Preparation :

• Even the homemade buns smell absolutely divine – so honestly, I encourage you to read the recipe step by step and you’ll see it’s totally worth the effort.
  Which, I promise, is minimal.
• I started with what I think is the key element – the hot dog buns – and I’ll walk you through the full process here.
  Still, I worked on the other components in parallel, and I’ll describe those as soon as we’re done with the dough.
  In a bowl, I mixed the warm milk with sugar and yeast, then let the yeast activate for about 10 minutes.
  Next came the egg, oil, and salt, and I stirred everything together until well combined.
• Finally, I added the flour and incorporated it first with a spatula, then continued kneading by hand until I got a soft, slightly sticky, but smooth dough. (Tip: try not to add too much flour, otherwise the buns won’t turn out fluffy.)
  I covered the bowl and let the dough rise until it doubled in size — about one hour.
• After the dough had risen, I turned it out onto a lightly floured surface and divided it into 10 roughly equal pieces. I shaped them into small balls, covered them with plastic wrap, and let them rest for 15–20 minutes.
• After resting, I shaped each ball to roughly the size of a hot dog sausage. I flattened each one into an oval, then rolled it up tightly, pinching the ends. I placed them seam-side down directly onto the baking tray.
  I let them rise again until doubled in size — about 35–40 minutes. Just before baking, I brushed them with beaten egg.
• I baked the buns at 180°C (350°F) for 25–30 minutes.
  If you thought homemade bread smelled amazing, just wait until you catch the aroma of these buns coming out of the oven!
  They stay just as soft and tasty even the next day. As soon as I took them out, I placed them on a wire rack to cool slightly, ready to be served.
• Preparing the toppings:
  I started with the bacon, which I cut into small cubes and cooked until crispy. Then I placed it on a paper towel to remove any excess fat.
• The fat left in the pan is perfect for the onions – not only does it help them caramelize, but it also gives them a nice smoky flavor.
  This step requires a bit of patience – cook over low heat for about 10–15 minutes, so make sure to plan ahead.
  Once the onions turned translucent, I added the brown sugar and a pinch of salt, cooked for another minute while stirring constantly, then removed the pan from the heat.
• Preparing the sauerkraut:
  I finely shredded the sauerkraut, then mixed it with a bit of oil, freshly ground pepper, and sweet paprika – turning it into a tasty slaw that pairs perfectly with the whole combination.
• Preparing the fries:
  Here I took a completely different approach – instead of classic fried potatoes, I went with the baked version.
  I washed the potatoes thoroughly and sliced them (skin on) into medium-thick wedges. I boiled them in salted water for about 7–8 minutes, then drained them in a colander.
• I gently patted them dry to remove excess water and placed them on a baking tray lined with parchment paper. Here, feel free to get creative with the seasoning!
  I chose sweet paprika, garlic powder, salt, pepper, and oregano. And, of course, don’t forget the oil!
  I baked the potatoes for about 30 minutes (or until they turned golden brown and crispy).
• I transferred them directly into the serving dish and topped them with caramelized onions, mayonnaise, ketchup, and bacon.
  Voilà! Loaded fries, in a more… casual version.
• Once everything is ready, all that’s left is to warm up the sausages (you can do this in a pan with a little water or directly in hot water), slice the buns, and fill them.
  And the best part? Everyone gets to create their own hot dog exactly how they like it.
• The final plate is an explosion of flavors and textures: soft buns, hot sausages, slightly tangy sauerkraut, sweet caramelized onions, crispy bacon, and sauces that tie everything together.
  On the side, golden, flavorful potatoes—crispy on the outside and tender inside—become the undeniable star of the meal.
• For me, homemade street food has a special charm — it’s a whole different experience when everything is made by your own hands, especially with loved ones eagerly waiting by your side.
  I made this recipe with a lot of love. On that day, I had guests over, and I can’t even tell you how fast both the hot dogs and fries disappeared from the table.
  If you’ve made it all the way to the end, thank you so much from the bottom of my heart.
  And if you try the recipe, I can’t wait to read your thoughts and feedback in the comments!
  With love,
  Ely ❤