Add 2 tablespoons of sugar.

Add 1 teaspoon of yeast.

Add 1 teaspoon of salt.

Stir well.

Add 2 ½ cups of all-purpose flour.

Mix until well combined.

Cover the container and let it rest for 40 minutes.

Cut the mozzarella cheese sticks into 2-inch pieces.

Cut the sausages into two parts.

Boil the sausages for 1 minute.

Skewer the cheese and sausage with a satay stick.

Coat them in the risen batter.

Coat again with Japanese breadcrumbs.

Fry in hot oil until golden brown.

The corndog is ready to be enjoyed while hot.