In a baking tray, combine water, yeast and sugar. Stir until it is well combined and set aside. For this I used a 9x13 tray, but you can use any, just make sure it is long enough to dip the corn dogs later.

Sift the bread flour and salt, and combine it with the yeast mixture. Once it’s well mixed, level it out and cover to let it proof until it doubles in size (about 2 hours). Depending on the temperature of your room, this can vary. Make sure to cover it so it doesn’t dry out. You can use a damp towel or plastic wrap.

While the batter is proofing, prepare the corn dogs. Cut the hot dogs & mozzarella sticks in half and skewer it with wooden chopsticks with the hotdog on the bottom and mozzarella on top. If you are using a block of mozzarella, cut it so that it’s the same size of the hotdog. If you don’t want cheese or if u don’t want hot dog, just skewer the hot dog/mozzarella stick whole without cutting them.

Once the batter has fully proofed and doubled in size, make sure to pat dry the prepared skewers and heat enough oil to submerge the corn dogs to 350 degrees. Prepare a plate or tray with the panko bread crumbs on the side so you can coat the corn dogs after.

You are going to want to dip and submerge the whole corn dog into the batter, while twisting to coat the corn dog. While twisting lift it slightly. Please refer to the video as this is the step where you may mess up, as it took me quite a few tries to get this right. Wet your fingers if you want to try and smooth out the batter.

Once it’s all battered up, coat it with panko breadcrumbs and fry it in the oil. If your oil is shallow, be sure to flip until all the sides are golden brown. Double fry the corn dogs if needed to ensure that the cheese is still melty by the time you eat it.