Ingredients:

  • 1.25 cups (160g) All-purpose flour
  • 2 tbsp (25g) Granulated sugar
  • 0.5 tsp (3g) Fine sea salt
  • 1 tsp (4g) Instant dry yeast
  • 0.5 cup (120ml) Warm water
  • 1 large egg, room temperature
  • 3 all-beef hot dogs, cut in half
  • 3 low-moisture mozzarella cheese sticks, cut in half
  • 2 cups (120g) Panko breadcrumbs
  • 2 tbsp granulated sugar for coating
  • 1 liter neutral oil for frying

Instructions:

  1. In a medium bowl, whisk the flour, 25g sugar, and salt. Dissolve the yeast in warm water and whisk in the egg. Combine the wet and dry ingredients, mixing until a thick, elastic dough forms.
  2. Transfer the dough to a tall glass, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
  3. Thread a half-piece of hot dog onto a wooden skewer, followed by a half-piece of mozzarella cheese at the tip. Repeat for all 6 skewers.
  4. Place the assembled skewers in the freezer for 15 minutes. This prevents the cheese from leaking during the frying process.
  5. Heat neutral oil in a heavy-bottomed pot to exactly 375°F (190°C).
  6. Dip a chilled skewer into the tall glass of dough, rotating it to ensure the dough completely envelopes the protein and cheese.
  7. Immediately roll the battered skewer in panko breadcrumbs, pressing lightly to adhere.
  8. Fry the corn dogs for 3–4 minutes until the exterior is a deep golden brown. Remove and drain on a wire rack.
  9. While still hot, roll the corn dogs in granulated sugar for the classic sweet-and-salty finish.