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“A savory fusion of French and American. Corndogs take on a new meaning when it meets the croissant.”
READY IN:
2hrs 50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the Croissant:
  2. Combine yeast with warm water.
  3. Beat eggs, the yeast-warm water mixture, warm milk, sugar and salt until smooth in a stand up mixer.
  4. In another bowl, mix corn muffin mix, flour, cornmeal.
  5. Add 2/3rds of the dry ingredients to the egg mixture.
  6. Add cubes of cold butter to the remaining flour mixture and break up butter by hand until it forms little chunks.
  7. Pour the remaining flour mixture into the standup mixer.
  8. Mix lightly to combine with egg and flour mixture.
  9. Cover and chill for 2 hrs.
  10. To make the corndogs:
  11. Roll out the dough flat.
  12. Cut 6 triangle shapes.
  13. Place a hot dog on the wide side of the triangle.
  14. Scoop on chili over the hot dog.
  15. Place cheddar cheese on top of the chili.
  16. Roll the dough, wrapping it over the hot dog.
  17. Top with more cheddar cheese.
  18. Bake at 375F for 20mins.
  19. Garnish with chopped chives.

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