Vegan Corn Dogs

I changed up this recipe slightly from Vegan Dad's baked mini corn dogs. I thought they were delicious! We call them Dagwood Dogs in Australia :)
It wasn't difficult but was fiddly so preparing your dough the day before or in the morning helps.

Vegan Corn Dogs

Ingredients

1 1/2  cups plain soy milk
1 tsp apple cider vinegar
1 tbsp instant or active dry yeast
3 tbsp vegetable oil
3 tbsp brown sugar
1 1/2 tsp salt
1/2 tsp baking soda
1 1/2  cups fine cornmeal/flour (not starch)
2 1/2 cups white bread flour***
10-12 veggie hot dogs cut in half (I used the jumbo size Lightlife Smart Dogs)
Oil for frying


Method 

Warm up soy milk to between 90 and 100 degrees F, then whisk in vinegar.
When thick, whisk in yeast, oil, and sugar.  Let sit for 5 mins to allow yeast to dissolve.
Meanwhile, whisk salt, baking soda and cornmeal in stand mixer bowl.
Add yeast mixture and mix well.  Let sit for 5 mins.
Add flour and mix into a rough dough.
Let sit for 5 mins, then knead with a dough hook for 5 mins on med-lo speed.
Personally I mixed by hand, I found I needed to add around 1/2+ cups water.
The dough should clear the bottom of the bowl and should be tacky but not be sticky.
Adjust flour as needed.
Transfer the dough to a lightly oiled bowl and turn to coat.  Cover and refrigerate overnight.
If you're in a hurry you can just refrigerate the dough for about 4 hours.
Divide the dough into 24 equal pieces (or how ever many hot dog halves you have) then cover to keep from drying out.
Roll each piece into a rectangle slightly longer than the veggie dog half and wide enough to wrap around the veggie dog.  I found a slightly oiled surface was easier than a floured one.
Wrap the dough around the veggie dog and pinch to seal the seam and ends.  Gently roll the dog back and forth in your hands to smooth out the dough as much as possible.
Place on the prepared sheet and repeat.
You can either shallow fry or deep fry, I used a large pot with around 4 inches of canola oil.
You can probably fit all in at once but I did two batches.
Fry, turning once, until golden brown.
Place of paper towel to cool, then insert skewer.
Serve with ketchup.

*** For the flour mix I used 2 1/2 cups worth of the following mix;
2 cups rice flour
1 cup corn starch
1 cup tapioca starch
2/3 cup gluten substitute (I used Organ brand)