Thread half of a hot dog followed by a 3-inch block of low-moisture mozzarella onto each skewer and place skewers in the freezer for 20 minutes.

In a large mixing bowl, whisk together the bread flour, sugar, and salt. Mix the warm water with instant yeast and let it activate. Combine both mixtures until a thick dough forms.

Cover the dough with a kitchen towel and let it rise in a warm spot for about 1 hour or until doubled in size.

Dip each skewer into the risen dough, allowing excess to drip off, then roll in panko breadcrumbs until fully coated.

Heat rice bran oil in a deep pot to 350°F. Fry the skewers in batches for about 5 minutes until golden brown.

Transfer cooked corn dogs to a wire rack and lightly dust with granulated sugar while hot, then let cool slightly before serving.