BEER-BATTERED BRAT CORN DOGS - HY-VEE RECIPES AND IDEAS
Beer-battered. Deep-fat fried. Bratwursts. What don't we like about this recipe?! Plus, you can fry them, freeze them, and then bake them in an oven for 350 degrees when you're ready to enjoy them.
Provided by Hy-Vee Seasons Magazine
Prep Time 10 minutes
Cook Time 20 minutes
Yield 5 2 brats each
Number Of Ingredients 13
Steps:
- 1.
Heat oil to 350 degrees in a deep fryer or large heavy saucepan suitable for deep-frying. Follow instructions for quantity of oil for deep fryer. For heavy saucepan, allow at least 2-inches of oil.
- 2.
Pat brat halves dry with paper towels; dust with flour. Insert wooden skewers into brat halves for handles. Combine flour, cornmeal, baking powder, sugar, and salt in a bowl.
- 3.
Whisk together beer, egg, and honey. Slowly whisk beer mixture into flour mixture until combined. If necessary, add 1 to 3 tablespoons additional beer to reach desired consistency. Dip 3 skewered brats into batter; coat well. Place each dipped brat immediately into fryer.
- 4.
Fry brats in batches for 3 to 4 minutes or until golden brown. Remove from fryer; drain on paper towels and keep warm. Serve in martini glasses with mustard. Garnish with parsley, if desired.
Nutrition Facts : Calories 0
CHEF JOHN'S HOT DOG BUNS | ALLRECIPES
Don't get me wrong; if you hand me a hot dog at the ball game, it's not like I'm going to throw it back in your face, but given the choice this butter-crisped, split-topped bun is the way to go. Thanks to its genius design the meat and fixings go in the top, which leaves three relatively flat sides to toast in butter.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Total Time 3 hours 50 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 8 hot dog buns
Number Of Ingredients 9
Steps:
- Line a baking sheet with a silicone mat or parchment paper.
- Place yeast into bowl of a large stand mixer; whisk 1/2 cup flour and water into yeast until mixture is smooth. Let stand until mixture is foamy, 10 to 15 minutes.
- Whisk egg, 3 tablespoons melted butter, sugar, and salt into yeast mixture; add remaining flour and stir.
- Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
- Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
- Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled in size, about 2 hours.
- Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet about set them about 1/4-inch apart.
- Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other, about 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake buns in the preheated oven until golden brown, about 20 minutes. Brush tops with remaining melted butter.
Nutrition Facts : Calories 310.3 calories, CarbohydrateContent 46.8 g, CholesterolContent 46.1 mg, FatContent 10.4 g, FiberContent 1.7 g, ProteinContent 6.9 g, SaturatedFatContent 5.8 g, SodiumContent 435.9 mg, SugarContent 4.9 g
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