Happy Thursday! We’ve got a brand new recipe out on our LeBootCamp YouTube Channel.

Check out our fun cooking section created just for you: #LaBonneCuisine Cooking.

This week I am getting into the spirit of Halloween with some great thematic recipes! Halloween is a longtime tradition here in the United States, replete with spooky dishes designed to match the holiday spirit: Dracula cocktails, spider cupcakes, eyeball desserts – you name it! This year I’ve decided to try my hand at some hot dog mummies which you can serve warm right out of the oven. This savory recipe is a great way to turn on your taste buds before you head out to collect those Halloween sweets!

Ingredients for 10 mummies:

• 4 cups flour (gluten-free works fine)
• 4 eggs
• 1.5 cups warm water
• 3 tbsp sugar
• 2 packets dry active yeast
• 4 tbsp mayonnaise or soyonnaise
• 10 black pitted olives
• 10 beef or vegan sausage links
• 1 stick butter (or non-hydrogenated margarine), room temperature
• 4 pinches of sea salt

Directions:

1. Mix 1 cup of warm water with sugar. Then sprinkle the yeast and do not mix. Let sit for 15 mins or until the top is foamy.
2. Add the butter or non-hydrogenated margarine, 2 eggs and 1/2 cup warm water. Blend well. Slowly add 2 cups of flour.
3. Transfer to a standing mixer and stir for 4 minutes on low speed. Then add the remaining flour. If the dough is too dry, you can add warm water, tablespoon by tablespoon. If you make the mistake of adding too much water, not to worry – this recipe is fail-proof! Simply add a handful of flour to fix the problem.
4. Mix for 5 min on low speed.
5. Transfer to a large greased bowl and set aside for 90 to 120 min or until the dough has doubled in size.
6. While the dough is rising, blend 2 eggs with 3/4 cup water until the mixture is thin and homogeneous. This will be your egg wash. Set aside.
7. Using a small round shape (I like to use the smallest metal tip that goes with a piping bag) carve out the mummies eyes from the black olives. Set aside.
8. Fill a piping bag with the mayonnaise and attach the smallest tip. If you don’t have a piping bag you can use a Ziplock and cut one of the corners. Place the mayonnaise in the fridge.
9. Preheat your oven to 400°F.
10. When the dough has doubled in size, punch it and transfer onto a floured work space. Separate half of the dough and set the rest aside. Roll out the dough until it is 1/4″ thick. Using a knife, cut it into strips (the longer the better).
11. Take one strip and one sausage, and starting at the top of the sausage, roll the strip around it, leaving a little space for the eyes. Your strip will likely be longer than the sausage needs, so don’t hesitate to roll it back up towards the head of the “mummy”.
12. Place the mummies on a baking tray lined with parchment paper and brush with the egg wash.
13. Bake for 10-15 min (middle rack) or until brown.
14. Remove from oven and let cool for 10 min. This step is important so don’t rush to the next one.
15. Using your piping bag (or Ziplock) squeeze out a large drop of mayonnaise for each eye, one next to the other. Place the olive shapes in the center of each eye.
16. Your mummies are ready to serve! You can serve them warm with homemade ketchup (recipe on my YouTube channel) or soyonnaise. For a more dramatic effect you can also spray them with some ketchup.

I would love to get your feedback on this recipe! Feel free to send photographs of your creations to [email protected]. The best ones will be published on my blog!

Bon appétit!

Valerie Orsoni
Your Coach #LaBonneCuisine