Vegan Hot Dog Snails

Do you want to bring a few grateful “ooohs” and “aaahs” to your upcoming picnic or party instead of a boring snack? Theoretically, we suggest a few vegan hot dogs for this, but who wants to lug around a huge bag of buns, vegan sausages, sauces, and all the other toppings? So I thought about packing all of this into a practical, handy format. For our vegan hot dog snails, draw the curtains. like cinnamon buns, exactly. just robust.

Ingredients

500 g wheat flour (type 405 or 550)
100 g roasted onions
7 g (1 packet) dry yeast
0.5 tsp salt
1 tsp sugar
about 275-300 ml lukewarm water
approx. 400 g vegan sausages
approx. 200 g gherkins
100g vegan mayonnaise
2 tbsp tomato paste
3 tbsp mustard
about 5 g fresh dill
Salt
pepper
Mustard
Ketchup
vegan mayonnaise

Instructions

For the yeast dough, put the wheat flour, fried onions, dry yeast, salt and sugar in the bowl of a food processor and mix briefly. Then gradually add lukewarm water and knead thoroughly for a few minutes until a wonderfully soft, supple yeast dough forms.
Place the dough in a lightly greased bowl and cover with a damp kitchen towel and let it rise at room temperature for about 1-2 hours until the dough has doubled in volume.
While the dough is rising, thinly slice one or two vegan sausages and set aside for later. Cut the remaining vegan sausages and gherkins into small pieces – use our photos as a guide, because if the sausages and gherkins are still too big, it will be difficult to roll out the dough later.
At the same time, mix together the vegan mayonnaise, tomato paste and mustard for the sauce. Add freshly chopped dill and season the sauce with salt and pepper.
After the resting time, place the yeast dough on a floured work surface and roll out into a large rectangle (approx. 1 cm thick and approx. 25 x 35 cm wide).
Brush the rolled out dough with the sauce, but leave approx. 1 cm around the edge. Top evenly with the chopped vegan sausages and gherkins. Then roll the dough up tightly from the long side and divide the dough roll into 8 equal pieces. This can be done either with a knife or with kitchen twine, which you push under the dough and then pull the twine ends over the dough in the opposite direction.
Place the snails in a greased baking pan and insert the vegan sausage slices you have set aside into the snails from above. Let rise again for about 30 minutes.
In the meantime, preheat the oven to 180°C (circulating air). Bake the hot dog snails for 20-25 minutes until golden brown. Then remove from the oven and let cool. Serve with mustard, ketchup and/or vegan mayo.