Korean hotteok

Ingredients

• 300 gWheat flour, white, all-purpose, unenriched
• 5 gLeavening agents, yeast, baker's, active dry
• 15 gSugars, granulated
• 3 gSalt, table
• 220 gMilk, whole, 3.25% milkfat, with added vitamin D
• 10 gOil, canola
• 80 gSugars, brown
• 3 gSpices, cinnamon, ground
• 25 gNuts, walnuts, english
• 15 gSeeds, sunflower seed kernels, dried
• 30 gOil, canola

Method

1. Warm the milk to 35 °C, stir in the yeast and 15 g sugar and leave for 5 minutes.
2. Add the flour, salt and 10 g oil and work into a soft, sticky dough for 6 minutes.
3. Cover the dough and leave to rise for 60 minutes at room temperature until doubled.
4. While the dough rises, chop the walnuts and mix with the brown sugar, cinnamon and sunflower seeds.
5. Divide the dough into 8 pieces of about 69 g. Flatten each in the palm, put about 15 g filling in the centre and pinch the edges firmly into a ball.
6. Heat about 15 g oil in a pan to 170 °C and add 2 balls seam side down. After 1 minute press them with a spatula into 1 cm thick pancakes and fry for 4 minutes per side in total until golden. Repeat in 4 batches.
7. Let the pancakes cool for 3 minutes; the melted filling is very hot.