Chicago Dog + Japanese Milk Bun Recipe

IMO Chicago Dogs are the best overall hotdog setup, but I’m not here to teach you how to heat up a hot dog. I am going to show you how to make a Japanese Milk Bun though. Its a real squish. Highly recommend giving it a shot. Enjoy this content and want buy me a coffee? Head here: And as always, I love to see what YOU’RE making at home. Take pics of your versions of these recipes and tag me on Instagram @brian_lagerstrom FOR THE MILK BUN RECIPE (thanks KAF for inspiration here) FOR THE TANGZHONG STARTER 45g or 3 TBPS MILK 45g or 3 TBPS WATER 15g 2 TBPS FLOUR 300g or 2.5 C. FLOUR 50g or about a 1/4C. SUGAR 5g or 1.5 TSP YEAST 110g or 1/2 5g or 1 TSP SALT 1 LARGE EGG 60g or 4 TBPS ROOM TEMP BUTTER POPPY SEEDS (about 1/2 c.) FOR THE DOGS CRISPY DILL PICKLE , halved lengthwise SPORT PEPPERS , cut into 3-4 pcs stems removed YELLOW MUSTARD DICED WHITE ONION CELERY SALT GREEN RELISH , 1 drop blue added if no nuclear green TOMATO #chicagodog #japanesemilkbun #nationalhotdogday || MUSIC || –––––––––––––––––––––––––––––– ––––––––––––––––––––––––––––––