Today on The Stay At Home Chef I'm showing you how to make Homemade Hot
Pockets. My mom actually used to make these when I was a little kid and I
loved to take them to school in my lunchbox. It was a great option quick
easy and totally delicious. Now I make them for my own kids and today I'm going
to show you how to make them. It starts with two cups of warm milk and you want
it just warm to the touch like a baby's bath water. I'm going to pour that into
the bowl of a stand mixer along with two tablespoons of instant yeast
1/4 cup of sugar, 2 teaspoons of salt 1 egg, and then 1/3 a cup of softened
butter. I'm going to add in 5 cups of all-purpose flour. Now when it comes
to dough making the amount of flour that you add always varies just a little bit
and depends on things like the weather and humidity and how accurately you
measured your liquids and a lot of different factors so start by adding in
about four and a half cups and then add in another 1/2 cup at a time until the
dough reaches your desired texture. Once you have all your flour in--have some on
the side there---we can start this mixing. You're looking for the dough to pull
away from the sides of the bowl and almost clean the whole bowl and that'll
be really easy to see with our glass bowl. See how the sides of the bowl are
getting cleaned by the dough? That's how we know it's done. Then I'm going to turn
off the mixer I'm going to transfer my dough to a lightly greased mixing bowl
and I'm going to cover it with a towel and let it rise until it's double in
size which will take about an hour to an hour and a half depending on the
temperature of your house. Once it's doubled in size go ahead and turn the
dough out onto a lightly floured, clean surface. Then I'm going to take a scraper
and cut my dough into four sections. Then you'll want to roll each section
into a large rectangle that's about a quarter of an inch thick.
I like it to be about seven to eight inches wide. It helps to understand
what we're going for here the width on it we're going to put our toppings on
one half and then fold it over to create our hot pocket. So next we're going to
take a butter knife or you can use the scraper again and we're going to cut the
length of our Hot Pockets so you want to cut it into little even sized pieces.
Then it's time to add on the fillings. Now just like the frozen food section
the fillings for Hot Pockets are pretty much endless but of course my favorite
is pizza so I'm going to start by placing a little bit of marinara right
on the dough and you want to keep everything on just one half. We have just
a little spoonful there then I'm going to add on some shredded mozzarella and
a few pepperonis and fold it over. Use a fork to crimp the edges to seal it. Now
the trick here is to keep your filling from squishing out of the dough. To do
that you want to keep all of the filling ingredients as far away from the edges
as possible so you have room to seal the edge and that when you fold over the
dough nothing squishes out. Then you'll transfer your hot pockets
to a silicon or parchment lined baking tray. I fit about six to a tray. Then
you're going to bake these at 375 degrees for about 15 minutes until
they're just kissed with golden brown. Now you can eat these right away while
they're still hot or you can freeze them for later use just like a frozen hot
pocket from the store. You simply microwave them for about a
minute while wrapped in a paper towel to reheat them for later enjoyment.
Thanks for watching! You can find the full written recipe in the video
description. Be sure to subscribe and check out the rest of my channel where
you can find hundreds of restaurant quality recipes you can easily make at
home. See you later!