korean corndogs

• dough (cover and proof somewhere warm until doubled in size, about 1 hour)
  • 150ml warm water
  • 2 tbsp sugar
  • 1 tsp instant yeast
  • 20 tbsp high protein flour (~200g)
  • 1 tsp salt
• tips: mix the sugar, warm water, and yeast first to let the yeast activate. then add flour and salt together—or mix salt into the flour before combining. dry the sausages thoroughly with paper towels to remove any moisture—this helps the dough stick better.