Korean Hotteok
Ingredients
- 300 gWheat flour
- 200 mlWhole milk (lukewarm)
- 15 gFresh baker's yeast
- 1 tbspWhite sugar
- 1 pinchGray sea salt
- 100 gBrown sugar
- 1 tspCinnamon ground
- 50 gWalnut kernel (crushed)
- 50 mlSunflower oil
Method
A golden pancake with a crust that snaps under the teeth to release a burning cinnamon syrup. The crumb remains soft and elastic, contrasting with the crunch of roasted walnuts.
- 1
In a bowl, dissolve the fresh baker's yeast in lukewarm whole milk. Add the white sugar and let it bubble for 10 minutes: you should see an active foam forming on the surface.
- 2
Pour in the wheat flour and a pinch of grey sea salt. Mix with a spatula then knead until the dough is smooth. It should be sticky and supple. Cover and let it rise for 1 hour at room temperature until it doubles in size.
- 3
While the dough rises, coarsely crush the walnuts. Mix them with brown sugar and ground cinnamon in a small container. This mixture will turn into syrup during cooking.
- 4
Generously oil your hands. Take a ball of dough, flatten it into a disc in your palm. Place a spoonful of filling in the center, then close the dough, sealing the edges well to trap the sugar.
- 5
Heat the sunflower oil in a pan. Place the balls, seam side down. After 30 seconds, flip them and flatten them with a spatula. Brown for 2 to 3 minutes per side until the crust is dark brown and rigid.
Frequently asked questions
How do you get this dish right?
- Oil your hands well before touching the dough, otherwise it will stick and you won't be able to seal the edges.
- Do not press too hard with the spatula at first, wait for the heat to soften the sugar to flatten without piercing the dough.
How long does this dish keep?
Keep them for 2 days in the fridge. Reheat them in a pan without fat to regain the crispness.
