Chinese Bakery Classic Hot Dog Bun Recipe

A soft, slightly sweet Chinese bakery classic — Tangzhong Milk Bread wrapped around an all-beef hot dog and finished with a sprinkle of dried parsley.

For many Asian-American kids growing up, the ¢99 hot dog bun was a lunchtime or snack-time staple. The perfect balance of fluffy, slightly sweet bread and a savory hot dog made it an unbeatable treat. I used to get these all the time from bakeries along Spadina (Toronto’s Chinatown) or the bakery section of Asian grocery stores.

The memory of picking up a bunch of these buns with clanking metal tongs and stacking them onto a red cafeteria-style tray still fills me with nostalgia. These days, they go for around $4—a price I don’t hold against anyone, given the rising cost of ingredients and the need for mom-and-pop shops to keep up with overhead. But for those who miss this once ultra-affordable snack, I wanted to create a way to make them at home with this Chinese Bakery Classic Hot Dog Bun Recipe.

Freshly Baked Chinese Bakery Classic Hot Dog Buns

This recipe captures the nostalgic flavors and texture with an enriched dough using the tangzhong method, which keeps the bread incredibly soft and moist for longer. An extra egg yolk and milk powder add richness, making these homemade buns just as satisfying—if not better—than the ones we grew up with.

Key Ingredients & Techniques for Perfect Hot Dog Buns

Second Proofing & Egg-Washed Buns

The Tangzhong Method: Achieving Moist, Soft Bread

Tangzhong is a technique that has become a staple in Chinese bakery-style breads. This method involves cooking a portion of flour with liquid before adding it to the dough, allowing the starch to gelatinize. Gelatinized starch molecules absorb more liquid and hold onto it throughout the baking process, resulting in bread that is noticeably softer and stays fresh longer. This water-retaining property also prevents the bread from drying out quickly, making it ideal for fluffy buns like these.

The Tangzhong

The Importance of Room Temperature Ingredients

When working with yeast, temperature is crucial. Cold ingredients can slow fermentation, resulting in a longer proofing time and potentially denser bread. By ensuring that all ingredients—milk, heavy cream, eggs—are at room temperature, the yeast activates efficiently, allowing the dough to rise beautifully.

Boosting Richness with Milk Powder & Egg Yolk

Milk powder and an extra egg yolk are included in this recipe to enrich the dough. Milk powder adds both fat and protein, enhancing the flavour and contributing to a tender crumb. The additional yolk introduces extra richness and improves the dough’s elasticity, making it easier to work with and yielding a more luxurious texture.

Prepping the Hot Dogs: Light Frying for Extra Flavour

Instead of using hot dogs straight from the package, we lightly pan-fry them before wrapping them in dough. This extra step intensifies their flavour while removing excess moisture that could otherwise make the bread soggy. Once browned, the hot dogs should cool on a wire rack or paper towel to prevent excess grease from interfering with the dough.

Hotdog Bun Cross-Section

Chinese Bakery Classic Hot Dog Bun Recipe

Prep Time: 3 hours | Cook Time: 20-24 minutes | Yields: 12 Buns

Ingredients

Tangzhong

• 25g Bread Flour

• 125g 3.8% Milk

Dough

• 160g 35% Cream

• 200g 3.8% Milk

• 1 Large Egg

• 1 Egg Yolk

• 75g Cane Sugar

• 30g 3.5% (Whole) Milk Powder

• 70g Cake Flour

• 475g Bread Flour

• 11g Active Dry Yeast

• 7g Salt

Filling

• 12 All-Beef Hot Dogs

• 1 Tbsp Oil

Egg Wash

• 1 Large Egg

• 1 Egg Yolk

• 1 tsp Dried Parsley — Garnish

Simple Syrup

• 1 Tbsp Cane Sugar

• 1 Tbsp Water

Instructions

Make the Tangzhong:

• In a saucepan over medium heat, cook 25g of bread flour and 125g of milk, stirring continuously until the mixture thickens into a pudding-like consistency.

• Transfer to a bowl and let cool completely.

Make the Dough:

• In the bowl of a stand mixer, combine the heavy cream, milk, egg, sugar, cake flour, bread flour, cooled tangzhong, yeast, and salt.

• Knead on medium speed for 12-15 minutes until the dough is smooth and elastic.

• Cover the bowl and let the dough proof in a warm place for 60-90 minutes, or until it has doubled in size.

Prepare the Hot Dogs:

• Heat a pan over medium heat and lightly fry the hot dogs until slightly browned.

• Transfer to a wire rack or paper towel-lined plate to cool.

Shape the Buns:

• Punch down the dough and knead for another 5 minutes.

• Divide the dough into 12 equal pieces.

• Roll each piece into a 10-12 inch rope on a lightly floured work surface and wrap it around the hot dog in a spiral pattern — ensuring the ends of the ropes are tucked underneath the hotdog so it doesn't unravel during baking.

• Place the wrapped hot dogs on a baking sheet lined with parchment paper, cover, and proof for another 30-45 minutes.

Bake the Buns:

• Preheat the oven to 175°C (350°F).

• Prepare the egg wash by whisking 1 egg with 1 egg yolk, then brush it over the proofed buns.

• Lightly garnish with dried parsley.

• Bake for 20-24 minutes, or until golden brown.

Finish with a Simple Syrup Glaze:

• Mix 1 tbsp sugar with 1 tbsp of water and simmer on low-medium heat just until the sugar dissolves to create a simple syrup.

• Immediately after baking — while the buns are still hot from the oven, brush the buns with the syrup for a beautiful shine and slight sweetness. This also helps keep the bread moist on days 2/3.

Enjoy Your Homemade Hot Dog Buns!

These soft and fluffy hot dog buns bring the nostalgia of Chinese bakeries right to your kitchen. The combination of the tangzhong method, enriched dough, and properly prepped hot dogs results in a perfect balance of texture and flavour.

Whether you're making these for a casual gathering or simply to enjoy at home, they're sure to impress. Let me know how your batch turns out!