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Fondue hot dog
30 m active | 2 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 718
  • Fat about 28g
  • Carbohydrates about 72g
  • Protein about 34g
This is needed
This is needed for 6 piece
  • salted water, boiling
  • 300 g mealy potatoes, cut into pieces
  • 550 g half-white flour
  • 1.5 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 2 tbsp olive oil
To shape
  • 2 tbsp milk
  • 800 g fondue mix (preprepared)
  • 1 tsp thyme leaf, finely chopped
  • 1 tsp rosemary needles, finely chopped
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And that's how it's done
And that's how it's done
Cook the potatoes in salted water until soft, drain and reserve 300 ml of the cooking water. Allow the potatoes and cooking water to cool separately. Pass the potatoes through a food mill. Add the flour, reserved potato water, mashed potatoes, salt, yeast and oil, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on the lowest setting. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
To shape
Divide the dough into 6 portions, shape into bread rolls (each approx. 15 cm long). Transfer to a baking tray lined with baking paper, leave to rise for approx. 30 mins. Brush the rolls with milk.
To roast
Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.
Prepare the fondue according to the instructions on the packet, stir in the herbs. Cut open the rolls at one end. Scoop out the insides, leaving a border of approx. 1 cm. Pour in the fondue.

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