Korean Hot Dogs

1. Mix bread flour & salt in a large bowl. 2. In another bowl, mix yeast, warm water & sugar together (make sure the water does not exceed 95F or it may kill your yeast). Set for 10min, you should see some bubbling of the yeast. 3. Pour the yeast mixture into the bowl & mix it with a spatula. Cover it with plastic wrap & let it proof for 2 hours (I also like to add a towel over it, leaving the bowl to proof in the oven and keep the oven off). 4. Skewer cheese and/or hotdog in either a half cheese, half hotdog or full of either one (if you want to create “squid legs”, cut the bottom of the hotdog into a “+” sign approximately 1 in deep). 5. After 2 hours of proofing, dough should double in size. Cover your stick with the batter completely. Otherwise the cheese will leak during frying. Coat with fries, crushed ramen, or panko + parsley. 6. Fry at 320F til golden brown. 7. Roll/sprinkle it with sugar. 8. Drizzle on your choice of condiment.