Frank de Lima is a beloved Brazilian street-food snack: a juicy hot dog sausage wrapped in a soft, slightly sweet dough, then baked until golden and brushed with a buttery garlic glaze. It is a staple at birthday parties and casual get-togethers across Brazil, and this version delivers the same comforting flavor with a straightforward, home-kitchen method. The dough is tender and enriched with milk and butter, making it a perfect contrast to the savory sausage.
Ingredients
- 1 cup (240 ml) whole milk
- 4 tablespoons (56 g) unsalted butter, plus more for brushing
- 2 large eggs
- 1 large egg yolk (save the white for the glaze)
- 3 tablespoons (45 g) granulated sugar
- 1 teaspoon fine salt
- 2 teaspoons (8 g) active dry yeast (or one 0.25 oz packet)
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 12 hot dog sausages (about 450 g / 1 lb total)
- For the glaze: 1 large egg white mixed with 1 tablespoon (15 ml) water
- For the garlic butter: 3 tablespoons (42 g) unsalted butter, melted, mixed with 2 cloves garlic, minced, and 1 tablespoon (15 ml) olive oil
Instructions
- Warm the milk in a small saucepan until it is lukewarm (about 110°F / 43°C). Stir in the sugar and yeast, and let sit for 5–10 minutes until frothy.
- In a large mixing bowl, beat the eggs and yolk lightly. Add the yeast mixture, melted butter, and salt. Stir to combine.
- Gradually add the flour, one cup at a time, mixing with a wooden spoon until a soft dough forms. Turn out onto a floured surface and knead for 8–10 minutes, until smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 5–6 minutes.)
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Punch down the dough. Divide it into 12 equal pieces. Roll each piece into a rope about 8 inches (20 cm) long.
- Wrap each rope around a hot dog sausage, pinching the ends to seal. Place seam-side down on the prepared baking sheets, leaving at least 2 inches (5 cm) between them.
- Cover the wrapped sausages loosely with a towel and let rise for 20 minutes while the oven heats.
- Brush each roll with the egg white wash. Bake for 20–25 minutes, until golden brown and the internal temperature of the dough reaches 190°F (88°C) if checked (the sausage inside should reach 165°F / 74°C as per USDA FSIS safe minimum for poultry, but since these are beef or pork hot dogs, they are already cooked; the target is for the dough).
- While the rolls bake, prepare the garlic butter: mix melted butter, minced garlic, and olive oil in a small bowl.
- As soon as the rolls come out of the oven, brush them generously with the garlic butter. Serve warm.
Tips
- Dough consistency: If the dough feels too sticky, add a little more flour, but avoid over-flouring—the dough should be soft, not stiff. If it is too dry, add a tablespoon of milk at a time.
- Rising time: The dough will rise faster in a warm, draft-free spot. If your kitchen is cool, place the bowl in an oven with the light on (but not turned on) or near a warm stove.
- Substitutions: Use plant-based butter and milk for a dairy-free version (the dough will be slightly less tender). For a lower-fat option, skip the garlic butter glaze and brush with olive oil instead.
- Common mistake: Do not overbake—overbaked rolls become dry and hard. Start checking at 20 minutes; they should be deep golden brown but still soft to the touch.
Serving Suggestions
Serve Frank de Lima warm as a party snack or a fun lunch. They pair well with a side of ketchup, mustard, or a spicy Brazilian-style vinaigrette (vinagrete) made with diced tomatoes, onions, and vinegar. For a complete meal, serve with a simple green salad or potato salad.
Variations
- Cheese-stuffed: Cut a slit in each sausage and insert a strip of mozzarella or cheddar before wrapping.
- Spicy: Add 1 teaspoon of red pepper flakes or a chopped fresh chili to the dough, or brush with a spicy garlic butter.
- Herb version: Add 1 tablespoon of dried oregano or Italian seasoning to the dough for an herby twist.
- Mini size: Use cocktail sausages and cut the dough into smaller pieces to make bite-sized appetizers (adjust baking time to 15–18 minutes).
Storage and Reheating
Store leftover Frank de Lima in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 8–10 minutes, or until heated through. You can also microwave them for 30–45 seconds, but the dough will be softer. For longer storage, freeze the baked rolls for up to 2 months—wrap each individually in plastic wrap and place in a freezer bag. Reheat from frozen in a 350°F (175°C) oven for 15 minutes.
Frequently Asked Questions
Can I use pre-cooked sausages other than hot dogs? Yes, you can use any fully cooked sausage, such as smoked sausage or kielbasa, but adjust the size to match the dough portions. If using raw sausages, you must cook them to the safe minimum internal temperature of 160°F (71°C) for ground meat, or 145°F (63°C) for whole cuts, before wrapping.
Why did my dough not rise? The most common reasons are expired yeast, milk that was too hot (kills the yeast), or a cold environment. Always check the yeast’s expiration date and ensure the milk is lukewarm, not hot. If your kitchen is cool, let the dough rise in an oven with the light on.
Can I make the dough ahead of time? Yes, you can prepare the dough and let it rise overnight in the refrigerator. The next day, let it come to room temperature for about 30 minutes before shaping. This also deepens the flavor.
Can I use whole wheat flour? You can substitute up to half of the all-purpose flour with whole wheat flour, but the dough will be denser and less tender. Add an extra tablespoon of milk to compensate for the extra absorption.
How do I know when they are done? The rolls should be golden brown and sound hollow when tapped on the bottom. If you have a thermometer, the dough should read 190°F (88°C) in the center. Since the sausages are pre-cooked, you are mainly baking the dough.
Can I freeze the unbaked rolls? Yes, shape the rolls, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 1 month. When ready to bake, let them thaw and rise in the refrigerator overnight, then bake as directed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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