Bannock Hot Dogs
Recipe by: Ethan Wayne Ipeelie
Traditional contemporary deep fried bannock with hot dogs wrapped in the centre, a kids favourite!
Prep time: 10 minutes
Cook time: 4 minutes per batch
Yield: 24 pogos
- Canola oil for frying
- 4 cups (1 L) all purpose flour
- 1/2 cup (125 mL) skim milk powder
- 1/4 cup (60 mL) baking powder
- 2 tbsp (30 mL) salt
- 3 tbsp (45 mL) lard or shortening
- 1 1/2 cups (375 mL) warm water (approx)
- 12 hot dogs, cut in half crosswise
- In a deep heavy saucepan, fill about halfway up the side with oil. Heat over medium heat to around 325 F (160 C) and 350F (180 C).
- In a large bowl, whisk together flour, skim milk powder, baking powder and salt. Using your fingers, rub the lard into flour mixture until no longer clumpy. Drizzle in water slowly and mixing with a fork until a soft ragged dough forms. Turn out onto floured work surface and knead gently to bring dough together and is no longer sticky.
- Take about 1/3 cup (75 mL) of the dough in your hand and wrap half of the hot dog in it to cover. Repeat with remaining dough and hot dogs.
- Using tongs, gently place a few wrapped hot dogs into prepared oil and cook for about 4 minutes, turning if necessary for even browning, or until deep golden. Remove to a paper towel lined plate and repeat with remaining wrapped hot dogs.
- Oven Variation: Wrap hot dogs in bannock mixture and place on parchment paper lined baking sheet. Bake in preheated 400 F (200 C) oven for about 12 minutes or until golden brown.
- Tip: Use a deep-fry thermometer to keep track of the oils temperature.
- If dough is a bit sticky while wrapping, use a little flour on your hands when wrapping the hot dogs.
- Choose your favourite hot dog, beef, chicken, turkey or vegetarian.