- 1 cup warm milk
- 1 cup warm water
- 4 Tbsp butter
- 4 Tbsp sugar
- 2 tsp salt
- 1 1/2 Tbsp instant yeast
- 4 1/2 - 6 cups flour
- Hot dogs
- Ketchup and mustard
- With dough hook in place, add milk, water, butter, sugar, salt, half of the flour, and the yeast into the mixing bowl. Use the “M” switch to incorporate.
- Optional step: for enhanced flavor and texture, allow the batter to sit for 15-30 minutes, until it becomes bubbly.
- Slowly increase to Speed 2 and continue adding remaining flour, a little at a time, until the dough pulls away from the sides of the bowl. You may not need all of the flour. Continue kneading at Speed 2 for 5-6 minutes until the dough is smooth and elastic.Preheat oven to 375F.
- Run the dough through pasta roller several times to flatten. Use the fettuccine attachment cut the dough into strips. Starting at the top of the hot dog, wrap one strip of dough around the hot dog, then place on a greased baking sheet. Bake for 10-12 minutes, or until the dough is cooked through.
Add decorative eyes on the mummy dogs with mustard or ketchup.