For his twist on traditional campfire fare, Chef Tawfik Shehata levels up his unabashed love for the humble hotdog. Ontario Cheddar-infused dough is baked to perfection on a stick, then the stick is replaced with a perfectly sized, flame roasted hotdog perfectly nestled in warm and cheesy goodness. Pure, delicious genius.
“You can’t go camping without hot dogs (at least I can’t!). I wanted to do something that was a little different and fun, with unique and tasty results.” - Tawfik Shehata
In a large bowl, add yeast, warm water and sugar. Stir to combine. Let sit 15-20 minutes until you see some foam or a beige patch on the surface.
Meanwhile, in a separate bowl, combine the flour and 1 tsp salt.
Combine flour mixture with yeast and water. Knead until a smooth dough forms (about 1-2 minutes). If the dough is still sticky, add more flour 1 tbsp at a time and knead to combine.
Cover the bowl and let the dough rise in a warm place until it has doubled in size (about 1 hour).
Punch down the down dough in the bowl and knead it back into a ball.
Turn the dough out onto a lightly-floured work surface, dust the top with flour and roll into a rectangle about ½ cm thick.
Brush with melted butter and sprinkle on the garlic powder, shredded Cheddar, salt and parsley (if using).
Fold dough in half to cover the butter and cheese mixture and roll again into a rectangle about ½ cm thick. Cut into 5-7 cm (1 – 1 ½ inch) strips along the shorter side. Find sticks that are the size of your hotdogs or a bit thicker. On your cleaned sticks, wrap the strips of dough like a coil or a spring. You may need to pinch the ends a bit so they stay together.
Cook the hotdogs on a grate over a medium-hot fire. While the hotdogs are grilling, prop or hold dough sticks over the fire, turning until all sides are browned.
When you are able to handle them, slide off the stick, insert hotdog and dress to your liking!