Hotteok

Ingredients

• 8¾ ozAll-purpose flourfor the yeast dough, sifted
• 3½ ozSweet rice flourgives the dough a chewy texture
• 2¾ ozCorn flourfor a corn-flavoured version of the dough (optional)
• ¼ ozInstant dry yeastleavening; in source 3 activated in warm water first
• 1 tspSaltfor the dough
• 1 tspSugarfor the dough, feeds the yeast
• ¾ cupMilklukewarm, to bring the dough together
• 1 cupWaterwarm, as an alternative to the milk (optional)
• 3½ ozbrown sugarfor the filling, melts into syrup while frying
• ½ tspCinnamonfor the filling
• 1⅓ ozWalnutsfinely chopped, for the filling; peanuts, almonds or sunflower seeds work too
• 6 tbspVegetable oilfor frying and for oiling the hands

Method

1. In a large bowl, combine the all-purpose flour, sweet rice flour and, if you like, the corn flour with the salt, sugar and instant dry yeast.
2. Pour in the lukewarm milk — or the warm water instead — and stir everything into a soft, distinctly sticky dough.
3. Cover the bowl and let the dough rise in a warm spot for 1 to 3 hours, until it has doubled in volume.
4. Knock the dough back with a good stir and let it rest briefly to pick up again.
5. For the filling, mix the brown sugar, cinnamon and finely chopped walnuts in a small bowl.
6. Oil your hands with vegetable oil, divide the dough into eight equal portions, flatten each one, spoon 1 to 2 tablespoons of filling into the middle and pinch the edges firmly shut over the filling to form a ball.
7. Heat oil in a pan over medium heat and lay the balls in seam side down. Fry briefly, flip them, then press them flat to about 10 cm with an oiled spatula or a hotteok press — go gently, or the dough will tear.
8. Cook over medium to low heat until golden brown on both sides and the sugar inside has melted.
9. Let the hotteok drain for a moment to shed excess oil and serve immediately, piping hot — the filling is seriously hot.

Tips and variations

The dough works with all-purpose flour alone, though it won't be as chewy and elastic; if you're pressed for time, there are ready-made hotteok mixes that come with their own yeast and filling sachet and only need water. You can activate the yeast beforehand in warm sugar water until it foams, which tells you straight away that it's alive. Instead of a thin film of oil, you can fry the pancakes in about 5 mm of oil, and if you want to be sure the filling turns fully liquid, lower the heat after the final flip and put a lid on the pan. Peanuts, flaked almonds or sunflower seeds work just as well as walnuts in the filling. Serve the hotteok hot, straight from the pan.