Frankfurter Flower Bread
Frankfurter Flower Bread
30 mins
30 mins
  • K&N’s Chicken Frankfurter - 5 franks
  • Lukewarm milk - ½ cup    
  • Unsalted butter - 3 tbsp; melted
  • Sugar - 2 tbsp
  • Active dry yeast - 2 tsp
  • Salt - ½ tsp
  • Egg - 1
  • All-purpose flour - 1¾ cup
  • Prepared topping - as required
  • Mozzarella cheese - 1 cup; grated
  • Tomato ketchup - as required
  • Egg wash - of 1 egg

Prepare K&N’s Chicken Frankfurter as per instructions on label.

In a bowl, add milk, butter, sugar and stir well until sugar is dissolved then add yeast and let it rest until foamy.

Add salt, egg, all-purpose flour and mix well with a wooden spoon and knead to make smooth dough. Cover and let it sit for about 1 hour until doubles in size.

Place the dough on your plain surface, deflate and knead it for 1 or 2 minutes until it’s soft and smooth.

Divide the dough into 6 equal parts and press it down with hand to make a rectangle shape which can cover a sausage.

Add K&N’s Chicken Frankfurter in the center and wrap the dough around it. Press the ends together to seal, smoothing it out so the seal is totally even with the rest of the dough and has no lumps left.

Make cuts into the prepared K&N’s Chicken Frankfurter crosswise at about 45° angle using a scissor and about ½ inch down from the end. Make sure not to detach from the bottom while cutting. Gently pull the pieces up gently; twist and lay it down flat on the dish making flower petals.

Repeat with the rest of the K&N’s Chicken Frankfurter.

Spread prepared topping on the center of the Frankfurter Flower and sprinkle mozzarella cheese. Let the uncooked sausage bread sit for 20 to 30 minutes to let it rise.

Brush each flower bread with egg wash along the outer edges.

Bake in a preheated oven at 347°F for 20-25 minutes until dough turns light golden brown and fluffy.

Drizzle ketchup on each bread and serve.


  • Mayonnaise - ½ cup
  • Carrots - ⅓ cup; chopped
  • Green capsicum - ⅓ cup; chopped
  • Onion - ⅓ cup; chopped
  • Sweet corn - ⅓ cup
  • Olives - ⅓ cup; sliced
  • Mustard paste - 1 tbsp
  • Salt - ¼ tsp
  • Black pepper powder - ½ tsp

In a bowl, add all the ingredients and mix well with a spoon.

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