Mini corn dogs in the oven
Votes: 6
Time: 1 hour 30 min.
Complexity: easily
Quantity: 18 pcs.
Complexity: easily
Quantity: 18 pcs.
Nutritional value per serving:
Calories 265, total fat 11 G., saturated fats 4 G., proteins 10 G., carbohydrates 31 G., fiber 3 G., cholesterol 27 mg, sodium 825 mg, sugar - G.
Calories 265, total fat 11 G., saturated fats 4 G., proteins 10 G., carbohydrates 31 G., fiber 3 G., cholesterol 27 mg, sodium 825 mg, sugar - G.
A corn dog is a popular American street food snack, a sausage wrapped in cornmeal dough on a stick. Traditional corn dogs are deep-fried and delicious, but not very healthy. The same can't be said for their oven-baked mini versions, which are just as delicious but without the fat. Mix a yeast-based cornmeal dough, stretch it out, wrap it around sausage halves skewered on wooden sticks, and bake. For a more piquant flavor, you can add cayenne pepper or paprika to the dough. The buns are very flavorful and delicious. Children will especially love this treat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup low-fat milk
- 1 packet of active dry yeast
- 2 tbsp olive oil + extra for greasing the bowl
- 2 tbsp. l. brown sugar
- 1 cup yellow cornmeal
- 1 and 1/4 cups wheat flour + extra for work
- 1 teaspoon of salt
- 1/4 teaspoon of baking soda
- 1/4 teaspoon cayenne pepper or paprika
- 9 lean sausages, cut in half crosswise
- 1 large egg, beaten
- 1 tbsp black sesame seeds (optional)
We recommend
Recipes with similar ingredients: milk, brown sugar, corn flour, premium flour, ground cayenne pepper, paprika, sausages, eggs, sesame
Cooking the dish according to the recipe:
- Heat the milk in a saucepan to about 115°F (43°C); pour into a bowl. Sprinkle with the yeast and let it sit for 2 minutes. Then, using a wooden spoon, stir in the olive oil, brown sugar, and cornmeal. Add the wheat flour, salt, baking soda, and cayenne pepper; knead into a sticky dough.
- Turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary, until the dough is smooth but still slightly sticky, about 5 minutes. Form it into a ball and place it in a lightly oiled bowl and cover with plastic wrap. Let it rise in a warm place until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden skewer or small skewer into each sausage, about 2 cm deep.
- Preheat the oven to 230°C and grease a large baking sheet. Turn the dough out onto a lightly floured work surface and divide it into 18 pieces. Using your hands, roll each piece into a 25 cm long rope. Wrap each rope of dough around half a hot dog, tucking it in and pressing the edges tightly. Place on the baking sheet.
- Brush the sausages with beaten egg; sprinkle with black sesame seeds if desired. Bake until golden brown, about 15 minutes.
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