Cherry & Dennis Helper Habitat
Korean Brown Sugar Hotteok
韓式糖心煎餅 Hotteok
Recipe overview
Yeasted dough encloses brown sugar, cinnamon and walnuts; flattening during pan-frying creates a crisp pancake with hot syrup inside.
01
Ingredients
Main ingredients
- 300 g plain flour
- 240 ml lukewarm water
- 7 g instant dried yeast
- 20 g white sugar
- 100 g brown sugar
- 40 g chopped walnuts
Seasoning
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 tbsp cooking oil
02
Tools
- large bowl
- measuring cup
- bowl cover
- small bowl
- nonstick pan
- spatula
- pancake press
03
Steps
Step 1
Stir lukewarm water
Stir lukewarm water, white sugar and yeast in a bowl; wait 5 minutes until foamy.
Step 2
Add flour
Add flour, salt and 1 tbsp oil; mix to a soft sticky dough.
Step 3
Cover and let the dough rise about 60 minutes at room temperature
Cover and let the dough rise about 60 minutes at room temperature until roughly doubled.
Step 4
Mix brown sugar
Mix brown sugar, cinnamon and walnuts in a small bowl and divide into eight portions.
Step 5
Deflate the dough and divide into eight equal pieces with lightly oiled hands
Deflate the dough and divide into eight equal pieces with lightly oiled hands.
Step 6
Flatten one piece into a small disc and place one portion of filling in the centre
Flatten one piece into a small disc and place one portion of filling in the centre.
Step 7
Pinch the dough closed around the filling
Pinch the dough closed around the filling; repeat for all eight pieces.
Step 8
Heat a little oil in a nonstick pan over medium-low heat
Heat a little oil in a nonstick pan over medium-low heat.
Step 9
Place a few balls seam-side down in the pan
Place a few balls seam-side down in the pan, leaving space between them.
Step 10
After about 1 minute
After about 1 minute, turn each ball and gently press it flat.
Step 11
Fry each side for about 2 to 3 minutes
Fry each side for about 2 to 3 minutes until golden and the central dough is cooked.
Step 12
Plate and cool about 3 minutes
Plate and cool about 3 minutes; warn that the sugar syrup inside is very hot.
Common mistakes
- Filling dough before it rises
- Loose seals leak syrup
- High heat burns outside before centre cooks
Tips
Use medium-low heat and give the molten sugar filling time to cool before eating.
