This is the classic hotteok: soft yeasted dough filled with a mixture of cinnamon sugar and chopped nuts. I chose almonds, pecans, and hazelnuts for my filling. The recipe author used walnuts, almonds, and sunflower seeds. Use whatever you prefer, but I do suggest you have at least a few almonds in there.
Hotteok
Ingredients
Dough
- 6g instant yeast
- 220g warm water
- 30mL whole (3.25%) milk
- 30g sugar
- 300g hard (strong/bread/high grade) flour
- 4g coarse sea salt
- 15g unsalted butter, melted
- 20mL oil
Filling
- 5 Tbsp. brown sugar
- 3g ground cinnamon
- 1/2 Tbsp. flour
- 6 Tbsp. chopped nuts, whatever type(s) you prefer
Dicrections
Dough
- Combine the yeast, warm water, milk, and sugar and set aside for 10 minutes.
- Combine the flour and salt and set aside.
- Once the yeast mixture is nice and foamy, stir in the melted butter and oil.
- Pour the yeast mixture into the flour mixture and stir to combine.
- Continue stirring and folding for five minutes.
- Cover and set aside for ~1 hour. (Exact time will depend on room temperature, how warm the water was, etc.)
- Meanwhile, prepare the filling.
-
Filling
- Combine all filling ingredients, mix well, and set aside.
Assembly
- Once dough is well-risen (it should just about double in size), heat a pan over medium heat.
- Pour a generous amount of oil into the pan. Set out another bowl with more oil in it.
- Dip your hands into the oil in the bowl and make sure they are well-coated.
- Grab a chunk of the dough and tear it off.
- Press it into a flat disc. (I do not recommend putting it down. Just do all the shaping in your well-oiled hands.)
- Place a generous amount of the filling in the centre of the disc.
- Grab the sides an stretch them up and over the filling.
- Place the the stuffed dough in the pan and repeat with a few more pieces of dough until the pan is full.
- Once the underside has browned, flip the hotteok over.
- Press down firmly and continue cooking until the other side is browned.
No comments:
Post a Comment