Servings: pcs.
Hotteok - Korean dessert pancake
Experience the classic Korean dessert Hotteok, a wheat pancake filled with brown muscovado sugar, cinnamon, and chopped nuts. Learn to make these delicious pancakes, originating from the Joseon Dynasty, and enjoy them crispy and warm.
Ingredients
- 120 gram Wheat Flour
- 120 gram Water lukewarm
- 50 gram Sugar
- 3 gram Dry Yeast
- 2 gram Salt
- 100 gram muscovado sugar
- 60 gram nuts chopped - e.g., peanuts, cashew, pecan, walnut...
- 28 gram Rapeseed Oil
- 12 gram Sesame Seeds black
- 24 gram Cinnamon
Instructions
- Activate the yeast by stirring it into lukewarm water with sugar and let it rest for 5-10 minutes.
- Mix the salt into the flour and then add the yeast-sugar water to the flour to make a smooth dough that is pliable without being sticky
- Let the dough rise for 60 minutes until it doubles in size
- While the dough is rising, mix the filling ingredients
- Punch down the dough, divide, and form it into 8 equal balls
- Make an indentation in the center of each ball and put 1/8 of the filling into each indentation; gather the dough's edges to form a new ball with the filling in the center
- Heat a pan with oil and place the dough balls on the pan with the seams down and press them flat to a height of 6-8 mm.
- Let the hotteok brown for 2-3 minutes on each side until they are golden and crispy
- Serve hotteok while they are warm.
Notes
