Lauren's Kitchenwelcome to my kitchen
I had an ambitious Super Bowl Menu, including these mini corndogs. I’d already had some leftover dough handy, but this recipe is fantastic, although frustrating, according to other’s who have tried it. These are excellent served with some dijon or ketchup.
- 1 cup milk, warmed
- 1 package active dry yeast
- 2 Tbsp extra-virgin olive oil plus more for greasing
- 2 Tbsp light brown sugar
- 1 cup fine yellow cornmeal
- 1 1/4 cup all-purpose flour, plus more for dusting and kneading
- 1 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp cayenne pepper or paprika
- 9 beef hot dogs, halved crosswise
- 1 large egg, beaten
Warm the milk to about 110 degrees and pour into a medium bowl. Add yeast. Stir to combine and let sit for a few minutes to soften.
Stir in the olive oil, brown sugar and cornmeal with a wooden spoon or rubber spatula.
Add the flour, salt, baking soda and cayenne pepper. Stir together to make a very sticky dough.
Pour the dough out onto a well floured surface. Do not hesitate to add quite a bit more flour as you begin to knead to make the dough manageable. Knead for approximately 5 minutes. The dough will still be very sticky.
Place dough into a lightly oiled bowl. Cover tightly with plastic wrap. Place in a warm place and let rise until doubled in size, approximately 1 hour.
While the dough is rising, insert a wooden stick or small skewer into each hot dog. Set aside.
Preheat the oven to 450 degrees and lightly oil a baking sheet.
Once the dough has doubled in size (it will still be sticky), pour it onto a well floured surface. Again, do not hesitate to add plenty of extra flour to make the dough manageable. Knead the dough with more flour, if necessary.
Divide the dough into 18 pieces. Using the palms of your hands (and more flour, if needed) roll each piece into a 10-inch long length of dough.
Wrap each piece of dough around a hot dog, pinching and tucking the ends under to seal the dough. Place on the oiled baking sheet.
Brush the dough-wrapped hot dogs lightly with the beaten egg.
Bake until golden, approximately 15 minutes.
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