Ingredients for Chili Cheese Croissant Corndogs
- 1 teaspoon active dry yeast
- 1/2 cup warm water (105-115°F)
- Egg Yolks
- Milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup corn muffin mix
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup (1 stick) cold unsalted butter
- Hot Dogs
- 12 tablespoons chili
- 18 tablespoons shredded cheddar cheese
- Chopped chives, for garnish
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How to Make Chili Cheese Croissant Corndogs
- **Make the Croissant Dough:**
- Activate yeast: In a small bowl, combine 1 teaspoon active dry yeast with 1/2 cup warm water (105-115°F). Let stand for 5-10 minutes until foamy.
- Combine wet ingredients: In a stand mixer, beat 2 large eggs, the yeast mixture, 1/2 cup warm milk, 2 tablespoons sugar, and 1 teaspoon salt until well combined.
- Combine dry ingredients (part 1): In a separate bowl, whisk together 1 cup corn muffin mix, 1 cup all-purpose flour, and 1/2 cup cornmeal.
- Cut in butter: Add 1/2 cup (1 stick) cold unsalted butter, cut into small cubes, to the remaining flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Combine wet and dry: Gradually add 2/3 of the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until just combined.
- Add remaining dry ingredients: Add the remaining dry ingredients and mix until a dough forms.
- Chill the dough: Cover the bowl and chill the dough in the refrigerator for at least 2 hours, or up to overnight.
- **Assemble and Bake the Corndogs:**
- Preheat oven to 375°F (190°C).
- Roll and shape: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Cut into 6 triangles.
- Fill the corndogs: Place 1 hot dog on the wide end of each triangle. Top with 2 tablespoons chili and 1 tablespoon shredded cheddar cheese.
- Wrap and seal: Roll the dough over the hot dog, enclosing it completely. Pinch the edges to seal.
- Add extra cheese: Sprinkle the top of each corndog with additional shredded cheddar cheese.
- Bake: Place the corndogs on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown and cooked through.
- Garnish: Garnish with chopped chives before serving.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
12g
Fat
105g
Carbs
15g
