Oreo Corn Dogs - dear nom diary

In a large mixing bowl, whisk together the yeast, sugar and warm milk. Let it sit for 5-10 minutes for the yeast to melt and appear bubbly (activation).
Add in the flour and salt to the mixture and use a wooden spoon to stir to combine (make sure there are no dry lumps remaining). Cover with plastic wrap or a wet cloth and let it rest for 1 hour, or until doubled in size.

In a saucepan of boiling water, blanch the hot dogs for 1 minute to remove the oil and saltiness. Remove and let cool.
Crush the Oreo O’s into smaller pieces (I am using a rolling pin here). Pour into a tray or a large flat dish.
Let’s prepare the skewers. I am using wooden takeout chopsticks because they have a much stronger hold than regular skewers. Skewer on the hot dogs.
Prepare two more baking trays or flat dishes. Pour the panko breadcrumbs onto one tray, and the dough onto the second tray.
Roll the dogs on the dough, and with slightly wet hands, remove the excess dough off the dogs. Then, roll the dogs in the crushed Oreo O’s. Then, use your hands to wrap around the corn dog while pressing down the Oreo O’s on the corn dog to ensure they don’t fall off.
Roll in the panko breadcrumbs evenly and sprinkle some on any holes that you see.
In a large pot/wok, add in the oil. Once the oil temperature has reached 170°C/335°F, fry the dogs for a few minutes and roll it around to cook evenly, until golden and crispy. Remove, and place on a wire rack.
Drizzle on some condensed milk and enjoy!