Korean Corn Dog

Ingredients

• •6 wooden skewers
• •6 mozzarella string cheese sticks or hot dog sausages
• •6 pieces tteok (Korean rice cake sticks), optional
• •2 cups bread flour
• •1 tbsp sugar
• •2 1/4 tsp instant yeast
• •1 tsp salt
• •1 cup warm milk
• •1 egg
• •2 cups panko breadcrumbs
• •Vegetable oil, for deep-frying
• •1/4 cup sugar, for dusting
• •Ketchup and mustard, for serving

Steps

1. 1.Mix the bread flour, sugar, yeast, and salt, then stir in the warm milk and egg to form a soft, slightly sticky batter; cover and let rise in a warm place for 45 minutes to 1 hour, until puffy.
2. 2.Skewer the cheese sticks and/or rice cake pieces, alternating or combining as desired, patting them dry so the batter sticks.
3. 3.Dust each skewered stick lightly with flour, then dip and roll it in the risen batter, coating it evenly and thickly.
4. 4.Immediately roll the battered skewer in panko breadcrumbs, pressing gently so the crumbs adhere all over.
5. 5.Heat oil to 340°F (170°C) in a deep pot and fry the corn dogs, turning occasionally, for 4-5 minutes until deep golden brown and cooked through - keep the heat moderate so the panko browns without burning before the inside finishes.
6. 6.Drain briefly on a rack or paper towels.