Monday, April 13, 2015

Oven Baked Corn Dogs

Servings 8

1 cup milk
1 tablespoon active dry yeast
2 tablespoons oil
2 tablespoons brown sugar
1 teaspoon salt
1 cup cornmeal
1 1/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper (or 1 teaspoon paprika)
8 bun length hot dogs (I like BarS Premium All Beef)
1 egg
1 teaspoon sesame seeds

Dissolve yeast in warm milk. Add oil, brown sugar, and cornmeal with yeast mixture into a stand mixer with dough hook at speed #2 (Kitchen Aid). Add flour, salt, soda, and cayenne or paprika. Add small amounts of additional flour if necessary until dough pulls away from sides of bowl. Dough should be like soft play dough, slightly tacky, not sticky. Knead 5 minutes at speed #2. Cover bowl with cloth and let rise 45 minutes. Preheat oven to 450. Divide dough into 8 pieces. Roll and stretch each piece into a 14-16 inch long rope. Wrap each piece around a hot dog and place on baking sheet lined with parchment paper. Brush each one with beaten egg and sprinkle with sesame seeds. Bake at 450 for 5-12 minutes until golden brown. The baking time really depends on placement of your oven rack. I find that when my rack is about 3/4 height they are done in about 5 minutes.

Slightly adapted from