Fondue hot dog

Total time: 2hr 35m
Preparation Time: 30m

For 6 piece

Nutritional Information

Contains 718 Kcal, 34g Protein, 72g Carbohydrates, 28g Fat


  • Dough
  • 300 g mealy potatoes, cut into pieces
  • salted water, boiling
  • 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
  • Fondue
  • 800 g fondue mix (preprepared)
  • 1 tsp rosemary needles, finely chopped
  • 1 tsp thyme leaf, finely chopped

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  • Dough

    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.
  • Fondue

    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.
  • Tip:

    These fondue hot dogs can also be made using mini baguettes, pretzel baguettes or other small, long rolls.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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