2 Tbl extra virgin olive oil, plus more for greasing
2 Tbl packed light brown sugar
1 c fine yellow cornmeal
1 1/4 c all-purpose four, plus more for dusting and kneading
1 tsp salt
1/4 tsp baking soda
1/4 tsp cayenne pepper or paprika
9 hot dogs, halved crosswise
1 large egg, beaten
1 Tbl black sesame seeds (optional)
Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 min. Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.
Turn the dough out onto a lightly floured surface and knead, adding more flour if needed until smooth but still slightly tacky, about 5 min. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 min to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside.
Preheat oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half tucking and pressing the edges to seal; place on the baking sheet.
Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.
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