Hot Dog Flowers
2 3/4 cups (385 grams) bread flour, plus more for dusting
1/4 cup (50 grams) granulated sugar  
2 teaspoons mustard powder  
2 1/4 teaspoons (6 grams) instant yeast  
2 teaspoons kosher salt  
3/4 cup (178 grams) warm water  
1 tablespoon yellow mustard  
1 large egg
1/4 cup (50 grams) refined coconut oil, at room temperature (soft, not melted)  
Neutral-flavored oil, for greasing
4 jumbo Vienna beef hot dogs (or 8 regular-sized hot dogs from another brand)
1 large egg
1 tablespoon mustard seeds  
Chinese hot mustard, for dipping  
Instructions:
For the dough: In the bowl of a stand mixer, add the bread flour, sugar, mustard powder, yeast and salt and whisk together. In a liquid measuring cup, add the water, yellow mustard and egg and whisk together. Add the wet ingredients and the coconut oil to the dry ingredients and stir to form a ball.
Attach the dough hook to the mixer and knead for 7 to 10 minutes, scraping down the sides of the bowl and the hook once or twice. Form the dough into a ball and transfer to an oiled bowl. Cover with plastic wrap or a kitchen towel and let sit on the counter until the dough has puffed up by about half, about 1 hour. Turn the dough out onto a floured countertop and divide into 4 pieces (or 8, if using regular-sized hot dogs).
For the flowers: Prepare a baking sheet with parchment paper. Flatten each piece of dough and roll it all the way around a hot dog. Cut each dough-wrapped hot dog crosswise into 6 pieces and arrange in a flower design on the baking sheet. Cover with plastic wrap or a kitchen towel and allow to proof in a warmish place for 30 minutes (they should be a little jiggly).
Preheat the oven to 375 degrees F.
Beat the remaining egg in a small bowl and brush each flower with the egg wash, then sprinkle with the mustard seeds. Bake for 25 to 30 minutes and eat warm with Chinese hot mustard.
