Half-Cheese Korean Corn Dogs with a Sugar Coating

What you need

• 200 g (1 1/2 cups) all-purpose flour
• 2 tbsp sugar, plus 50 g (1/4 cup) for coating
• 1 tsp instant yeast
• 1/2 tsp salt
• 1 egg
• 180 ml (3/4 cup) warm water
• 3 hot dogs, fully cooked, halved crosswise
• 150 g (5 oz) block mozzarella, low-moisture, cut into 6 sticks
• 100 g (2 cups) panko breadcrumbs
• 1 l (1 quart) vegetable oil, for frying
• ketchup, for serving
• yellow mustard, for serving

Method

Restated from the original video

1. 1

   In a bowl, whisk the flour, 2 tbsp sugar, yeast and salt.

2. 2

   Add the egg and warm water and beat with a spoon until smooth, thick and stretchy, about 2 min.

3. 3

   Cover and leave in a warm spot until doubled and bubbly, 45-60 min.

4. 4

   Pat the hot dogs and mozzarella dry. Push one piece of mozzarella onto each of 6 wooden skewers, then a half hot dog above it.

5. 5

   Chill the skewers in the freezer for 10 min so the cheese stays firm in the hot oil.

6. 6

   Heat the oil in a deep pot to 175 °C (350 °F).

7. 7

   Stir the batter down and scrape it into a tall glass. Spread the panko on a plate.

8. 8

   Dip a skewer into the glass and twist it out so it wears a thick, even coat of batter.

9. 9

   Roll it straight away in the panko, pressing so the crumbs stick all over.

10. 10

    Fry 2 at a time, turning, until deep golden all over, 3-4 min. Drain on a rack.

11. 11

    While still hot, roll each corn dog in the remaining sugar.

12. 12

    Serve hot with ketchup and mustard drizzled over.

Imported from yummykitchentv.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.