Crispy Sweet Breakfast Hotteok

Equipment

• Microwave
• Skillet
• Stovetop

Ingredients

• 2 & 1/2 cups of flour, all-purpose
• 1 tbsp. of dry yeast, instant
• 2 tsp. + 1/4 cup of sugar, granulated
• 1 cup of milk, whole
• 1/4 cup of water, filtered
• 3/4 tsp. of salt, kosher
• 3/4 cup of packed sugar, brown
• 1/4 cup of walnuts, chopped finely
• 1/4 cup of ground sesame seeds, black
• 2 tsp. of cinnamon, ground
• 2 tbsp. of margarine, +/- as needed

Instructions

1. 1Whisk the all-purpose flour, instant dry yeast, and two teaspoons of granulated sugar together in a medium mixing bowl.
2. 2Combine the whole milk and filtered water in a microwave-safe container and warm for 15 to 20 seconds until lukewarm. Pour the warm liquid into the dry ingredients and stir until a uniform dough forms. Yeast needs a gentle, warm environment to activate properly without dying.
3. 3Transfer the sticky dough to a lightly floured surface and knead for one to three minutes. Sprinkle the kosher salt over the dough and continue kneading for another two minutes until the texture becomes smooth.
4. 4Form the dough into a tight ball and rest it on the floured counter. Drape a damp paper towel over the top and let it rise for 9 to 12 minutes. The damp towel prevents a dry skin from forming on the dough while it rests.
5. 5Place the brown sugar, the remaining quarter cup of granulated sugar, black sesame seeds, ground cinnamon, and finely chopped walnuts into a sealable plastic bag. Close the bag tightly and shake vigorously until the filling is thoroughly mixed.
6. 6Shape the rested dough into a long cylinder and divide it into 10 equal portions, rolling each into a small ball. Flatten each ball into a 5-inch circle and cup one piece in the palm of your hand to hold two tablespoons.
7. 7Scoop the sweet nut filling directly into the center of the dough circle. Pull the edges up and around the filling, pinching the seams together tightly to form a sealed, stuffed ball.
8. 8Set the stuffed dough balls back onto the floured work surface with the pinched seams facing down. Gently press or roll each stuffed ball into a flat, round disc, taking care not to tear the dough so the filling stays trapped inside.
9. 9Melt the margarine in a skillet over medium heat, coating the bottom evenly. Fry the flatbreads for 5 to 10 minutes per side until they develop a deep golden brown crust. Frying over medium heat ensures the dough cooks through and the sugar melts before the outside burns.

Recipe Details