Saturday, February 12, 2011

Pretzels and Mini Corn Dogs

 Hi y'all! Today I'm going to share with you our recipes for pretzels and mini corn dogs. Once again I apologize about my lack of step by step pictures.. I have them for the pretzels, but not the mini corn dogs.. Sorry y'all. Your just gonna have to use that imagination of yours!

2 tablespoons yeast
2 cups warm water
6 cups all-purpose flour
1 tablespoon salt
2 tablespoons sugar
1/4 cup honey
3 eggs, beaten
 Kosher salt, for sprinkling

Preheat oven to 425 degrees.

In a large bowl, combine the yeast and warm water. Add the flour, salt, sugar, honey, and eggs. Mix thoroughly for about 10 minutes. Let the dough rise about 10 to 15 minutes.

Divide the dough into 4-ounce portions and shape into pretzels. Place on a greased cookie sheet and let rise for 1 hour. Brush with Honey Butter Mix and sprinkle with kosher salt. Bake for 20 minutes.

Honey Butter Mix
1/2 cup melted butter
1/4 cup honey
In a small bowl combine melted butter and honey

Eat and enjoy!

Mini Corn Dogs

Vegetable oil, for frying
1/4 cup cornstarch
1 (16-ounce) package beef hot dogs, each cut crosswise into 3 pieces
1 1/2 cups self-rising cornmeal mix
1/2 cup all-purpose flour
3 tablespoons sugar
1 1/4 cups buttermilk

Special Equipment: 40 (6-inch) wooden skewers, soaked in water for 30 minutes
In a large Dutch oven* ,pour the vegetable oil to a depth of 4 inches. Heat the oil to 350 degrees F.
Place the cornstarch in a small bowl. Place 1 hot dog piece on the end of each skewer. Dredge the hot dogs in cornstarch, gently tapping off the excess.

In a large bowl, combine the cornmeal mix, flour, and sugar. Add the buttermilk, whisking until smooth.
Holding the ends of the skewers, dip the hot dogs into the cornmeal batter to completely cover the hot dog. Holding the ends of the skewers, carefully place the battered hot dogs into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat procedure with remaining skewered hot dogs and cornmeal batter.

Eat and enjoy!

* Chef's note: If you do not have a dutch oven, no worries! Just use a small saucepan filled about half way with oil (you want enough in there to cover the corn dogs..). That's how we did it!


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