What you need (makes 5 corn dogs)
200g all-purpose flour, mozerella block, wiener sausage, breadcrumbs, sugar, instant yeast, wook skewers/sticks, and an egg (optional: potatoes)
What you do
In a bowl, combine 200g of all-purpose flour, 30g of sugar, 4g of instant yeast, one egg, and 100ml of warm water. Knead the mixture well until it forms a smooth dough. Cover and let it proof at room temperature for 1-2 hours, or until it doubles in size.
Meanwhile, cut the mozzarella block into pieces 1 inch wide, 2 inches long, and 1 inch thick. Cut the sausages in half.
Skewer the mozzarella and sausage onto wooden skewers/sticks (I used wooden chopsticks instead of skewers).
Once the dough is ready, coat the mozzarella-sausage sticks by rolling them in the dough. Shape them as needed, then coat them with breadcrumbs.
Fry the coated sticks in medium heat until they turn golden brown. Transfer them to a cooling rack to drain excess oil and let them cool slightly.
Coat with sugar and drizzle with ketchup and mustard to taste.