House recipe
🥞 Hotteok
Yeasted pancakes stuffed with cinnamon brown sugar and seeds, pressed flat and fried crisp.
Allergens. Contains: Gluten, Sesame. May contain, depending on the brands you buy: none listed.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 250 g plain wheat flour
- 7 g dried yeast
- 1 tbsp sugar
- 0.5 tsp salt
- 80 g brown sugar
- 1 tsp ground cinnamon
- 2 tbsp sesame seeds, toasted
- 4 tbsp sunflower oil, for frying
Method
- Mix the flour, yeast, sugar and salt with about 180 ml lukewarm water into a soft, sticky dough. Cover and leave to rise in a warm place for 1 hour until doubled.
- Stir the brown sugar, cinnamon and sesame seeds together for the filling.
- With oiled hands, divide the dough into 8 pieces. Flatten each into a disc, put a heaped tablespoon of filling in the middle and pinch the edges together to seal.
- Heat a thin layer of oil in a frying pan over medium heat. Place a ball seam side down and fry for 1 minute.
- Flip it and press it flat with an oiled spatula to about 1 cm thick. Fry for 2 minutes until golden, flip again and cook for 1 to 2 minutes more so the sugar melts.
- Repeat with the rest and let them cool for a few minutes before eating, as the filling gets very hot.