Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1 cup (240ml) Warm water (110°F/45°C)
  • 2 tbsp (30g) Granulated sugar
  • 1 tsp (5g) Fine sea salt
  • 2 tsp (7g) Instant dry yeast
  • 3 Low-moisture mozzarella cheese sticks, cut in half
  • 3 Beef hot dogs, cut in half
  • 2 cups (120g) Panko breadcrumbs
  • 1 quart Neutral oil for frying
  • 2 tbsp Extra granulated sugar for dusting

Instructions:

  1. Combine warm water, yeast, and sugar in a large bowl. Let bloom for 5 minutes until foamy. Whisk in the flour and salt until a very thick, sticky dough forms.
  2. Cover the dough and let it rise in a warm spot for 40 minutes until it has doubled in size.
  3. Thread half a beef hot dog and half a mozzarella cheese stick onto each wooden skewer, ensuring the cheese is at the top. Pat the fillings completely dry with a paper towel.
  4. Transfer the risen dough into a tall glass. Dip each skewer into the dough, twisting to wrap it fully around the filling, then pull upward to snap the dough strand.
  5. Immediately roll the dough-covered skewer in panko breadcrumbs, pressing gently with your hands to ensure a thick, even coating.
  6. Heat oil in a deep pot to 350°F (175°C). Fry corn dogs 2-3 at a time for 3–5 minutes until deep golden brown.
  7. Remove from oil and immediately roll the hot corn dogs in granulated sugar. Serve with ketchup and honey mustard.