How to make it

1. https://www.youtube.com/embed/UR-TDHKcWQs
2. Preheat oven to 375 F. Add the yeast, hot water, oil and sugar to a large bowl and mix. In a separate bowl combine the flour, and salt. Add to yeast mixture. When dough forms a ball, place on counter and knead for a few minutes until smooth. Divide dough into twelfths and let rest on the counter.
3. In a small bowl, combine cream cheese, Lee Kum Kee Sriracha Mayo Dressing/Spread, and Lee Kum Kee Hoisin Sauce. 
4. Roll each ball of dough into a 12 inch long rope. Flatten the rope until it is about an inch and a half wide. Spread a layer of the cream cheese mixture on the strip. Sprinkle a tablespoon or two of shredded cheddar and as many jalapenos as desired on the strip of dough. Wrap the dough around the hot dog, securing at both ends. Place on a greased cookie sheet. Let rise in a warm place for about 20 minutes.
5. Bring water and baking soda to a boil in a large saucepan. Drop hot dogs into the water 2 at a time and boil for 45 seconds on a side. Remove from water back to the cookie sheet.
6. Brush the dough with a beaten egg and sprinkle with kosher salt. Bake for 15 minutes or until deep brown in color. Remove and sprinkle with more cheddar cheese and Jalapeñoslices. Place back in the oven for 5 more minutes. When done, remove them immediately from the cookie sheet to a wire rack. They are best when enjoyed warm straight from the oven. Enjoy!