Bannock Dawgs: A Deliciously Different Way to Enjoy Hot Dogs

I remember summer powwows as a kid, the air thick with the scent of woodsmoke, drums echoing in my ears, and the irresistible aroma of freshly fried bannock wafting from every food stall. While fancy frybread tacos always tempted, there was something uniquely satisfying about a simple piece of bannock – especially when it was wrapped around a juicy hot dog. It was a portable feast, perfect for running off to play, and a taste of home no matter where we were. Now, I’m thrilled to share this grown-up version of that childhood favorite, a recipe that’s as comforting as it is delicious.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Servings: 18
• Yield: 18 Bannock Dawgs
• Dietary Type: Varies based on hot dog and cheese choices. Can be adapted to be gluten-free (using gluten-free flour blend) and dairy-free (using dairy-free cheese).

Ingredients

• 4 cups flour
• 4 teaspoons baking powder
• 2 teaspoons salt
• 2 cups water
• 18 hot dogs
• 18 slices processed cheese (or shredded cheddar cheese, as much as you like)
• 1 cup green onion, chopped
• Mustard
• Oil (for frying) or lard (for frying)

Equipment Needed

• Large mixing bowl
• Rolling pin
• Knife or pizza cutter
• Large skillet or deep fryer
• Slotted spoon
• Paper towels

Instructions

1. In a large mixing bowl, combine the flour, baking powder, and salt.
2. Gradually add the water to the dry ingredients, mixing until a soft dough forms. The dough should be slightly sticky but not unmanageable. If it’s too dry, add a tablespoon of water at a time until the desired consistency is achieved.
3. Turn the dough out onto a lightly floured surface and knead it gently for a few minutes until it comes together into a smooth ball.
4. Roll out the dough to about ¼ inch thickness. You can do this all at once or divide the dough into smaller portions to make it easier to handle.
5. Let the dough rest for 10 minutes. This allows the gluten to relax, making it easier to shape the bannock dawgs.
6. Cut the dough into strips or squares large enough to wrap around each hot dog. Aim for pieces that will overlap slightly when wrapped.
7. While you’re preparing the bannock dawgs, heat the oil or lard in a large skillet or deep fryer to 350°F (175°C). You’ll want enough oil to fully submerge the bannock dawgs for even cooking.
8. Spread a thin layer of mustard on each piece of dough. This adds a tangy flavor that complements the hot dog.
9. Top the mustard with a hot dog, a slice of cheese (or a generous sprinkle of shredded cheddar), and some chopped green onion.
10. Wrap the dough around the hot dog, carefully sealing the edges tightly. Press firmly along the seams to prevent the filling from leaking out during frying. This is crucial for preventing a greasy mess!
11. Carefully place the prepared bannock dawgs into the hot oil. Fry them for 2-3 minutes per side, or until they are golden brown and cooked through. Work in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy bannock dawgs.
12. Remove the fried bannock dawgs from the oil with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
13. Let the bannock dawgs cool slightly before serving. The filling can be very hot!

Expert Tips & Tricks

• Don’t overwork the dough: Over-kneading can result in tough bannock. Mix just until the ingredients come together.
• Cheese choices: While the recipe calls for processed cheese slices, feel free to experiment with other cheeses. Cheddar, Monterey Jack, or even a spicy pepper jack would be delicious. Shredded cheese melts more evenly.
• Seal it tight: A properly sealed bannock dawg is key to success. Ensure the dough overlaps and is firmly pressed together. A fork can be used to crimp the edges for extra security.
• Oil temperature is crucial: Maintaining a consistent oil temperature is vital for even cooking. Use a thermometer to monitor the temperature and adjust the heat as needed. If the oil is too hot, the bannock will burn on the outside before the inside is cooked. If it’s too cold, the bannock will absorb too much oil.
• Add some spice: Mix a pinch of cayenne pepper or chili flakes into the dough for a bit of heat.

Serving & Storage Suggestions

Serve the Bannock Dawgs hot, straight from the fryer. They’re delicious on their own or with your favorite condiments like ketchup, relish, or even a dollop of sour cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also reheat them in a microwave, but the bannock may become slightly softer. Freezing is not recommended as it can affect the texture of the bannock.

Nutritional Information

(Estimated, may vary based on specific ingredients and portion size)

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	18g	28%
Saturated Fat	8g	40%
Cholesterol	45mg	15%
Sodium	800mg	33%
Total Carbohydrate	25g	8%
Dietary Fiber	1g	4%
Sugars	4g	–
Protein	12g	24%

Variations & Substitutions

• Gluten-free: Use a gluten-free all-purpose flour blend in place of regular flour. Be sure to check that your baking powder is also gluten-free.
• Dairy-free: Use dairy-free cheese slices or shreds. Many great vegan cheese options are available.
• Vegan: Use vegan hot dogs and dairy-free cheese.
• Different fillings: Get creative with your fillings! Try adding sautéed mushrooms, caramelized onions, or even a scoop of chili.
• Bannock variations: Experiment with different flavorings in the bannock dough. Try adding a pinch of garlic powder, onion powder, or dried herbs.
• Baked Bannock Dawgs: For a healthier option, these can be baked. Preheat oven to 375F, wrap dough and bake for 15-20 minutes.

FAQs (Frequently Asked Questions):

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough up to 24 hours in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature before rolling it out.

Q: What kind of oil is best for frying?
A: Vegetable oil, canola oil, or peanut oil are all good options for frying. They have high smoke points and neutral flavors.

Q: How do I know when the bannock dawgs are done?
A: The bannock dawgs are done when they are golden brown and the dough is cooked through. You can test the dough by inserting a toothpick into the center; it should come out clean.

Q: Can I bake these instead of frying them?
A: Yes, you can bake them. Preheat your oven to 375°F (190°C). Place the prepared bannock dawgs on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.

Q: What if the dough is too sticky?
A: If the dough is too sticky, add a tablespoon of flour at a time until it is easier to handle.

Final Thoughts

I hope you enjoy making and sharing these Bannock Dawgs! They’re a fun and delicious way to enjoy a classic comfort food with a unique twist. Don’t be afraid to experiment with different fillings and toppings to create your own signature version. And be sure to share your creations with friends and family – they’re guaranteed to be a hit! Perhaps serve them with a side of coleslaw or a simple salad for a complete meal. Happy cooking!