Chef Jake Cohen Reveals Delicious Twist on Classic "Pigs in a Blanket" Recipe!

SPONSORED BY LG. Chef Jake Cohen joins Drew Barrymore in the kitchen to whip up a tasty twist on the classic favorite, Pigs in a Blanket - using challah bread! 

Learn more about LG’s line of home appliances, including the Quadwash Pro dishwasher at LG.com! 

Jake's Challah Recipe

Makes 2 loaves

Prep Time: 40 minutes, plus 3 to 4 hours of proofing time and at least 1 hour cooling time

Cook Time: 30 minutes

For the Dough

• 1 cup water, heated to 115°F
• 1/2 cup (100g) granulated sugar
• 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
• 1/4 cup vegetable, olive, sunflower, or avocado oil, plus more for greasing
• 1/4 cup honey
• 3 large eggs
• 5 1/2 to 6 cups (745g to 810g) bread flour
• 2 teaspoons kosher salt 

Instructions

1. Make the dough: In the bowl of a stand mixer fitted with the whisk attachment, mix the warm water and 2 tablespoons of sugar to dissolve, then sprinkle the yeast over the top. Let stand until foamy, 5 to 10 minutes. Add the remaining 6 tablespoons of sugar, the oil, honey, and eggs, then whisk on medium speed until incorporated. 
2. Switch the dough hook. Add 5 1/2 cups (745g) of the flour and the salt to the mixture in the bowl and, beginning on low speed and gradually increasing to medium, knead until a smooth, elastic dough forms, 3 to 4 minutes. (Your dough will be tacky but shouldn't be sticky. If it's sticky, mix in flour, a few tablespoons at a time, until tacky.) Transfer to a lightly floured work surface, and with floured hands, continue to knead by hand, dusting with flour as needed, until a very smooth ball forms, another 3 to 5 minutes. (Alternatively, if you make this dough entirely by hand, it will require about 10 minutes of kneading on a clean work surface after incorporating the flour.) 
3. Grease a medium bowl and your hands with oil and add the dough ball, turning gently to coat. Cover with plastic wrap or a kitchen towel and set aside in a warm place until doubled in size, 1 1/2 to 2 1/2 hours. 
4. Transfer the dough to a clean work surface and divide in half (the full dough should weigh about 1400g, so about 700g each). Working with one half at a time, and keeping the other half covered, divide the dough into 4, 6, or 8 equal pieces. Fold each piece of dough onto itself to release any air bubbles and form a smooth surface with 1 single crease, then roll each into a long rope, about 16 inches in length. The ropes should be slightly thicker at the center and tapered at both ends. Lay out all the ropes vertically with their creases facing down, then link the tops of the ropes and pinch them together to seal. 

Moses in a Blanket

A full batch of challah dough will work for 20 hot dogs. If doing the full batch, roll out the dough into a 10x20-inch-wide rectangle, about 1/4 inch thick and aligned horizontally. Slice vertically into 20 (1-inch) strips. Wrap each hot dog in a strip of dough like you're wrapping it in a bandage, overlapping the edges of the dough slightly, then arrange on two parchment-lined sheet pans, tucking the ends under the bottoms and spacing them 2 inches apart. If using a half batch of dough, roll into a 10-inch square, then cut it into 10 (1-inch) strips to wrap 10 hot dogs. Alternatively, you'll be using 70g of dough for each hot dog, so if you're just looking to make a few, you can weigh out the dough and roll it out with your hands into a long rope to wrap around each hot dog. Let the challah-wrapped hot dogs rise until puffed, 30 to 45 minutes, then bake at 400°F, rotating the pans halfway through the cooking time, for 15 to 20 minutes, until golden.