Mini corn dogs in the oven

Ingredients:

• 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)

Preparation:

1. 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.
2. 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.
3. 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.
4. Brush the sausages with beaten egg; sprinkle with black sesame seeds if desired. Bake until golden brown, about 15 minutes.