Corndog Batter

April 12, 2021  Online Recipe Guide Avatar

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  • 1/4 pound butter, softened
  • 1/4 cup lukewarm water
  • 3/4 cup boiling water
  • 1/2 cup sugar
  • 1/3 cup candied cherries, halved
  • 1/3 cup candied orange or lemon peel, chopped
  • 1/3 cup chopped candied citron
  • 1 cup seedless golden raisins
  • 2 tsp anise extract
  • 2 tsp salt
  • 2 pkg active dry yeast
  • 4 eggs, beaten
  • 6 cups sifted all-purpose flour (est. amount)
  • melted butter



  1. Soften yeast in lukewarm water in small bowl; set aside. Pour boiling water over butter, sugar and salt in large mixing bowl.
  2. Stir until butter melts and sugar dissolves. Cool to lukewarm. Add eggs and anise; beat until well blended. Stir in half the flour; add yeast mixture and stir. Add enough remaining flour to form a soft dough.
  3. Turn out on lightly floured board; knead until smooth and elastic. Put into greased bowl, turn to grease top of dough.
  4. Cover with cloth; let rise in warm place, free from drafts, until double in bulk, about 2 hours.
  5. When dough has doubled, punch down and knead in fruits. Shape into two loaves. Place on greased baking sheets; brush with melted butter. Let rise until double in bulk, about 1 hour.
  6. With sharp knife, cut slashed on top. Bake in preheated 350� oven for 50 minutes, or until done.
  7. Brush again with melted butter. Cool on wire racks.


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