Hotteok, Sweet Korean pancakes

Makes 10-12

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270g flour
150g rice flour
1tbsp black sesame seeds (optional)
1 pack (11g) dry yeast
2tbsp Siúcra Demerara Sugar
1 tsp salt
350ml lukewarm milk
1tbsp rapeseed oil
oil for frying
110g Siúcra Rich Dark Brown Sugar
2tbsp finely chopped nuts, any type
1tbsp cinnamon or other spice


Combine the flour, dry yeast, sesame seeds, sugar and salt, in a large bowl.

Add the milk and 1 tbsp oil to the flour and beat with a wooden spoon. The mixture will be very sticky.

Cover with clingfilm and leave to rise until doubled in size (30-45 minutes).

Stick a hole in the middle of the dough so that it collapses a little. Leave to rest for another 10 min.

Meanwhile, prepare the filling. In a small bowl, mix together the brown sugar, nuts and cinnamon.

Take a small amount of the dough and flatten with your hand. Place 1 tbsp of the filling in the centre and press the edges together towards the middle so that it forms a small ball.

Heat a frying pan on moderate heat. Add plenty of oil.

Place the ball in the frying pan and flatten carefully, for example with a small oiled, flat—bottomed bowl.

When you see the surface puff up a little, turn the pancake. Add more oil if necessary. The surface should be golden.

The pancakes taste best when freshly-cooked, but take care — the filling is hot!


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