Korean-Style Corn Dogs (Pogo-Style)

Add sugar and yeast to warm water; set aside until the yeast dissolves and becomes foamy.
In a bowl, mix flour (amount not specified in original recipe) and salt.
Add the foamy yeast water to the flour mixture and stir until a smooth dough forms.
Set the dough aside to rise for about 1 hour at room temperature or refrigerate overnight.
Skewer each wiener on a popsicle stick or chopstick; halving the wieners can make skewering and coating easier.
If using cheese, wrap a slice of cheese around the wiener (optional) and chill briefly so the cheese firms up.
Using a chopstick or your hands, wrap a portion of the sticky dough evenly around each skewered wiener; use scissors to trim excess dough if needed.
For an extra-crunchy coating, roll the dough-wrapped wiener in crushed ramen noodles or crushed frozen fries.
Heat vegetable oil in a deep fryer or heavy pot to about 300°F (approximate) and deep-fry the corn dogs in batches until golden brown and heated through.
Remove from oil, drain briefly on paper towels, and serve immediately with ketchup, mustard, or your favorite sauce.