ReceptnaptárHotteok (sweet filled pancakes)
Hotteok is a Korean sweet known from street vendors: a cinnamon, sugar and nut filling sealed in a yeast dough and fried hot in a pan. The whole point is the caramelised filling that runs out when you bite into the top.
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Method
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- Work the flour, sugar, yeast, lukewarm water, milk and salt together in a bowl until you have a smooth, sticky dough. There is no need to knead it; just mix it well.
- Cover the bowl and leave the dough to rise in a warm place for about 1.5-2 hours, until doubled in size and bubbly.
- Mix the brown sugar, cinnamon and nuts; this is the filling.
- With oiled hands, flatten a portion of dough on your palm, put a spoonful of filling in the centre, then pinch the edges together to seal it completely and shape it into a ball.
- Put the ball into a hot pan brushed with a little oil, press it lightly into a round with a flat spatula and cook over medium heat for 3-4 minutes on each side, until golden brown and the filling has melted.
- Serve hot, while the sugary filling is still runny.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always seal the filling thoroughly inside the dough, otherwise it will run out during frying.
- Press down gently with the spatula, so that the dough does not tear and let the filling escape.
- Fry over medium heat, because at high heat the outside burns before the filling has melted inside.
- It is best hot: as it cools, the filling sets and loses its characteristic runny texture.
Frequently asked questions
Why is the filling runny?
During frying the brown sugar melts inside the dough and only starts to set again a few minutes after serving, which is why it has to be eaten hot.
Can I leave out the nuts?
Yes, the nuts only add texture, and it can also be made with a pure cinnamon and sugar filling.
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