Korean
Hotteok
Chewy Korean hotteok filled with molten cinnamon-brown sugar, peanuts, walnuts, and sesame.
8 servings · 30 minutes prep · 24 minutes cook
Ingredients
Dough
- 1 cup whole milk, warmed to 105°F
- 2 1/4 teaspoons instant yeast
- 1 tablespoon granulated sugar
- 2 cups all-purpose flour
- 1/2 cup glutinous rice flour
- 1 teaspoon Diamond Crystal kosher salt
- 1 tablespoon avocado oil, plus more for handling
Filling and Cooking
- 1/2 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons roasted unsalted peanuts, finely chopped
- 1 tablespoon toasted walnuts, finely chopped
- 1 tablespoon toasted sesame seeds
- 1/3 cup avocado oil, divided
Directions
Mix and Proof the Dough
- Whisk the warm milk, yeast, and granulated sugar together. Add the all-purpose flour, glutinous rice flour, salt, and 1 tablespoon oil. Mix vigorously with a sturdy spoon for 3 minutes, scraping and folding until no dry flour remains. The dough should be very soft, elastic, and sticky; do not add extra flour.
- Scrape the dough into a lightly oiled bowl, cover, and let rise until doubled and webbed with bubbles, 60 to 75 minutes.
Fill and Seal
- Combine the brown sugar, cinnamon, peanuts, walnuts, and sesame seeds. Lightly oil a tray, your hands, and a 1/4-cup measure. Gently deflate the dough and divide it into eight equal 2 5/8-ounce portions.
- Working with oiled hands, flatten one portion into a 4-inch round with a slightly thicker center. Place 1 1/2 packed tablespoons filling in the center. Pull the edges over the filling, pinch tightly closed, and set seam-side down. Repeat, keeping the filled pieces covered.
Press, Fry, and Serve
- Heat 1 tablespoon oil in a 10-inch heavy skillet over medium-low heat. Add two filled pieces seam-side down, leaving ample space. Cook for 45 seconds, flip, then press each gradually with an oiled spatula or hotteok press into a 4-inch round; stop if the dough threatens to split.
- Cook until the undersides are deep golden, 2 to 3 minutes. Flip, cover, and cook over low heat until the second sides are golden, the dough is cooked through, and the sugar has liquefied, 2 to 3 minutes. Uncover for the final 30 seconds to restore crispness.
- Transfer to a rack and repeat with the remaining dough, wiping out any leaked sugar and adding 1 tablespoon fresh oil for each batch. Rest 2 minutes so the syrup is hot but not dangerously molten, then serve immediately.
