Baked Mini Corn Dogs

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 18 mini corn dogs
  • Nutrition Info
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Ingredients

1 cup reduced-fat milk

1 package active dry yeast

2 tablespoons extra-virgin olive oil, plus more for greasing

2 tablespoons packed light brown sugar

1 cup fine yellow cornmeal

1 1/4 cups all-purpose flour, plus more for dusting and kneading

1 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon cayenne pepper or paprika

9 reduced-fat hot dogs, halved crosswise

1 large egg, beaten

1 tablespoon black sesame seeds (optional)

Directions

  1. 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 minutes. 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.
  2. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. 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 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside.
  3. Preheat the 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.
  4. Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.
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