Ingredients:

  • 1 ¼ cups (160g) All-purpose flour
  • 2 tbsp (25g) Granulated sugar
  • ½ tsp Fine sea salt
  • 1 tsp (4g) Instant dry yeast
  • ½ cup (120ml) Warm water (approx. 105°F/40°C)
  • 3 All-beef hot dogs, cut in half
  • 6 oz (170g) Low-moisture mozzarella cheese block, cut into sticks
  • 6 Thick wooden skewers
  • 1 ½ cups (90g) Panko breadcrumbs
  • 1 quart (1L) Neutral frying oil
  • ¼ cup (50g) Granulated sugar for dusting

Instructions:

  1. In a medium bowl, whisk warm water and yeast. Add flour, 25g sugar, and salt. Mix until a thick, sticky dough forms. Cover and let rise in a warm spot for 30–40 minutes until doubled in size.
  2. Prepare the skewers by cutting hot dogs in half. Thread half a hot dog onto each skewer followed by a mozzarella stick. Place on a tray and freeze for 10 minutes.
  3. Transfer the risen dough into a tall drinking glass for easier dipping. Spread Panko breadcrumbs on a flat tray.
  4. Dip a chilled skewer into the dough glass, rotating and swirling to ensure the dough fully encases the cheese and sausage. Break the dough thread by twisting.
  5. Immediately roll the battered skewer in the Panko breadcrumbs, pressing firmly with your hands to ensure the crumbs adhere to all sides of the dough.
  6. Heat oil in a heavy-bottomed pot to 350°F (175°C). Carefully fry corn dogs in batches of two for 3–4 minutes, rotating periodically until deep golden brown.
  7. Drain briefly on a wire rack. While still hot, roll the corn dogs in the remaining 50g of granulated sugar for a traditional sweet-savory finish.