Recipes

Regular Contributor

Posts: 187

Registered: ‎12-20-2010

Baked Mini Corn Dogs

‎06-03-2012 11:56 PM

/><br/> <br/> Sue, the Taste of Home recipe board moderator, is doing a secret ingredient challenge every Friday, which is a lot of fun.<br/> <br/> I didn't quite know what I was going to do with last week's ingredient-hot dogs. We don't often eat hot dogs, except with homemade macaroni and cheese-pretty standard.<br/> <br/> I went hunting in some of the summer editions of food magazines to see what kind of inspiration I could find. When I saw these, I knew I'd found my answer.<br/> <br/> We don't eat fried food, so regular corn dogs aren't our thing. These looked perfect for a something

I decided to try half the recipe to see how we liked them before having Bob get out the camera equipment. Good thing I did. I got to iron out the glitches before making batch #2.

I got a package of hot dogs at the grocery store which held 8 hot dogs. The original recipe called for 9 hot dogs-I found that 8 worked just fine with no dough left over.

Parchment paper on the pan rather than oiling it made for easy clean-up.

The original recipe called for inserting the skewers into the hot dogs and leaving them in while baking. I did that with the first batch-I didn't like the looks of the darker skewers coming out of the oven. On batch #2, I designated 1 skewer for use when wrapping the hot dogs with the dough, then removed the skewer and placed the prepared hot dog on the baking sheet. I then inserted skewers into each one after they were baked-that worked perfectly.

The first batch that I made got way too brown. The 450 degrees called for in the original recipe got the dough too "golden" before it was cooked through-at least it did for me. I do have a convection oven which automatically drops the temperature by 25 degrees and the first batch still got too brown for my liking. For the second batch, I lowered the baking temperature to 425 degrees-perfect. I checked their progress at the 10 minute mark and found them to be perfect at about 12 minutes.

/><br/> <br/> These little

I'm going to be making these for Stephen and Nick one of these days when we get together-I think they'll really enjoy them.

Carol

/><br/> <br/> BAKED MINI CORN DOGS<br/> (Source: adapted from Food Network Magazine June/July 2009)<br/> <br/> 1 c. milk<br/> 1 (1/4 oz.) pkg. active dry yeast (2 1/4 tsp.)<br/> 2 Tbsp. extra virgin olive oil<br/> 2 Tbsp. packed light brown sugar<br/> 1 c. fine yellow cornmeal<br/> 1 1/4 c. bread flour, plus more for dusting and kneading<br/> 1 tsp. salt<br/> 1/4 tsp. baking soda<br/> 1/4 tsp. cayenne pepper<br/> 8 hot dogs, halved crosswise<br/> 1 large egg, beaten<br/> 1 Tbsp. black sesame seeds. optional<br/> <br/> Warm the milk to about 110 degrees in a saucepan or in the microwave; pour into a medium bowl. Sprinkle the yeast over the warmed milk; whisk to blend. Let mixture sit for about 2 minutes to allow yeast to dissolve.<br/> <br/> Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add all but 1/4 cup of the flour, salt, baking soda and cayenne; stir to make a sticky dough.<br/> <br/> Turn the dough out onto a lightly floured surface; knead, using the reserved 1/4 cup flour, adding more if needed, until smooth but still slightly tacky, about 5 minutes.<br/> <br/> Shape dough into a ball, place in a lightly oiled bow, turning to coat top of dough. Cover bowl with plastic wrap and let rise in a warm place until doubled in size, about 45-60 minutes.<br/> <br/> Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.<br/> <br/> Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece of dough into a 10

Insert a wooden skewer about 1" deep into a hot dog half. Wrap a piece of dough around the hot dog, tucking and pressing the edges to seal.

Remove the skewer and place on the prepared baking pan.

Repeat with remaining dough and hot dog halves.

Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake @ 425 degrees for 12-15 minutes or until golden brown.

Serve with your favorite toppings for dipping. Makes 16 mini corn dogs.

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