Hotteok (Korean Sweet Pancakes)

Por Andy Cooks · 120 min

Ingredientes

Modo de preparo

1. Pour the milk into a small container. If your kitchen is cold, warm it until it is room temperature; in a hot environment, cold milk is fine. Add the sugar and yeast, mix well, and set aside to activate.
2. In a mixing bowl, combine the flour, salt and peanut oil. Stir the milk mixture again, pour it into the bowl, and mix with a spoon until a loose dough ball forms. Knead lightly in the bowl, cover with a tea towel, and leave to prove for 1–1.5 hours, until nearly doubled in size.
3. While the dough proves, mix the walnuts, sesame seeds, brown sugar, cinnamon and a pinch of salt in a small bowl. Set aside.
4. Once risen, place the dough on a lightly oiled surface and divide it into six equal pieces. Flatten each into a disc about 10–12 cm (4–5 inches) across. Put a couple of spoonfuls of filling in the centre, gather the edges, and pinch tightly to seal into a ball. Place seam-side down. Repeat with the rest.
5. Heat a pan over medium heat for 5–7 minutes, then lightly oil it. Place the dough balls in the pan and press them flat with a spatula or weight. Cook 3–4 minutes per side, until golden brown and cooked through.
6. Cook in batches, 2–3 at a time depending on size, so the pan is not crowded. Cool slightly before serving, and eat warm while the filling is gooey.

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