strips.
  3. Pat dry: Pat every hot dog dry with a towel. Wet skin makes the bandages slide.
  4. Wrap: Wrap 3-4 strips around each, crisscrossed. Leave a gap for the face and tuck the ends under.
  5. Bake: On a lined sheet, brush with egg white. Bake at 400°F for 12-15 min till golden.
  6. Eyes: Two dots of mustard in the gap, a dot of ketchup in each.

Inspired by @jenn.ordway.