Ingredients:

  • 2 All-beef hot dogs (halved)
  • 2 Low-moisture mozzarella cheese sticks (halved)
  • 4 Thick wooden skewers
  • 240g All-purpose flour
  • 45g Granulated sugar
  • 5g Salt
  • 7g Instant yeast
  • 180ml Warm water (110°F / 43°C)
  • 1 Large egg (room temperature)
  • 200g Panko breadcrumbs
  • 1 Liter Neutral oil (for frying)
  • 15g Extra sugar (for dusting)

Instructions:

  1. Dry the hot dogs and mozzarella sticks thoroughly with paper towels. Thread half a hot dog onto each skewer first, followed by a mozzarella half.
  2. Place the assembled skewers in the freezer for 20 minutes to ensure the cheese maintains structural integrity during the frying process.
  3. In a medium bowl, whisk together the flour, 45g sugar, salt, and instant yeast. Add the warm water and egg, mixing until a thick, elastic dough forms.
  4. Transfer the dough to a tall cylindrical glass and let it rest for 10 minutes.
  5. Dip a chilled skewer into the dough, rotating to coat fully. Immediately roll the coated skewer in Panko breadcrumbs, pressing lightly to adhere.
  6. Deep fry in 350°F (175°C) neutral oil for 3-4 minutes until the crust reaches a mahogany-colored finish and the cheese is melted. Drain on a wire rack and dust with extra sugar.