Make the batter

• Combine the warm water, sugar and dry yeast in a bowl and let it sit until foamy.
• Add the salt and flour and mix into a smooth, thick batter.
• Cover and let the batter rise until doubled in size.

Prepare the fillings

• Cut the mozzarella into thick sticks.
• Pat the hot dogs and mozzarella dry and thread them onto skewers.

Coat the corn dogs

• Dip each skewered hot dog and mozzarella into the batter, turning to coat evenly.
• Roll the coated skewers in the panko until fully covered.

Fry the corn dogs

• Heat the oil to 175 °C.
• Fry the corn dogs, turning occasionally, until deep golden and crisp.
• Drain on a rack and serve warm.